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A very exotic dish for these Nordic tastebuds. I love this meal.
Plan ahead for this great dish. Begin preparing the tzaziki 8 hours ahead and marinate the meat overnight ... the flavors need time to blend.
2 lbs lamb shoulder or 2 lbs sirloin tip in 1 1/2-inch chunks
2 cups dry red wine
2 garlic cloves, minced
1 tsp dried oregano
2 tsp lemon rind, long strips
1/4 cup olive oil
Sweet peppers and cherry tomatoes, optional
- 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.
- Barbecue the peppers and tomatoes on separate skewers, or alternate meat and veggies on the same skewer ... it's all up to you.
- Over medium coals, barbecue the souvlaki until it's done the way you like it.
Serve with tzaziki to spoon on top.
2 cups plain yogurt
1/2 English cucumber, peeled and grated
2 garlic cloves, minced
3 tbsp olive oil
1 tsp salt
- Line a colander or sieve with cheesecloth, gauze or coffee filters and set it over a bowl. Pour in the yogurt and allow it to drip for 1-8 hours.
- 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.
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