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I made this last weekend with lamb, and our guests devoured it, even those who usually eat quite modestly. One guest does not eat onions or peppers, so we omitted the onions on his skewers and substituted jicama for the peppers.

We also served a Greek salad and grilled asparagus to round out the meal.

We did not serve the dish on a bed of rice. No one minded.

SOUVLAKI WITH TZAZIKI

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Meats
SERVES: 4-6 (Souvlaki); 3 Cups (Tzaziki)


Amount Ingredient -- Preparation Method
------ --------------------------------

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

-----TZAZIKI-----
2 c Yogurt -- plain
1/2 Cucumber -- English, peeled/grated
2 Garlic cloves -- minced
3 tb Olive oil
1 t salt

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. 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. Serve on a bed of rice and pass the tzaziki to spoon on top.

TZAZIKI:

Begin preparing the tzaziki a few hours before serving. The flavours
need time to blend.

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.

Thanks, acohn!

Here is what MasterCook reports on the lamb variety, assuming one wedge of red onion, one sixth of a red pepper, and two cherry tomatoes, and two tbsp. tzadziki spooned over. I'm not sure I believe that 7g ECC figure; I will run it through FitDay and CalorieKing in the next couple days and correlate.

Per Serving (excluding unknown items):
524 Calories;
44g Fat (75.9% calories from fat);
23g Protein;
8g Carbohydrate;
1g Dietary Fiber;
96mg Cholesterol;
469mg Sodium.

Good grief! I can't believe I forgot the nutrition information! Here are the values from my software (Kathleen's Diet Planner) (sorry about the extreme vertical space break; I don't know how to control that):
<TABLE BORDER=2 CELLPADDING=3 CELLSPACING=3>
<CAPTION ALIGN=TOP><B>Nutrition Information</B></CAPTION>
<TR ALIGN=left>
<TH COLSPAN=2><b>Serving Size: 1 skewer</b></TH>
</TR>
<TR ALIGN=left>
<TH>Calories</TH>
<TD ALIGN=left>553.3</TD>
</TR>
<TR ALIGN=left>
<TH>Protein</TH>
<TD ALIGN=left>45.8 g.</TD>
</TR>
<TR ALIGN=left>
<TH>Fat</TH>
<TD ALIGN=left> 35.4 g.</TD>
</TR>
<TR ALIGN=left>
<TH>Carbohydrates</TH>
<TD ALIGN=left> 5.9 g.</TD>
</TR>
<TR ALIGN=left>
<TH>Fiber</TH>
<TD ALIGN=left>1.4 g.</TD>
</TR>
<TR ALIGN=left>
<TH>ECC</TH>
<TD ALIGN=left>4.5 g.</TD>
</TR>
<TR ALIGN=left>
<TH>Cholesterol</TH>
<TD ALIGN=left>160.2 mg.</TD>
</TR>
<TR ALIGN=left>
<TH>Sodium</TH>
<TD ALIGN=left>117.4 mg.</TD>
</TR>
<TR ALIGN=left>
<TH>Potassium</TH>
<TD ALIGN=left>622.2 mg.</TD>
</TR>
<TR ALIGN=left>
<TH>Calcium</TH>
<TD ALIGN=left>55.7 mg.</TD>
</TR>
<TR ALIGN=left>
<TH>Magnesium</TH>
<TD ALIGN=left>48.8 mg.</TD>
</TR>

</TABLE>

Yum ... I made this with thin sliced beef, broiled it in the oven and it turned out wonderfully. The tzaziki was a huge hit as well (even though I made it with garlic powder, having just used the last of my fresh garlic). BTW, anyone know if I'm pronouncing these names somewhat correctly?

souvlaki = soov-lokee
tzaziki = zah-zee-kee

Thanks!

Almost right!

Pronounce the "tz" in tzatziki.

Karen

In the Greek restaurants I've gone to, I've heard souvlaki pronounced "soov-lah'-kee."