| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

Souvlaki with Tzatziki

2 pounds boneless leg of lamb, cubed
2 cups red wine
2 cloves garlic, crushed
2 teaspoons grated lemon peel
1 teaspoon crushed dried oregano
1/4 cup olive oil
2 green bell peppers, seeded and cut into 1-inch sqares
1/2 pound cherry tomatoes
1 teaspoon salt
2 cups plain yogurt
1/2 cup chopped cucumber
2 cloves garlic, crushed

1. In a large bowl, combine together lamb, red wine, garlic, lemon peel and oregano. Drizzle with olive oil and marinate, refrigerated, overnight.
2. Prepare grill. Thread the lamb chunks on long skewers alternating with green bell peppers and cherry tomatoes. Grill over medium coals, basting often with the marinade sauce. Sprinkle with salt.
3. Meanwhile, drain yogurt in a cheesecloth-lined colander for 1 hour. Combine in a bowl with cucumber and garlic. Serve with the lamb.

Makes 4 servings.