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Greek Souvlaki with Tzaziki
Yield: 6 servings
Souvlaki
2
2
2
1
2
1
pounds lamb shoulder or 2 pound sirloin tip in 1 1/2−inch chunks
cups dry red wine
garlic cloves, minced
teaspoon dried oregano
teaspoons lemon rind, long strips
/4 cup olive oil
Sweet peppers and cherry tomatoes as needed
Tzaziki
2
1
2
3
1
cups plain yogurt
/2 English cucumber, peeled and grated
garlic cloves, minced
tablespoons olive oil
teaspoon salt
Begin preparing the tzaziki a few hours before serving. The flavors need time to blend.
Marinate the meat overnight to absorb the wine and garlic.
Souvlaki: 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
marinating 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. (We usually barbecue the peppers and tomatoes on
separate skewers but it's really up to the chef.)
Over medium coals, barbecue 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.
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 barbecuing, drizzle the olive oil over the surface, and without stirring, sprinkle on
the salt. It needs no mixing − your guests will do that when they dollop it onto their souvlaki.
Makes about 3 cups.
Greek Souvlaki with Tzaziki
78
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