Whip up this refreshing Mint Yoghurt Sauce with Lemon & Garlic in just 10 minutes, using only 5 simple ingredients, including salt & pepper! It makes the perfect accompaniment for grilled meats or veggies!
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The recipe for this Mint Yoghurt Sauce With Lemon And Garlic was originally posted as part of my Lamb Kofta Wraps, but it’s too good not to have its own spotlight!
tzaThis tangy, fresh sauce is similar to a Tzatziki but without the cucumber & is perfect with so many dishes like this Nando’s-style grilled butterfly chicken. You’ll love how versatile it is!
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❤️ Why You Will Love This Recipe
- ✔️ Simple Ingredients: Just five fresh ingredients - Greek yoghurt, fresh mint, lemon, garlic, and salt & pepper. That's it!
- ✔️ Quick & Easy: This dip can be prepared in just 10 minutes!
- ✔️ Versatile: Perfect with kebabs, grilled veggies, halloumi, or as a delicious dip for pitta bread.
- ✔️ Allergy Friendly: Easily adaptable to be free from the top 14 allergens in the UK with the simple swap listed below.
🥘 Ingredients You Will Need
Here is a brief overview of the ingredients you will need to make this Mint Yoghurt Sauce. To find out how to make it allergy-friendly, simply scroll down to the section below this one.
- Greek Yoghurt - I like to use a full-fat Greek yoghurt to make it extra creamy. You can use a lower-fat option for a lighter alternative, but the sauce will be thinner.
- Fresh Mint - Pulse the leaves in the food processor or chop really finely to bring out the fresh mint flavour. I recommend fresh herbs over dried for this dip as you will get a totally different flavour with dried herbs.
- Garlic - Go for large, fresh cloves for the best flavour.
- Fresh Lemon Juice - The juice adds a sharp, tangy kick to the sauce.
- Salt & Pepper - You can adjust the amount used to suit your taste preferences.
✋ Double check all packaging for allergens ✋
See the recipe card for full information on ingredients and quantities.
🥜 How Can I Make This Dish Allergy Friendly?
Make It Dairy Free: Simply swap the Greek yoghurt for an un-sweetened dairy-free or vegan version. Coconut yoghurt or plain soya yoghurt both work well.
✏️ How to Make Mint Yoghurt Sauce
⬇️ Here you will find an overview of how to make the recipe. For full information on ingredients and quantities please see the recipe card at the bottom of the page ⬇️
Step 1: To start, place the fresh mint leaves (discard the woody stems) and peeled garlic cloves into a food processor or blender.
Pulse the mixture until the mint and garlic are finely chopped. If you don't have a processor or blender, finely chop the mint & garlic by hand with a sharp knife.
Step 2: Next, grab a medium-sized mixing bowl and scoop in the Greek yoghurt.
Add the finely chopped mint and garlic mixture into the yoghurt, and stir with a spoon until the ingredients have fully combined.
Step 3: Juice the lemon and add 2-3 tablespoon of juice into the bowl, stirring thoroughly to blend all the flavours together.
Step 4: Season your yoghurt mint sauce with salt and pepper to suit your taste preferences. Adjust the seasoning as needed.
You may want to leave out the salt if you are cooking for small children.
💡 Tips & Tricks
- ✔️ Use Fresh Ingredients: For best results, I recommend using fresh mint and garlic over the dried and jarred variety.
- ✔️ Chop Finely: The best way to bring out the freshest flavour from the mint is to chop it really finely or even better, use a food processor/blender and pulse until its broken down.
- ✔️ Adjust The Consistency: If you want to make the sauce a little thinner, add a couple of tablespoons of water and stir until the water is mixed in.
🤔 Can I Freeze Mint Yoghurt Sauce?
I wouldn’t recommend freezing the sauce as the texture may become watery & the flavour may change when it is thawed.
🍴 How To Serve
This sauce cries out to be paired with Middle Eastern classics - here are a few of my favourites.
Dollop it high on the side of these spicy lamb meatballs in tomato sauce and Parmentier potatoes.
Use as a sauce in these tasty lamb kofta wraps or air fryer chicken skewers.
It also makes a delicious dipping sauce alongside this tahini free baba ganoush for some warm, toasted pitta bread, crispy cauliflower bites and crudités as part of a mezze platter
💬 Recipe FAQs
You can store the yoghurt sauce in the fridge in an airtight container for 2-3 days. It may start to separate after a day or two, so stir the sauce before serving.
You can, but the flavour will be different. Use about half the amount of dried mint compared to fresh.If you can, I would always recommend using fresh mint.
Yes, you can prepare it ahead and store it in the fridge. It may thicken slightly upon chilling, so you might need to stir in a bit of water or lemon juice to adjust the consistency before serving. I would recommend making it no more than 24 hours before serving.
Yes, this Greek yoghurt mint sauce has a creamier texture and uses ingredients like garlic and lemon juice, giving it a tangy and refreshing flavour.
Indian mint sauce, on the other hand, often uses extra ingredients like coriander (cilantro) & spices like cumin blended with vinegar and sugar, resulting in a more tangy and slightly sweet taste. The consistency is usually thinner too.
⚡ More Tasty Side Dishes
Check out these other delicious side dishes:
If you loved this recipe, please leave me a 5🌟 rating or comment below. I really do appreciate it. 😊
📖 Recipe
Mint Yoghurt Sauce (With Lemon and Garlic)
Equipment
- Food Processor optional
Ingredients
- 240 g (1 cup) Greek Yoghurt Can use dairy free plain yoghurt
- 15 g (½ oz) Fresh mint
- 3 cloves Garlic
- 2-3 tablespoon Lemon juice
- Salt & Pepper to taste
Instructions
- Place the garlic cloves and fresh mint leaves (discard the woody stems) into a food processor. Pulse until finely chopped. Chop finely with a sharp knife if you don’t have a food processor.
- Add the Greek yoghurt to a medium-sized mixing bowl. Stir in the finely chopped mint and garlic mixture.
- Squeeze in 2 tablespoon of fresh lemon juice, adding more if needed. Stir well to combine.
- Add salt and pepper to taste, adjusting as needed.
Amy says
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