What you’ll need:
150g Greek yoghurt
1 crushed garlic cloves
1 tbsp olive oil or rapeseed oil
1 tsp lemon juice (or white wine vinegar)
1 tsp chopped mint
1/2 tsp salt
Pepper to taste
Peel cucumber, cut in half lengthways and de-seed using a teaspoon, then coarsely grate.
Put grated cucumber into a sieve suspended over a bowl, sprinkle over 1/2 tsp of salt and mix through. Place a plate on top of cucumber and allow cucumber to drain for approximately 1 hour, or until water stops dripping (whichever is first).
Combine all the ingredients and mix thoroughly.
The flavours combine better if given time so I prefer to leave it in a sealed container in the refrigerator overnight.
Check for seasoning and serve with lamb kebabs.