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.

Ingredients

• 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

Preparation

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.