This versatile sauce can be served as a topping for any roasted or grilled meat, in place of mayonnaise in a sandwich, or with raw vegetables and/or grilled pita bread as an hors d’oeuvre.
Three Cups Of 2 % Milk Fat Greek Yogurt
Three Tablespoons Of Finely Chopped Cucumber
The Juice Of 1/2 Lemon
Three Minced Garlic Cloves
Two Teaspoons Of Dried Marjoram
1/4 Teaspoon Of Ground Black Pepper
1/2 Teaspoon Of Sea Salt
Put the chopped cucumber in a strainer. Sprinkle the sea salt on the cucumber. Place the strainer in a bowl. Allow the cucumber to sit for at least 1 hour. The purpose of this step is to remove as much water as possible from the cucumber.
In a medium bowl, mix together the yogurt, the garlic, the cucumber, the marjoram, the lemon juice, and the black pepper. Taste and add more sea salt and/or black pepper, if desired. Refrigerate for an hour before serving.