Juice the Lemon (1/2).
Chop the Fresh Dill (2 tablespoon).
Mince the Garlic (2 clove).
Chop the English Cucumber (1) and leave unpeeled.
Toss the chopped cucumber with Salt (1 teaspoon). Let drain for a few minutes, or strain in a cheese cloth.
While cucumbers are straining, mix the Greek Yogurt (16 ounce), lemon juice, Tahini (1 tablespoon), Olive Oil (1 tablespoon), Ground Black Pepper (1/2 teaspoon), and Salt (1/2 teaspoon) in a bowl.
Pat the cucumber dry with paper towel, then add it to the yoghurt mix.
Serve with grilled pita, meat, and vegetables. Enjoy!