Cool, Creamy & Fire-Friendly
Recipe by Chef Tait Miller | From our Greek Summer Feast Masterclass
No Greek feast is complete without tzatziki—a cool, creamy dip that’s the perfect match for fire-cooked meats, grilled veg, or hot bread straight from the Charlie Oven. This version uses thick Greek yogurt, fresh cucumber, plenty of garlic, and a good glug of olive oil for richness. It’s bold, refreshing, and balances beautifully with smoky flavours from the grill.
Ingredients
Makes a large sharing bowl (serves 10–12 as a side or dip)
- 2 kg Greek yogurt (full fat, strained)
- 4 cucumbers, grated and squeezed dry
- 12 cloves garlic, crushed
- 4 tbsp chopped fresh dill
- 120 ml olive oil
- 120 ml lemon juice
- Salt to taste
How to make Tzatziki
1. Prepare your cucumber
Grate the cucumbers on the coarse side of a box grater. Squeeze them out thoroughly in a clean tea towel or muslin cloth to remove excess moisture—this is key for a thick, creamy dip that won’t go watery.
2. Mix it all together
In a large bowl, combine the Greek yogurt, grated cucumber, crushed garlic, dill, olive oil, lemon juice, and salt. Stir well until fully blended. Taste and adjust seasoning if needed.
3. Chill and serve
Cover and chill in the fridge for at least 1 hour before serving to let the flavours develop. Serve cold alongside grilled meats, vegetables, warm pita, or as part of a Greek mezze spread.
Why make this with Charlie?
Every bold, garlicky spoonful of tzatziki is the perfect contrast to smoky grilled meats and vegetables cooked over fire. It brings cool balance to the richness of lamb, chicken, or beef—especially after they’ve picked up the heat of the flames. A simple, essential side for fire feasting.