Posted by: Queen Bee 06-21-99 3:51 PM
Souvlaki with Tzaziki
Souvlaki:
2 lb. Lamb shoulder or Sirloin tip cut in 1 1/2" chunks
2 cups dry red wine
2 cloves garlic minced
1 tsp. dried oregano
The rind of 1 lemon cut into long strips
1/4 cup olive oil
Sweet peppers and cherry tomatoes as needed
Tzaziki:
2 cups plain yogurt
1/2 English cucumber,peeled and grated
2 garlic cloves, minced
3 tbsp. olive oil
1 tsp. salt
Begin preparing tzazik a few hours before serving. Flavors need time to blend.
Marinate meat overnight to absorb wine and garlic.
Souvlaki: Place meat in a large bowl. Pour in wine and sprinkle minced garlic and oregano.
Bury lemon strips among cubes of meat and drizzle with olive oil.
Cover tightly with plastic wrap and refrigerate 12 hours or overnight.
Shake or stir mixture several times during marination period.
About 30 minutes before serving, drain off and discard marinade.
Thread chunks of meat onto long skewers, brushing with a little olive oil.
Broil or grill souvlaki to desired doneness in oven or on grill.
Serve on a bed of rice and pass tzaziki to spoon on top.
Tzaziki:
Line a colander or sieve with cheesecloth (or gauze) and set it over a bowl.
Pour in yogurt and allow it to drip for an hour or so.
After yogurt has drained, combine it (in a small bowl) with cucumber and garlic.
Cover bowl tightly with plastic wrap and refrigerate until just before serving.
While meat is cooking, drizzle olive oil over surface of tzaziki and without stirring, sprinkle on salt.
It needs no mixing - your guests will do that when they dollop it onto their souvlaki.