Recipe Date: February 17, 2021
Difficulty: Easy
Measurements: Imperial (US)

This dip accompanies Maria Helm Sinskey’s recipe for Kofta Kabobs.


  • ½ english cucumber
  • Kosher salt
  • 2 cups plain Greek yogurt
  • 1 tablespoon lemon juice
  • ¼ teaspoon ground cumin
  • 1 small garlic clove, minced
  • 3 tablespoons fresh dill, finely chopped


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.