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LOCATION: Recipes >> Lamb >> Souvlaki

Print this Recipe    Souvlaki

2 lbs beef or lamb cut into 1" cubes
12 cherry tomatoes or tomato wedges
1 tsp. black pepper
1 tsp. oregano
2 cloves garlic, finely minced
6 Tbs. olive oil
2 medium onions, quatered
2 medium green peppers, cut into 1" pieces
12 fresh mushrooms
4 Tbs. lemon juice
salt to taste

Place meat in a bowl. In a small bowl, combine black pepper, garlic
and oregano and sprinkle mixture over meat. Mix well to coat.

In a blender, combine lemon juice and olive oil and blend. Pour
over meat, cover and refrigerate overnight.

The next day, brush onions and green pepper with olive oil and
sprinkle with salt and pepper to taste. Thread meat and veggies,
alternating, on to skewers. Barbecue on grill, being careful not
to overcook. Use remaining marinate to bush on while cooking. Before
serving, sprinkle with salt and fresh lemon juice.


16oz. container of sour cream
2 medium to large cucumbers
6 small cloves of garlic, finely minced (or less)
Salt and pepper to taste
Olive oil (Optional)

Peel cucumbers and cut into quaters. Using a spoon, remove all
seeds and discard them.

Grate cucumbers to on medium sized grater. Taking small amounts of
grated cucumbers, squeeze out as much liquid as possible. Continue
until all cucumber is squeezed.

Lay out a double-layer of paper towels on the counter. Place grated
cucumber on one end, and fold other end over. Press down. Flip
paper towels over and press again. When paper towel becomes wet,
replace with fresh paper towels, and repeat process until virtually
all liquid has been removed.

Remove cucumber from paper towel and place in a bowl. Peel garlic
and cut off hard end. Chop garlic until finely minced, then add to

Open sour cream. Using lid as a holder, drain off excess liquid
and add to cucumber and garlic. Mix and add salt and oil until
smooth and blended. Cover and refrigerate until ready to use.


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