2 lb lamb shoulder or
sirloin tip, cut in 1 1/2" long strips
1/4 c olive oil
3 tsp lemon rind
2 c red wine
2 garlic cloves, minced
1 ts oregano,dried
sweet peppers and
cherry tomatoes as needed
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.
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 spoon on top. SERVES 4-6
