INGREDIENTS
Yoghurt sauce
1/2 lebanese cucumber, peeled, halved lengthwise and seeded
1 cup plain yoghurt
2 Tbsp lemon juice
1 Tbsp chopped fresh dill
Sea salt and freshly ground black pepper
METHOD:
To make the yoghurt sauce: Using the large holes of a box grater, grate the cucumber into a small bowl. Squeeze the grated cucumber to extract as much liquid as possible, then return to the bowl.
Mix in the yoghurt, lemon juice and dill. Season to taste with salt and pepper.
Serve with spiced beef or lamb skewers, turkey meatballs, etc.
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