1 Tbsp chopped fresh parsley, plus more for garnishing kebabs
Freshly ground black pepper
Place diced cucumber in a mesh strainer or colander and sprinkle with salt, toss to evenly coat then allow to rest 30 minutes at room temperature.
Rinse cucumbers and place over several layers of paper towels. Squeeze some of the liquid from cucumbers (almost as if wringing moisture from a cloth). Place cucumbers in food processor and pulse to chop fine (if there’s excess liquid drain it off). You want the cucumbers to be very dry.
Pour cucumbers into a mixing bowl add Greek yogurt, garlic, lemon juice, dill olive oil and parsley. Season with salt and pepper to taste. Whisk to combine or lightly blend using food processor. Store in refrigerator in an airtight container. The Tzatziki sauce will last for up to a week.