Hot tzatziki from the Big Green Egg

A variation on traditional tzatziki salad, served hot for a totally different experience of this classic.

Creation by Gijs Kemmeren, Gkfoods, Raamsdonksveer, the Netherlands.

Makes 10 pieces.

Hot tzatziki from the Big Green Egg

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baby cucumbers



Greek yoghurt



agar agar






lemon, juiced

As needed


salt and pepper

As needed


olive oil

As needed


dill or other green herb

Preparation method

  • Set the temperature of the barbecue to 250°C.
  • Cook the yoghurt with the agar agar for 2 minutes, stirring constantly.
  • Cool the yoghurt until it is fully firm.
  • Cut the cucumbers in half lengthwise and remove the seed membranes.
  • Blend the yoghurt jelly with the seed membranes from the cucumber, garlic, lemon juice, and a dash of olive oil.
  • Blend until completely smooth and season with salt and pepper.
  • Transfer the mixture to a piping bag and set aside in the refrigerator.
  • Lightly rub the hollowed-out cucumber with olive oil and salt.
  • Grill the cucumber for approximately 2 minutes on each side.
  • Take the cucumber out of the barbecue and allow to slightly cool.
  • Fill the cucumbers with the tzatziki and transfer back to the barbecue for approximately 4 minutes, until the tzatziki has been heated through.
  • Take the cucumber out of the barbecue and top with dill or other green herb of your choice.

Serving suggestions

  • As a vegetable side dish for meat or fish dishes, e.g. with rare veal and potato confit.
  • As part of a hot salad with anchovy, tomato, and butterhead lettuce.
  • As a hot amuse-bouche.

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