SOUVLAKI
2 lb lamb shoulder, -or- sirloin tip;cut in 1
2 cup red wine, dry
2 garlic cloves, minced
1 tsp oregano, dried
2 tsp lemon rind, long strips up to 3 tsp
1/4 cup olive oil sweet peppers and cherry, tomatoes as needed
TZAZIKI
2 cup yogurt, pain
1/2 cucumber, english,peeled & grated
2 garlic cloves, minced
3 tbsp olive oil salt
A Recipe for
Souvlaki With Tzaziki
Herb Tip |
Herb Tip |
I have a great diet. You're allowed to eat anything you want, but you must eat it with naked fat people. |
| Ed Bluestone |
This Recipe for Souvlaki With Tzaziki is one of thousands in the Recipes-to-go Barbecue Cookbook.
The west wasn't won on salad. |
| ND Beef Council, billboard advertisement, 1990 |
If you enjoy this Souvlaki With Tzaziki Recipe - you should enjoy the recipe collections you can find on the websites below:
I've been on a constant diet for the last two decades. I've lost a total of 789 pounds. By all accounts, I should be hanging from a charm bracelet." |
| Erma Bombeck |
One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating. |
| Luciano Pavarotti and William Wright, Pavarotti, My Own Story |
This is a recipe for Souvlaki With Tzaziki from the recipe cookbook of Recipes-to-go (Barbecue)
I will not eat oysters. I want my food dead - not sick, not wounded - dead. |
| Woody Allen |
I will not eat oysters. I want my food dead - not sick, not wounded - dead. |
| Woody Allen |
Don't take a butcher's advice on how to cook meat. If he knew, he'd be a chef. |
| Andy Rooney |
Avoid fruit and nuts. You are what you eat. |
| Jim Davis |
“Happy and successful cooking doesn't rely only on know-how; it comes from the heart, makes great demands on the palate and needs enthusiasm and a deep love of food to bring it to life.” |
| Georges Blanc, Ma Cuisine des Saisons |
My favorite animal is steak. |
| Fran Lebowitz |
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 it's really up to the chef.)
Over 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. 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
Serves: 1
Souvlaki With Tzaziki Recipe brought to you by Recipes To-Go