Greek cucumber and yogurt sauce a/k/a Gyro sauce.
10 minutes, 6 third-cup servings
| 2 cups | Plain full-fat greek yogurt |
| 1 | English cucumber (see notes for regular cucumber) |
| 4 cloves | Fresh garlic |
| 1 | Lemon |
| 2 Tbsp | Fresh Dill (or 2 tsp dried) |
| to taste | Salt and pepper |
| 1. Peel and grate cucumber with box grater |
| 2. Wash the lemon and get 2 tsp of lemon zest with small side of box grater |
| 3. Squeeze 2 Tbsp of lemon juice from the lemon |
| 4. Peel and mince the garlic |
| 5. If using fresh dill, chop finely (2 tbsp) |
| 6. Add to a bowl: yogurt (2 cups), grated cucumber (all) , lemon zest (2 tsp), lemon juice (2 tbsp), minced garlic (4 cloves), chopped (2 tbsp) or dried (1 tsp) dill, pinch of salt and dash of pepper |
| 7. Combine and serve. Store refrigerated |
| 1. If using regular cucumber: peel, cut in half lengthwise, and remove center seed part with spoon. Grate the remaining the rest. Including the center seed part adds too much liquid to the sauce. |
| 2. Using fresh ingredients where possible here makes a big difference. (Lemon, garlic, dill) |
| 3. Try with our Chicken Shwarma Gyros recipe |
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