Souvlaki with Tzatziki
from Pat, Effie, and Alex Stroutzas, Alex Farm Products, South St. Lawrence Market| Lamb shoulder or sirloin tip, cut into 1 1/2 inch (4 cm) chunks | 2 lbs / 900 g | |
| Dry red wine | 2 cups / 500mL | |
| Garlic cloves, minced | 2 | |
| Dried oregano | 1 tsp / 5 mL | |
| Long strips of lemon rind | 2-3 | |
| Olive oil | 1/4 cup / 50 mL | |
| Sweet peppers and cherry tomatoes | as needed | |
Begin preparing the Souvlaki a few hours before serving. It's easy, but the flavors must have time to blend. The hefty chunks of meat should marinate overnight to absorb the wine and to attain their succulent, garlicky best. Place the meat in a large bowl. Pour in the wine and sprinkle the minced garlic and oregano. Embed 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 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 just the way you like it. Serve on a bed of rice -- we enjoy Rube's Wild Rice Casserole -- and pass the tzatziki to spoon on top. Makes 4-6 servings. |
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