Lemon Herb Yogurt Sauce for Chicken, Fish, or Vegetables

Name: Lemon Herb Yogurt Sauce for Chicken, Fish, or Vegetables
Prep time: 10 min
Total time: 10 min
Ingredients: 1 cup plain Greek yogurt (-whole milk or 2% recommended); 1 small clove garlic (-grated or finely minced); 1 tablespoon minced fresh herbs (-dill, parsley, or mint (or a combination)); 2 tablespoons fresh lemon juice (-plus more to taste); 2 teaspoons extra virgin olive oil; 1/4 teaspoon fine sea salt (-plus more to taste); 1 tablespoon water (-plus more as needed to achieve desired consistency)

This tart, herby lemon yogurt sauce is the kind of recipe you’ll memorize after the first taste. It’s creamy, tangy, and packed with fresh flavor, and it’s just as good drizzled over grilled chicken as it is spooned onto roasted vegetables or tucked into a wrap.

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Yogurt sauce in a bottle with a spoon and a napkin.

If you’ve ever wished you had a go-to sauce that could brighten up just about anything—I've got just the thing. Creamy Greek yogurt forms the base, while lemon, garlic, olive oil, and a handful of fresh herbs bring it to life. It’s one of those rare condiments that’s healthy, tasty, and endlessly versatile.

We use this herby yogurt sauce as a finishing touch for grilled fish, a dip for roasted vegetables, a cooling topping for spicy grilled meats, and even as a spread on sandwiches or wraps. It also makes a quick, refreshing yogurt sauce for chicken—especially when served with grilled thighs or shredded rotisserie meat. Made with simple ingredients in just 10 minutes and only 75 calories per serving, this is an herb sauce you’ll want to keep on repeat.

Yogurt: a Mediterranean diet staple

Yogurt—especially the thick, tangy kind we call Greek yogurt—is a pillar of traditional Mediterranean cuisine. It’s prized for its richness and tartness, and often shows up in sauces, dips, marinades, and savory spreads across the region.

From tzatziki in Greece to labneh in the Levant, yogurt sauces play a starring role in balancing the bold flavors and spices found in the various cuisines of the region. This lemon herb yogurt sauce takes its cues from those traditions, but is flexible enough to fit into your everyday cooking.

Ingredients & substitutions

ingredients for lemon yogurt sauce with herbs

Greek yogurt – Use whole milk or 2% for the creamiest texture and best flavor. Nonfat works too, but it will be tangier and less rich. If you can find it, labneh is also delicious.
Garlic – Just a small clove, finely grated or minced. A little goes a long way to add depth and punch. ½ teaspoon granulated garlic works as a substitute.
Fresh herbs – Dill, parsley, and mint are all delicious here. Use one or mix them together depending on what you're serving. Fresh herbs make a big difference, but if you must use dried herbs, substitute ½ teaspoon dried parsley, ¼ teaspoon dried dill, and ½ teaspoon dried oregano.
Fresh lemon juice – Adds brightness and acidity to balance the creaminess. Taste and add more if needed. If using bottled juice, start with half and adjust to taste.
Extra virgin olive oil – A drizzle rounds out the flavors and gives the sauce a silky finish. My favorite is "Drizzle" EVOO from Graza.
Fine sea salt – Just a pinch helps bring everything into balance. I use fine sea salt in this recipe because it dissolves more quickly in the creamy yogurt sauce. If using kosher salt, it may take a little longer.
Water – Stir in a spoonful at a time to adjust the consistency; thicker for dipping, thinner for drizzling.

yogurt sauce ingredients in a bowl, unmixed. accompanied by a lemon half, parsley, and mint.

More healthy condiments from Parsley & Parm

Tips for the perfect herby lemon yogurt sauce

Use fresh herbs if you can. Whether you go with all dill, all parsley, or a mix, fresh herbs make all the difference here. Dry herbs will work in a pinch, but won’t give this yogurt sauce the same bright, green flavor.

Let it rest. Give the sauce 10 minutes to sit after mixing—this helps the garlic mellow and the salt dissolve, creating a smoother, more balanced herb sauce.

Adjust the consistency. Stir in water a little at a time until it’s just right for your use—thicker for spreading, thinner for drizzling.

Taste and tweak. Like it punchier? Add a little more garlic. Want it brighter? More lemon juice. A tiny pinch of extra salt can help bring it all together.

FAQ: lemon herb yogurt sauce

Can I use nonfat yogurt?

Yes, but the flavor will be a bit more tart and the sauce slightly thinner. I recommend 2% or whole milk Greek yogurt for the best texture and flavor. My favorite is Fage 2% yogurt.

What herbs work best in this recipe?

Dill adds a fresh, grassy note that’s great with fish. Parsley is clean and mild, while mint adds cooling brightness. You can mix and match based on what you’re serving.

Can I make this sauce vegan?

You can use a thick plant-based yogurt (like a coconut or cashew-based Greek-style yogurt), though the flavor may differ slightly. Be sure to taste and adjust the lemon and salt.

Is this yogurt sauce spicy?

Not at all. The garlic adds a little bite, but there’s no heat. If you want to add spice, a pinch of cayenne or a drizzle of chili oil is a great addition.

yogurt sauce on a spoon dripping into a bottle

Make ahead and storage

This lemon yogurt sauce actually gets better after a few hours in the fridge. You can make it up to 3 days in advance and store it in an airtight container.

If it thickens a bit while chilling, just stir in a splash of water or lemon juice before serving. It’s perfect for meal prep and makes weeknight dinners feel a little more special with almost no effort.

Did you make this recipe?

Leave a comment and a rating below—I’d love to know how this herby lemon yogurt sauce turned out for you. Your feedback, questions, and ratings all help me get better at developing recipes and making Parsley & Parm more helpful for you.

yogurt sauce in a bottle with a spoon and a napkin. Herbs and lemons sit in the foreground.

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