- 1 large English cucumber
- 2 cups Greek yogurt
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1 tablespoon red wine vinegar
- 4 mint leaves, minced
- ½ teaspoon kosher salt
- Peel the cucumber and cut lengthwise in half and then halve each again to create spears. Remove the seeds and discard.
- Mince the cucumber into small 2-centimeter or smaller pieces. Place the chopped cucumber in a cloth or paper towel and squeeze to remove excess liquid.
- Combine the yogurt, cucumber, garlic, olive oil, red wine vinegar, mint, and salt. Stir to combine thoroughly. Refrigerate until ready to serve.
Author: Shaina Olmanson
Prep time: 10 mins
Total time: 10 mins
Recipe by Food for My Family at http://foodformyfamily.com/recipes/lamb-kebabs-with-tzatziki-and-quinoa-tabbouleh