Quench MagazineSouvlaki with Tzaziki | Lamb | Quench Magazine
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Cooking tools:
- Grill
- Skewer
- Cheesecloth
- Grater
- Fine-mesh sieve
- Colander
- Mixing bowl
- Chef's knife
- Cutting board
- Peeler
- Plastic wrap
- Refrigerator
- Spoon
- Plate
- Serving platter
Ingredients
- 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
- 2 c Yogurt; pain
- 1/2 Cucumber; English, peeled & grated
- 3 tb Olive oil
- 1 ts salt
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