LOW Carb: Greek Souvlaki with Tzaziki Cucumber Sauce on the side...

I've had Greek people over at one of the villas and I've been treating myself to some great food cooked by a really nice older Greek lady who told me to shut up and get out of her kitchen because i was snacking on her stuff too much...  hey I'm a dude..that's what dudes do and stuff...

So she was all about doing this recipe for me...so I asked if I could publi**** since it was healthy for us...she was all cool about it...so hey, make a Greek lady happy and stay off the carbs...eat more souvlaki and stuff...



Greek Souvlaki with Tzaziki.

Yield: 6 servings very low carbs.... like 6 per serving...which is not much!  Guilt free food here to break you away from boredom styled foods.  You don't have to be rich to enjoy foods that are prepared like they bleong in fanc restaurants...you just have to look at time in the kitchen as a break from people who would normally bother you....let your kitchen be your place of solitude....


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
olives if you want them.....cherry tomatoes if you want to snack on them, cucumber slices.


Tzaziki:
2 cups plain yogurt
Juice of one lemon
1/2 English cucumber, peeled and grated
2 garlic cloves, minced
3 tablespoons olive oil
1 teaspoon salt


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.
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 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 but it’s
really up to the chef.)
Over medium coals, barbecue the souvlaki until it’s done the way you like it.
Serve on a bed of rice and pass the tzaziki to spoon on top.
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 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.