Ingredients

• 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.