A creamy yogurt sauce that's just bursting with your favorite mediterranean flavors. You'll have it stirred up in just minutes and ready for dipping!
A while back we developed several recipes for making in an air fryer. One of the reader favorites were these Yogurt Marinated Chicken Skewers. But, as often happens, the dipping sauce was as big a star as the chicken itself.
With just a couple of ingredient tweaks this sauce now has its own recipe post! The first minor change we made was to cut back on the amount of feta cheese. We also opened up the herb options.
In this post for Greek Salmon you'll see a whole list of herbs commonly used in cooking Greek/Mediterranean dishes. For this sauce recipe we're using oregano and dill. Feel free to add or take away according to your tastes and availability.
If you love sauce recipes in general you'll be happy to know that we have a whole bunch of them. Just click the above link.
More ingredient notes
- Greek Yogurt -You definitely want to use the Greek type for extra creaminess. You can use full fat, low fat, or fat free. Just keep in mind the taste will be richer the higher the fat content.
- Lemon Juice and Zest - Fresh is best. See below for our favorite way to juice lemons.
- Garlic - freshly minced gives superior flavor to garlic in any other form.
- Herbs - Use fresh if you have them. If not, you can substitute dry, but you will only need about 25% as much. This recipe uses not just one, but two of our favorite kitchen tools and info on our herb shears is below too!
- Black Pepper
- Red Pepper Flakes - optional, but they do add a great punch.
See recipe card for quantities and measurements.
What kind of chicken is best to serve with this sauce?
Any type that has either mild seasoning or bolder Greek or Italian flavors will work great! As far as the cooking method you can serve it with grilled chicken, baked or roasted chicken, Smoked Chicken Thighs, or as mentioned above - air fryer chicken.
Any cut of chicken would be good too. Whether you have chicken breast, legs or leg quarters or chicken thighs - they'll all be awesome dipped in this lemon yogurt sauce.
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As promised you can see and order our favorite citrus juicer below:
How to make sauce
It's really super simple! We make ours in a food processor for extra creaminess, but you could definitely mash it with a fork or a potato masher. You'll just have some lumps of feta, but that's okay.
- If using a whole piece of feta cheese you'll want to crumble it a bit.
- If using fresh herbs I usually pull the leaves off the steams.
- Zest and then juice the lemon directly into your bowl or food processor container.
- Add the remaining ingredients and give it a whirl (or mash) until it's the consistency you like.
- As is the case with many sauces this one will benefit from 2-3 hours in the fridge before it's served.
Storing your yogurt sauce
This sauce will keep tightly covered in the refrigerator for 4-5 days. We do not recommend freezing it.
Besides the chicken, what should I serve?
This Mediterranean Cucumber Salad is our top recommendation. The flavors will pair beautifully with the chicken and sauce. For a fun appetizer we would suggest making Marinated Mozzarella Pearls and the Greek Style Flatbread. Just cut the flatbread into small appy sized pieces.
Another option for an appetizer would be these crostini made with leftover steak. Just don't make too many of them - they're quite hearty!
For a quick and fun look at this recipe check out the Google Web Story.
Yogurt Sauce for Chicken
- Mix all ingredients in the bowl of a food processor.
- Blend until desired level of smoothness is reached.
- Cover and refrigerate 2-3 hours before serving.
- Full fat, low fat or no fat Greek yogurt may be used.
- If using whole feta cheese crumble before adding to other sauce ingredients.
- Zest lemon half first, then juice.