Souvlaki (Shish Kebab with Cubes of Pork or Lamb, Mushrooms and Vegetables)

Ingredients

• •2 pounds lamb shoulder or sirloin tip; cut in 1 1/2 inch long strips
• •1/4 cup olive oil
• •3 teaspoons lemon rind
• •2 cups red wine, dry
• •Sweet peppers and cherry
• •2 garlic cloves; minced
• •Tomatoes as needed
• •1 teaspoon oregano, dried
• •Tzaziki:
• •2 cups plain yogurt
• •1/2 cucumber, English peeled and grated
• •1 teaspoon salt
• •2 garlic cloves, minced
• •3 tablespoons oil

Directions

1. 1Begin preparing the tzazik a few hours before serving. The flavors need time to blend. Marinate the meat overnight to absorb the wine and garlic.
2. 2Souvlaki: Place the meat in a large bowl. Pour in the wine and sprinkle minced garlic and oregano. Put the lemon strips with the cubes of meat and drizzle with olive oil. Cover tightly with plastic wrap and refrigerate12 hours or overnight. Shake or stir the mixture several times during the marination period.
3. 3About 30 minutes before serving, drain off and discard the marinade. Thread the chunks of meat onto long skewers, brushing with a little olive oil.
4. 4Over 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 spoon on top.
5. 5Tzaziki: 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.
6. 6After 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.
7. 7It needs no mixing - your guest will do that when they dollop it onto their souvlaki.