Greek souvlaki with tzaziki
Greek souvlaki with tzaziki recipe in the low carb category
Recipe ingredients:
- Souvlaki:
- 2 pounds lamb shoulder or 2 pound sirloin tip in 1 1/2 inch chunks
- 2 cups dry red wine
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- 2 teaspoons lemon rind, long strips
- 1/4 cup olive oil
- Sweet peppers and cherry tomatoes as needed
- Tzaziki:
- 2 cups plain yogurt
- 1/2 english cucumber, peeled and grated
- 2 garlic cloves, minced
- 3 tablespoons olive oil
- 1 teaspoon salt
Recipe method:
- Begin preparing the tzaziki a few hours before serving.
- The flavors need time to blend.
- Marinate the meat overnight to absorb the wine and garlic.
- 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.
- We usually barbecue the peppers and tomatoes on separate skewers.
- Over medium coals, barbecue the souvlaki until it is done the way you like it.
- Serve on a bed of rice and pass the tzaziki to spoon on top.
- 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 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.