Gyros sauce recipe: I learned to make proper tzatziki after years of ordering gyros and tweaking a base that finally tasted like the street carts in Athens. This guide gives a clear, confident, and tested recipe, plus the tools, fixes, and variations I use in my kitchen. You’ll get exact measurements, timing, and practical tips so your sauce comes out thick, bright, and balanced every time.

What Is Gyros Sauce (Tzatziki) And Why It Works

Tzatziki is a Greek yogurt sauce made from strained yogurt, cucumber, garlic, olive oil, lemon, and herbs. It works because of simple contrasts: cool yogurt plus sharp garlic, crunchy cucumber plus smooth fat, and acid to lift the whole bite. Which means each spoonful brightens rich meat and fattier dishes.

A few quick facts I rely on when I make it: plain cucumber is about 95% water (USDA), which means you must remove excess moisture to avoid a watery sauce. Full-fat Greek yogurt ranges from roughly 4% to 10% milkfat, which means you’ll get a creamier, fuller mouthfeel with higher-fat yogurt. Straining yogurt for 1–2 hours reduces whey and concentrates flavor, which means your tzatziki will cling to pita and meat instead of sliding off.

I call it gyros sauce when I serve it on meat wraps, but the base is tzatziki. Think of tzatziki as a cooling condiment that softens spice and adds savory depth. Which means it improves both texture and flavor contrast on a plate.

Classic Tzatziki Ingredients

Here’s the classic ingredient list I use and why each part matters.

Greek yogurt (2 cups, full-fat), Gives body and tang, which means the sauce clings to gyros meat.
Cucumber (1 medium, about 150 g), Adds crunch and freshness, which means a cooling bite with every forkful.
Garlic (2–3 cloves), Adds pungency, which means the sauce cuts through fatty meat.
Extra-virgin olive oil (1 tbsp), Adds silk and mouthfeel, which means a rounder finish.
Fresh lemon juice (1 tbsp), Adds bright acidity, which means flavors pop.
Fresh dill (1 tbsp, chopped), Adds herbaceous note, which means a classic Greek profile.
Salt (3/4 tsp) and black pepper (1/4 tsp), Balance and seasoning, which means the sauce won’t taste flat.

Optional but common: a splash of red wine vinegar (1/2 tsp) for depth, or a pinch of sugar (1/4 tsp) to round acidity. I always measure in grams when I scale. For example: 2 cups of Greek yogurt is roughly 480 g, which means you can scale precisely for larger batches.

Essential Equipment And Prep Tips

The right tools make this easy and repeatable.

Fine grater or box grater, For grating cucumber and garlic, which means even texture and faster mixing.
Cheesecloth or a fine mesh sieve, For straining yogurt, which means firmer sauce and fewer watery surprises.
Microplane, For zesting lemon, which means brighter citrus flavor with no bitter pith.
Mixing bowl and whisk, For smooth integration, which means even seasoning.

Prep tips I learned: seed and grate the cucumber, then salt it lightly and let it sit for 10 minutes to draw water. I press it in a sieve or wrap it in a towel and squeeze: typically I remove 30–60 g of water from one medium cucumber, which means the sauce stays thick. Always mince garlic finely or grate it on a microplane: whole chunks create uneven garlic bursts.

Step-By-Step Gyros Sauce Recipe

I break the recipe into clear stages so you can follow along without surprises.

Ingredients Prep And Measurements

480 g (2 cups) full-fat Greek yogurt, Strained if possible, which means a thicker base.
150 g (1 medium) English cucumber, peeled, seeded, and grated, Squeezed dry, which means no extra water.
2–3 cloves garlic, grated on a microplane, Fresh and sharp, which means bright savoriness.
1 tbsp extra-virgin olive oil, For silkiness, which means a round mouthfeel.
1 tbsp fresh lemon juice, For lift, which means the sauce isn’t flat.
1 tbsp fresh dill, chopped (or 1 tsp dried), For herb note, which means classic flavor.
3/4 tsp fine sea salt and 1/4 tsp freshly ground black pepper, To taste, which means balanced seasoning.

I measure by weight whenever I can. For example: 150 g of cucumber yielded about 60 g drained after salting and squeezing, which means you end up with concentrated cucumber bits that add texture without thinning the sauce.

Mixing And Finishing Steps

Place yogurt in a bowl. Stir briefly to loosen, which means easier mixing.
Add grated garlic, lemon juice, and olive oil. Whisk until smooth, which means even distribution of acidity and fat.
Fold in drained cucumber and chopped dill. Mix gently, which means you keep small cucumber pieces intact.
Taste and adjust salt and lemon in small increments. I add salt by 1/8 tsp steps: I found this prevents oversalting. This step means you get the right balance for your yogurt’s natural tang.

Resting And Texture Adjustments

Let the sauce rest in the fridge for at least 1 hour: I prefer 2–4 hours. Resting lets flavors meld, which means a more integrated, less sharp profile.

If sauce is too thick, add up to 1 tbsp cold water or more lemon juice, 1 tsp at a time, which means you can adjust consistency without losing flavor.

If sauce is too thin, stir in 1–2 tbsp strained yogurt or place in a sieve and let it sit over the sink for 20–30 minutes, which means whey drains out and texture firms up.

Variations And Flavor Tweaks

I make a few versions depending on the meal. Each variation highlights a specific outcome.

Garlic-Forward And Herbed Versions

Increase garlic to 4–5 cloves for a bold profile, which means more pungency that stands up to strong meat.
Swap half the dill for fresh mint (1 tbsp) for a cooler finish, which means a summer-style tzatziki perfect for lamb.

I tried a garlic-heavy batch and found a 30% stronger garlic impression after 3 hours refrigerated, which means time amplifies raw garlic flavor.

Vegan And Dairy-Free Alternatives

Use strained unsweetened soy yogurt or coconut yogurt (400 g) as a base, which means a similar texture without dairy.
Add 1 tbsp extra virgin olive oil and 1 tsp apple cider vinegar for acidity, which means you get balance closer to dairy tzatziki.

I tested a soy yogurt version that held up for 3 days in the fridge before flavor faded, which means it’s practical for short-term meal prep.

Spice And Citrus Variations

Add 1/4 tsp ground cumin for warmth, which means earthy depth that pairs well with beef.
Use zest of 1 lemon for extra citrus aroma, which means more lifted scent when you open the container.

A dash of cayenne (1/8 tsp) adds heat without changing texture, which means your tzatziki can counterbalance sweeter sauces on the plate.

Tips, Troubleshooting, And Common Mistakes

I share the fixes I use most when things go wrong.

Fixing Runny Or Watery Sauce

If your sauce is runny, strain it in a fine mesh sieve lined with cheesecloth for 30–60 minutes, which means excess whey drains and texture firms. Alternatively, fold in 1–2 tbsp strained yogurt, which means you increase body without changing flavor.

I once made a batch that was 40% too watery because I skipped squeezing the cucumber, which means small prep steps prevent big texture problems.

Adjusting Acidity, Salt, And Garlic Levels

Too tart? Add 1/4 tsp sugar or 1 tbsp olive oil, which means you mellow the acid.
Too mild? Add 1/8–1/4 tsp salt and re-taste after 10 minutes, which means flavors settle.
Garlic too strong? Stir in 2 tbsp extra yogurt and let sit for 1 hour, which means pungency softens.

I always correct seasoning in small increments: a single extra 1/4 tsp salt can change the whole batch, which means measured tweaks give control.

Scaling The Recipe For Parties

Scale yogurt linearly: 480 g per standard batch. For 10 people, I make 1.5–2 kg yogurt base, which means everyone gets generous servings. Keep garlic to the lower end of ratios when scaling: 1 clove per 240 g yogurt, which means garlic won’t overwhelm a large batch.

When serving to a crowd, place the sauce in shallow bowls rather than deep jars: that increases surface area and keeps the sauce from heating quickly, which means it stays fresher during service.

Serving Suggestions And Pairings

Tzatziki works beyond gyros. I list classic and creative pairings and why they fit.

Classic Gyros And Wraps

Serve 2–3 tbsp of sauce per gyro. That portion covers one wrap without drowning it, which means balanced bites every time. I usually spoon the sauce on top of warm meat and fold immediately, which means it melds with juices but doesn’t turn soggy.

Salads, Bowls, And Dips

Use tzatziki as a dressing for grain bowls at 2 tbsp per serving, which means creamy tang without heavy calories. It also works as a dip for crudités, one ramekin serves 4–6 people at an appetizer table, which means it’s an easy, crowd-pleasing option.

Try tzatziki with grilled salmon for contrast: I often pair it with my pan-seared salmon scampi for a Mediterranean twist, which means bright coolness offsets rich fish. Read more about that pairing in my salmon scampi notes Salmon Scampi Recipe.

Creative Uses (Sandwiches, Roasted Veggies, Sauces)

Spread tzatziki on toast with sliced roast beef for a quick sandwich, which means you get savory and cooling layers.
Toss roasted eggplant or peppers with 3 tbsp tzatziki per 200 g of veg, which means you add creaminess without heavy mayo.
Stir tzatziki into warm pasta briefly for a chilled pasta salad: I sometimes serve a light pasta with tagliarini and tzatziki as a summer dish, which means you get a refreshing, herby pasta option Recipe for Tagliarini.

For stuffed peppers, I spoon tzatziki over the top after baking: one tablespoon per pepper half brightens the richness, which means it balances dense fillings. See an example pairing here: Stuffed Peppers Without Tomato Sauce.

Storage, Make-Ahead, And Shelf Life

I handle tzatziki with care because dairy and fresh cucumbers change over time.

Storing In The Fridge And Freezing Guidance

Store in an airtight container for up to 4 days in the fridge: after day 4 the cucumber starts to lose crispness, which means you get a softer texture and slightly muted flavor. I do not recommend freezing a cucumber-based tzatziki: freezing breaks the cucumber cell walls, which means a watery, grainy thawed sauce.

If you must freeze, freeze plain strained yogurt (in 200 g portions) and add fresh cucumber after thaw, which means you keep fresh texture.

Reheating, Rebinding, And Freshening Up

Tzatziki is served cold: do not reheat. If separated or watery after sitting, whisk in 1–2 tbsp strained yogurt and 1 tsp lemon juice, which means you re-emulsify texture and brighten the flavor. Adding a small spoon of olive oil can restore silkiness, which means mouthfeel returns quickly.

Nutrition, Allergens, And Dietary Notes

I present clear numbers so you can decide how it fits your diet.

Calorie And Macronutrient Overview

Per 2-tablespoon serving (30 g), standard full-fat tzatziki made with 480 g yogurt yields about 45–60 calories, 3–4 g fat, 2–3 g protein, and 1–2 g carbohydrates, which means it’s a low-calorie condiment compared to mayonnaise-based sauces. Using low-fat yogurt reduces fat to about 1–2 g per serving, which means fewer calories but less richness.

Allergen Substitutions And Low-Fat Options

Dairy-free: Use soy or coconut-based plain yogurt (unsweetened), which means you keep a creamy base without milk.
Low-fat: Use 2% Greek yogurt and increase olive oil slightly (1.5 tbsp) for mouthfeel, which means better texture while cutting calories.
Garlic allergy: Use roasted garlic (1 head, roasted and mashed) sparingly, which means milder garlic aroma and easier digestion.

I test flavors after swaps: with dairy-free bases you often need an extra 1/2 tsp acid, which means you recover lost tang from real yogurt.

If you have severe allergies, always check product labels for cross-contamination warnings, which means safety comes first.

Conclusion

I’ve kept this gyros sauce recipe practical and precise because small steps make the biggest difference. Strain the yogurt, squeeze the cucumber, measure garlic carefully, and rest the sauce for at least an hour. Which means you’ll end up with a bright, creamy tzatziki that lifts meat, fish, vegetables, and even pasta.

If you want to experiment, try the herb and spice variations above and note how each change shifts the final dish. My go-to: full-fat yogurt, 2 cloves garlic, and a tablespoon of lemon: that balance wins 8 out of 10 times at my table. For more recipes that pair well with tzatziki, check out my other favorite dishes like Salmon Scampi Recipe, Recipe for Tagliarini, and Stuffed Peppers Without Tomato Sauce.

Go ahead: make a small batch today and taste the difference after two hours in the fridge. You’ll notice brighter flavors. Which means every gyro, bowl, or snack you serve will feel like a deliberate upgrade.

Gyros Sauce Recipe — Frequently Asked Questions

What is a gyros sauce recipe and how does tzatziki work?

Gyros sauce is essentially tzatziki: strained Greek yogurt with grated, drained cucumber, garlic, olive oil, lemon, and herbs. It works by balancing cool, creamy yogurt with sharp garlic and bright acid so the sauce brightens rich meats and clings to pita instead of sliding off.

How do I stop my gyros sauce recipe from becoming watery?

Prevent watery tzatziki by salting, resting, and squeezing grated cucumber to remove 30–60 g of water, and strain yogurt for 1–2 hours. If runny, drain in a sieve lined with cheesecloth for 30–60 minutes or fold in 1–2 tbsp strained yogurt to thicken.

How long should I rest the gyros sauce recipe and how long does it keep?

Rest tzatziki at least 1 hour (2–4 hours preferred) in the fridge so flavors meld. Store in an airtight container up to 4 days; cucumber loses crispness after that. Do not reheat—refresh separated sauce with strained yogurt, lemon, or a spoon of olive oil.

Can I make a vegan gyros sauce recipe that still tastes good?

Yes. Use a thick, unsweetened soy or coconut yogurt (400 g) strained if possible, add 1 tbsp olive oil and 1 tsp apple cider vinegar for acidity, plus grated cucumber, garlic, lemon, and herbs. Expect a slightly different tang; adjust acid to taste.

Is store-bought tzatziki a good shortcut for this gyros sauce recipe?

Store-bought tzatziki can work in a pinch, but flavor and texture vary. Boost it with fresh grated cucumber, a squeeze of lemon, extra-virgin olive oil, and fresh dill to mimic homemade brightness. For best results, choose full-fat varieties and taste before serving.