Greek cucumber and yogurt sauce also known as 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 the cucumber (1) with a box grater. |
| 2. Wash the lemon (1) and get the zest (2 tsp) with the small side of the box grater. |
| 3. Squeeze the lemon (1) to get 2 Tbsp of lemon juice. |
| 4. Peel and mince the garlic (4 cloves). |
| 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), and chopped fresh dill (2 Tbsp) or dried dill (1 tsp), a pinch of salt, and a dash of pepper. |
| 7. Combine and serve. Store refrigerated. |
| 1. If using regular cucumber: peel, cut in half lengthwise, and remove the center seed part with a spoon. Grate the remaining part. Including the center seed part adds too much liquid to the sauce. |
| 2. Using fresh ingredients where possible makes a big difference (lemon, garlic, dill). |
| 3. Try with our *Slow-cooker chicken shawarma for gyros* recipe. |
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