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Print this Recipe    Souvlaki With Tzaziki

2 lb lamb shoulder or sirloin tip, cut in 1 1/2" long strips
1/4 c olive oil
3 tsp lemon rind
2 c red wine
2 garlic cloves, minced
1 ts oregano,dried
sweet peppers and cherry tomatoes as needed

2 c yogurt
2 garlic cloves, minced
1/2 cucumber, peeled and grated
1 ts salt
3 tb olive oil

Place the meat in a large bowl. Pour in the 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 sppon
on top. SERVES 4-6

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

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