This sauce is a must have to accompany the lamb kebobs.  I found a recipe from epicurious and doctored it quite a bit to get the flavors closer to what I like from the Greek restaurants I’m fond of.


  • 1 English cucumber, peeled
  • 3 cloves garlic, smashed and finely chopped
  • 1/2 cup flat leaf parsley, chopped
  • 2 1/2 cups Greek yogurt
  • 2 tablespoons fresh lemon juice
  • Kosher salt and cracked black pepper
  • Dash cumin


Quarter the cucumber and remove the seeds.  Chop into a fine dice.  Add all ingredients to the greek yogurt and stir.  Refrigerate before serving to let the flavors blend.