If you’re on the hunt for a new sauce or condiment to try out on your grilled meats this summer, consider our recipe for Greek yogurt sauce. This recipe features creamy Cabot Greek yogurt with olive oil, tahini sauce, lemon juice, and parsley. The lemon juice and tahini add a flavorful twist that make the recipe truly stand out. You can pair this sauce with almost anything, ranging from vegetables to grilled lamb kabobs. After trying the recipe, please share it with your friends and family on Facebook, Pinterest and Twitter. Also check out our Greek Yogurt Substitution Guide and all the great benefits you receive by eating Greek Yogurt.
Tahini sauce works wonderfully with any grilled meats. If you’re planning on barbecuing soon, we suggest making the sauce at least a day or two in advance. In order to make the recipe, you’ll need kosher salt, garlic, plain Greek yogurt, tahini sauce, extra-virgin olive oil, lemon juice, cumin seeds, and fresh parsley. Once you have all of the ingredients, start chopping and mashing your garlic—you should end up with a paste of sorts. Then, add salt, and transfer the mixture to a new bowl. Add yogurt, tahini, olive oil, lemon juice, and cumin seeds. If the mixture is too thick, add a splash of water. Once you’re finished, garnish with parsley. You can drizzle the sauce on your dish, or you can use it as a dip—it’s up to you!
When made correctly, Greek yogurt sauce can really hit the spot. If you enjoyed the recipe and you want to try another recipe with some exotic flair, give our avocado bean dip recipe a try. Cabot is a cooperative of 800 farm families. Collectively, we’ve been making award-winning cheeses and dairy products for generations. We’re eager to hear your thoughts about our yogurt sauce. If you have any feedback, please rate and review the recipe on our website.
¾ teaspoon coarse kosher salt, divided
1 clove garlic chopped
½ cup Cabot Lowfat Plain Greek Yogurt
¼ cup sesame tahini sauce
2 tablespoons extra-virgin olive oil
1 tablespoon lemon juice
½ teaspoon whole cumin seeds (or ground cumin)
¼ cup cold water
1 tablespoon chopped fresh parsley, optional
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SPRINKLE ¼ teaspoon salt over garlic and chop and mash with the side of a chef’s knife to form a paste.
SCRAPE the garlic paste into a large bowl. Whisk in yogurt, tahini, olive oil, lemon juice, cumin seeds and the remaining ½ teaspoon salt. Whisk in water to thin.
GARNISH with parsley if desired.
Will definitely be trying this recipe.