This sauce goes brilliantly with my lamb kebabs or any other grilled food. Feel free to do as you wish with it. I tried it with some monkfish and salmon skewers and it was ace too. You can use any type of yogurt but I suggest you avoid set yogurts. There is also no need to go for full fat versions here, you are adding a lot of flavour so it seems a shame to waste the calories.
This is also another recipe in which it is best to use dried rather than fresh mint. I discovered this when reading one of my favourite recipe books from the Turkish restaurant, Sofra. Enjoy.
small pot of low fat natural yogurt. (I used this one.)
1-2 tsps dried mint
1 clove of garlic, crushed (optional)
salt to taste
Mix all the ingredients and adjust to your taste. Not everyone likes the taste or pungency of raw garlic so add as much or as little as you like.