Fresh, creamy, and herby — this Grasslands Tzatziki is the ultimate springtime side. It pairs perfectly with smoky lamb tacos, grilled meats, or even as a dip with warm pita. The secret twist? Our Feedlot Grasslands Rub, which brings a lemony, herby lift that takes classic tzatziki to a whole new level.
Ingredients
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500 g plain Greek yoghurt
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2 Lebanese cucumbers
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2 cloves garlic
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30 ml red wine vinegar
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1 tbsp Feedlot Grasslands Rub
Method
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Place the Greek yoghurt into a medium bowl.
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Coarsely grate the cucumbers, then use a paper towel or tea towel to squeeze out as much water as possible.
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Grate the garlic finely with a microplane.
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Add the cucumber, garlic, Grasslands Rub, and red wine vinegar to the yoghurt.
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Stir to combine, cover, and let sit for at least 30 minutes before serving to let the flavours meld.
Serving Suggestions
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Dollop onto lamb tacos for a fresh, cooling balance.
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Use as a dip for grilled vegetables or pita bread.
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Pair with smoked lamb for a full spring BBQ spread.
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Try it as a spread on wraps or sandwiches for a herby twist.
Feedlot Tip
For extra zing, add a squeeze of fresh lemon juice just before serving.
Want it richer and more traditional? Whisk in 1–2 tbsp of extra virgin olive oil for a silkier texture and classic Greek flavour.
Complete Your Feast
Shop our rubs & seasonings and BBQ sauces to make every recipe shine.
