This dip accompanies Maria Helm Sinskey’s recipe for Kofta Kabobs.
1. Wash, dry and grate the cucumber into a small bowl. Salt with ½ teaspoon kosher salt. Toss and let sit for 10 minutes.
2. Use your hands to squeeze as much of the juice from the grated cucumber as possible. Discard the juice.
3. Mix the grated cucumber with the remaining ingredients.
4. Place the tzatziki in the fridge for 30-60 minutes to allow the flavors to blend.