This Greek cucumber and yogurt sauce is AMAZING with any grilled meat, as a dip for veggies, a salad dressing, or even (for you bread eaters) with some toasted pita.
1 English cucumber (the long, thin seedless kind) or 2 regular garden variety cucumbers, peeled and seeded.
1 pint plain Greek yogurt (not fat-free)
2-3 garlic cloves
Fresh dill (to taste)
Grate the cucumber on a box grater. English cucumbers can be grated with the peel on, while regular cukes must be peeled and seeded. Place the grated cucumber in a strainer suspended over a bowl. Sprinkle salt over the cucumber and set aside, allowing the salt to draw some of the water out of the vegetable. Empty yogurt into a bowl. Greek yogurt is sufficiently thick, however if you do not have Greek yogurt, regular plain yogurt will suffice if the yogurt is also put into a paper towel lined strainer, allowing the liquid to drain away and the yogurt to thicken up. Put the garlic through a garlic press since it needs to be very finely minced, and add to the yogurt. Chop up fresh dill (I usually start with about a tablespoon and adjust for taste) and add to the yogurt and garlic. Using the back of a spoon, press the cucumber to remove liquid, then empty into a dry dishtowel. Rolling and squeezing tightly, remove as much water as you can. Empty cucumber into the yogurt mixture. Squeeze the juice of 1/2 lemon into the yogurt and stir thoroughly to combine. Taste and adjust seasoning… you may need to add more lemon juice, or even the zest of the lemon. Add salt and more dill if desired. Cover and put into refrigerator for at least 3 hours before serving to allow flavors to marry.