Tzatziki (AIP, Paleo, SCD)

Tzatziki (AIP, Paleo, SCD)

When I first learned as a little girl that my paternal great-grandmother immigrated to England from Greece, I became fixated on this bit of my heritage. “I’m one-eighth Greek, you know,” I would proudly spout to new acquaintances and old friends alike. (Forthright, not-so-shy seven-year-olds can be a quirky bunch, can’t they?)

Every summer at Heritage Days, a festival celebrating Canada’s mosaic of multiculturalism, my dad and I would beeline for the souvlaki at the Greek exhibit, our palates eagerly anticipating the hellishly good combo of perfectly seasoned grilled meat smothered in tzatziki – a tangy, creamy sauce that would become increasingly and delightfully viscous next to hot chunks of fresh-off-the-grill chicken. Ahhh, yeah. We were groovin’ on that deliciousness.

Tzatziki AltBut then my dairy-free days hit, and I couldn’t participate in this culinary ritual…until now! I’ve never forgotten tzatziki – a condiment that is dreamily well-rounded in flavour and superb on both veggies and meat. That food memory is the inspiration for this recipe. All you dairy-free peeps are going to love this tzatziki. Serve it up with Buttery Baked Pita Crisps, veggie sticks, grilled chicken, or these Greek Meatballs — nom NOM!

NOTE: Check out Laura Vein’s Two-Ingredient Instant Pot Coconut Yogurt, which can be used as a base for this recipe and keep it vegan. If you don’t have an instant pot, don’t fret because you can follow Sarah Ballantyne’s oven method found on pages 118-119 of The Paleo Approach Cookbook.

4.5 from 2 reviews
Tzatziki (AIP, Paleo, SCD)
Prep time
Total time
Recipe type: Condiment
Cuisine: Greek
Serves: 2 cups
  • 1 tbsp. olive oil
  • 2 tbsp. lemon juice
  • 2 garlic cloves, crushed
  • 1 c. coconut yogurt
  • 1 c. cucumber, peeled and coarsely grated or minced
  • 1 tbsp. fresh dill, chopped
  • 1 tsp. fresh mint, chopped (optional)
  • ¼ teaspoon sea salt or to taste
  1. Whisk olive oil, lemon juice, and garlic with the coconut yogurt. Stir in cucumber, dill and optional mint. Season with salt.
  2. Cover and chill in the refrigerator for at least 1 hour prior to serving for flavors to blend.

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This article was written by

Martine Partridge, founder of Eat Heal Thrive, is an eater of whole, nourishing, real food. She is also a combatter of Crohn's Disease. Martine wholeheartedly believes that food is the fulcrum for good health and has had wonderful results in managing autoimmunity by eating to heal, and healing to thrive.

There are 9 comments for this article
  1. Sorimar at 5:37 pm

    This looks amazing. Where can I find coconut yogurt that has not preservatives and is aip friendly same with Kraut? I am new to the AiP and SCD and i am having a hard time with safe foods.

    • Martine Partridge Author at 12:15 am

      Hi there. I agree — it can be hard to source gut-irritant free coconut yogurt, which is why I make my own. And the good news is that it can be done really easily in an Instant Pot or in the oven. I’ve referenced those methods above in the post. As for the kraut, most healthfood stores carry brands that are free of extra spices, only containing cabbage, water, and salt. All the best with your healing journey. 🙂

  2. Pingback: Recipe Round-Up - October 2015 - Autoimmune Paleo
  3. Alissa at 12:15 am

    Would this work as a pizza sauce, or would it thin too much in the heat? I’m thinking Greek lamb pizza. Hubby’s favourite pre-paleo take away was souvlaki (we call them kebabs in Australia, I think it’s the Turkish origins) so I know he’ll enjoy this. Perhaps trying it with a tortilla style bread would be better? Sans tomato, of course 🙁

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