DIRECTIONS:
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Begin preparing the tzazik a few hours before serving.
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The flavors need time to blend.
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Line a colander or sieve with cheesecloth (or gauze) and set it over a
bowl.
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Pour in the yogurt and allow it to drip for an hour or so.
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After the yogurt has drained, combine it, in a small bowl, with the cucumber
and the garlic.
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Cover the bowl tightly with plastic wrap and refrigerate until just before
serving.
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Marinate the meat overnight to absorb the wine and garlic.
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Place the meat in a large bowl.
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Pour in the wine and sprinkle minced garlic and oregano.
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Imbed the lemon strips among the cubes of meat and drizzle with olive oil.
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Cover tightly with plastic wrap and refrigerate 12 hours or overnight.
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Shake or stir the mixture several times during the marination period.
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About 30 minutes before serving, drain off and discard the marinade.
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Thread the chunks of meat onto long skewers, brushing with a little olive
oil.
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Over medium coals, barbecue the souvlaki until it's done the way you like
it.
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Serve on a bed of rice and pass the tzaziki to spoon on top.
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