Drain yogurt in paper coffee filters or cheese cloth for 1 hour in fridge. You will be surprised how much liquid it releases. Once yogurt has been drained, dice cucmber and squeeze with a paper towel to release excess liquid, before adding to yogurt. Add olive oil, lemon juice, salt, pepper, dill and garlic. Stir until well-combined. Cover and refrigerate for at least one hour for best flavor.
If you are making it as a dip, or you find you like a stronger flavor, add additional diced cucmber, but I like my sauce to compliment the meat rather than over powering it. Enjoy!
Here’s a photo of a typical Gyro stand in Santorini, Greece