---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Souvlaki with Tzaziki
  Categories: Ethnic, Lamb
       Yield: 1 servings
  
 ----------------------------------SOUVLAKI----------------------------------
 	    2 lb Lamb shoulder;-OR-		     2 ts Lemon rind;long strips
      up to
            -Sirloin tip;cut in 1 1/2               -3 tsp
            -chunks                           1/4 c  Olive oil
       2 c  Red wine;dry                             -Sweet peppers and cherry
       2    Garlic cloves; minced                    -tomatoes as needed
       1 ts Oregano;dried                 
 
 ----------------------------------TZAZIKI----------------------------------
       2 c  Yogurt;pain                         2    Garlic cloves;minced
     1/2    Cucumber;English,peeled &           3 tb Olive oil
            -grated                             1 ts -salt
  
   “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 sppon 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
   
   Source: Pat, Effie and Alex Stroutzas, of Alex’s Cheeses, vendors, South
   Market, St. Lawrence Market, Toronto, Canada. (The town of York got its
   first market in operation 1803, the St Lawrence Hall was erected in 1849).
   _The St. Lawrence Market Cookbook_ by Anita Stewart.
  
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