Greek Yogurt Sauce

Greek Yogurt Sauce

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Goes with my Persian Chicken Kabob recipe, and many other things. Always have some on hand, and you will find yourself eating healthier & tastier! I came up with this after having similar wonderful sauces served to me with both Greek and Persian food. You can give this many different tweaks, but this is my favorite easiest version.


★★★★★ 1 vote

10 Min


  • 2 c
    plain yogurt (not sweetened, fat free is great)
  • 1/2
    onion, diced fine
  • 1 Tbsp
    dried oregano (leaves, not ground)
  • 1/2 Tbsp
    dried marjoram
  • 1/2 tsp
    ground pepper

  • ·
    sliced tomatoes and/or cucumbers
  • ·
  • ·
    my persian chicken kabob recipe
  • ·
    inside chicken tortilla salad wraps

  • ·
    dried mint leaves
  • ·
    dried thyme
  • ·
    feta or goat cheese
  • ·
    olives (best with feta option)
  • ·
    garlic powder (best when done with feta option)
  • ·
    red pepper flakes (again best with feta option)

How to Make Greek Yogurt Sauce


  1. Just combine ingredients and serve. This one is forgiving of eye-balling amounts, and changing up the spices. Sometimes I really like dried mint in this, sometimes I prefer to go heavy on the marjoram and light on the oregano. The sauce should be packed with spices and onion...don't be afraid to add more. Though the mint can be overpowering, so be more carful with that, unless you want really strong mint flavor.

    I normally don't like raw onions, believe me, but somehow they are wonderful in this!

    For color, you can add some sliced green onion, but too much can change the flavor negatively.

    This compliments chicken very well, and sometimes if I have extra I've been known to add it to chicken I'm cooking. Or just serve it alongside a chicken and rice dish, as a sauce for extra flavor.

    Check out my Persian Chicken Kabob recipe for an awesome meal combo.

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