Chunky Tzatziki showing what chunky means in this case

Chunky Tzatziki

I crave this Chunky Tzatziki. It’s just so darn refreshing. Some people grate the cucumber when they make tzatziki but I think that’s sure fire way to lose your finger tips. Nope. I like to use sliced up baby cukes and a good dice of red onion in my tzatziki (I know I just used the word three times in a short span but it’s just so fun to say!).

You can enjoy this Chunky Tzatziki with Feta Stuffed Lamb Burgers, a rich and creamy Moussaka, any kind of kebab or some yummy Spanakopita. And, if there’s any leftover, it also makes a snazzy salad dressing. Read on for the recipe.


Chunky Tzatziki

Chunky Tzatziki showing what chunky means in this case

A quick dip or dressing chock full of cucumber and red onion.

  • Author: Karen Anderson
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 2 cups 1x
  • Category: Dips and Dressings
  • Method: Stir
  • Cuisine: Greek
  • Diet: Vegetarian


  • 4 baby cucumbers, ends removed cut in rounds
  • salt
  • 1 cup plain yogurt
  • 2 cloves garlic, crushed
  • 1 teaspoon fresh lemon juice
  • 1 Tablespoon chopped parsley
  • 2 Tablespoons finely diced red onion
  • ¼ teaspoon oregano
  • 1 teaspoon olive oil
  • Salt and pepper to taste


  1. Place the cucumber pieces on a paper towel and sprinkle with salt, leave 5 minutes then gather them up in a ball in the paper towel and squeeze the liquid out. Rinse and dry with more paper towel.
  2. Whisk the yogurt, garlic, lemon juice, parsley, red onion, oregano, olive oil and salt and pepper together in a bowl and stir in the cucumber to make the chunky tzatziki.
  3. Enjoy with lamb burgers, kebabs, moussaka, spanakopita or salads.


Easy dip or dressing – especially good with Greek food.

Keywords: quick and easy dip

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