----SOUVLAKI----
2 lb Lamb shoulder;-OR-
-Sirloin tip;cut in 1 1/2"
-chunks
2 c  Red wine;dry
2    Garlic cloves; minced
1 ts Oregano;dried
2 ts Lemon rind;long strips up to
-3 tsp
1/4 c  Olive oil
-Sweet peppers and cherry
-tomatoes as needed

-TZAZIKI –
2 c Yogurt;pain
1/2 Cucumber;English,peeled &
-grated
2 Garlic cloves;minced
3 tb Olive oil
1 ts -salt

“Begin preparing the tzazik a few hours before serving. The flavours 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
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. (We usually BBQ the peppers and tomatoes on separate skewers but its
really up to the chef.)
Over medium coals, barbeque the souvlaki until its 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