- 1 Cup Plain Greek Yogurt
- 1/2 Cucumber
- 1/2 Lemon
- Salt and Pepper to taste
Wash produce (lemon and cucumber)
Grate the cucumber and squeeze out as much liquid as you can and set aside. This prevents your yogurt sauce from being to runny and watered down)
Cut 1/2 lemon into quarters
In a medium bowl, combine the drained cucumber, yogurt and the juice of 2 lemon wedges; season with salt and pepper to taste. Set aside for 5 minutes to allow flavors to mix.
Try it with Moroccan Lamb Meatballs, Curry Spiced Chicken Thighs, or Ras El Hanout Chicken Breasts below.