Greek Souvlakia Lamb Shishkabob In Pita with Tsatziki

by olga

Servings:

INGREDIENTS

1 (3 to 4 pound)leg of lamb, boned by the butcher

THE MARINADE:

2 small onions, diced
2 bay leaves
1 tsp. rosemary
Juice of 1 lemon
3/4 cup olive
12 sprigs fresh thyme or 1 tsp. dried
2 Tbsp. diced fresh mint or 1 Tbsp. dried
6 cloves garlic, pressed or finely diced
3/4 cup dry white wine or vermouth
1 Tbsp. Worcestershire sauce
1/2 cup red wine vinegar

THE TSATZIKI (yogurt sauce):

1 medium cucumber
3 cloves garlic
3 Tbsp. finely chopped fresh mint or 2 Tbsp. dried
3 cups yogurt
salt and pepper to taste

OTHER INGREDIENTS:

1 lb tomatoes
2 onions
16 pita bread

INSTRUCTIONS

Marinating the lamb: Combine all the marinade ingredients and mix well, either by hand or in a food processor.

Put the lamb in a large pan (anything but aluminum) and pour the marinade over it. Cover and marinate in the fridge for anywhere from half a day to 3 days (the longer the better). Stir occasionally.

Making the tsatziki: Peel the cucumber, cut it in half and use a teaspoon to scrape out the seeds.

Chop the cucumber finely.

Peel and press the garlic.

Mix the cucumber, garlic, mint, and yogurt, with salt and pepper. Make the tsatziki at least 2 hours ahead to give the flavors a change to develop.

The final assembly: Dice the tomatoes and onions and put them in separate attractive bowls on the table, along with the tsatziki and the pita breads, cut in half.

Grill the lamb over charcoal or wood about 20 minutes on each side, until the inside is halfway between pink and brown.

Slice the lamb thinly and put it on a platter.

Let each person fill a pita with lamb, chopped tomato, onion and tsatziki, and eat the souvlakia with their hands..like a sandwich.

The Joanne Kates Cookbook

CHEF COMMENTS

This is a barbecue extravaganza.

Tagged: greek, lamb add tags

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