Chris posted 04-13-98
Souvlakia (Barbecued Meat Cubes)
Yield: 6 servings
1 1/2 lb. Lamb or veal, 1" cubes
3/4 cup Dry white wine
1/4 cup Olive oil
2 Tbl. White wine vinegar
3 Tbl. Ground oregano
1 Tbl. Salt
1/4 tsp. Ground pepper
2 Cloves garlic,finely chopped
1 Small onion,chopped
Arrange lamb or veal on six 8-inch skewers; place in shallow glass baking dish. Mix remaining ingredients; pour over meat. Cover tightly and refrigerate, turning occasionally, at least 12 hours but no longer than 24 hours.
Set oven control to broil and/or 550'. Broil 4 inches from heat, turning and basting with marinade every 5 minutes until done, 10 to 15 minutes.
Souvlaki with Tzaziki
2 lb. Lamb shoulder;-or-
Sirloin tip;cut in 1 1/2"
chunks
2 cups Red wine; dry
2 Garlic cloves; minced
1 tsp. Oregano; dried
2 tsp. Lemon rind; long strips up to
3 tsp.
1/4 cup Olive oil
Sweet peppers and cherry
tomatoes as needed
2 cups Yogurt; pain
1/2 Cucumber; English, peeled and
grated
2 Garlic cloves; minced
3 tbl. Olive oil
1 tsp. salt
Souvlaki:
Place the meat in a large bowl. Pour wine and sprinkle minced garlic and oregano Imbed the lemon strips among the cubes of meat and drizzle with olive oil. Cover tightly with plastic wrap and refrigerate 12 hours or overnight. Shake or stir the mixture several times during the marination period.
About 30 minutes before serving, drain off and discard the marinade. Thread the chunks of meat onto long skewers, brushing with a little olive oil. Over medium coals, barbeque the souvlaki until it's done the way you like it. Serve on a bed of rice and pass the tzaziki to spoon on top. SERVES 4-6
Tzaziki:
Line a colander or sieve with cheesecloth (or gauze) and set it over a bowl. Pour in the yogurt and allow it to drip for an hour or so.
After the yogurt has drained, combine it, in a small bowl, with the cucumber and the garlic. Cover the bowl tightly with plastic wrap and refrigerate until just before serving. While the meat is BBQing, drizzle the olive oil over the surface, and without stirring, sprinkle on the salt.
It needs no mixing - your guest will do that when they dollop it onto their souvlaki. Makes: About 3 cups