Ingredients
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- 1 cup Greek-style yogurt
- ½ cup finely grated fennel
- 2 tbsp chopped fennel fronds
- ½ tsp salt
- ½ tsp grated lemon zest
- 1 tbsp freshly squeezed lemon juice
- ½ tsp minced garlic
Directions
1 Spoon the yogurt into a fine mesh strainer lined with several layers of heavy-duty paper towels or cheesecloth and drain over a bowl for 15 to 20 minutes.
2 Discard liquid and scrape the yogurt into the bowl using a rubber spatula. Using your hands, squeeze fennel to extract as much liquid as possible. Add fennel and remaining ingredients to yogurt and stir well. Serve with grilled lamb kebabs.
Makes 1 cup.
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