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Cucumber Sauce

Makes about two cups

1/2 cup white wine vinegar
1/2 cup water
1/2 cup sugar
2 large cucumbers, peeled, seeded, and diced
2 large shallots, finely chopped
2 large cloves garlic, minced
1 large slice fresh ginger, minced
Kosher salt and freshly ground black pepper, to taste
1 cup plain yogurt
1 lemon, zest grated and freshly squeezed juice, to taste

To prepare:

In a small saucepan over high heat, combine the vinegar, water and sugar to a boil; cook until the sugar is dissolved. Remove from the heat, add shallots, garlic, and ginger, set aside. Cool the mixture to room temperature, add cucumber and season to salt and pepper.

Stir cucumber mixture into yogurt, stir in lemon zest and juice to taste, and adjust the seasonings. Serve as a sauce with the turkey kebobs.

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