Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

--------------------------TZAZIKI-------------------------------
2 c Yogurt;pain
1/2 Cucumber;English,peeled
-grated
2 Garlic cloves;minced
3 tb Olive oil
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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