Beef, Chicken or Lamb Souvlaki with Tzatziki Sauce

Serves 6

Ingredients:

2 - 2 1/2 lbs of chicken breast, beef tenderloin or lamb, chopped into 1"pieces
12 Bamboo Skewers 8"-10"

Marinade:

1/4 cup olive oil
3 tsp minced garlic
2 TBS fresh oregano, chopped or (1 TBS dried)
1 tsp salt
1/4 tsp black pepper
Juice of 1 medium lemon


Tzatziki Sauce:

You can also purchase Tzatziki Sauce already made in the dairy section.

1 medium cucumber, peeled and sliced
1/2 tsp salt
2 cups of plain Greek Yogurt  (Face is good)
4 tsp minced garlic
1 1/2 TBS fresh lemon juice
1/3 cup chopped fresh dill (or 2 TBS dried)
1/8 tsp black pepper
1/2 tsp salt (or less)

Directions:

Soak the kebab skewers in water for 1 - 2 hours.

Chop the meat into 1-inch pieces and set aside.  Combine the oil, garlic, oregano, salt, pepper and lemon juice and stir to combine. Put the meat in a large zip-lock bag and add the marinade. Press out as much air as you can and seal. Shake and press to distributed the marinade evenly. Chill for 1 hour or up to 24 hours. The longer you marinate the meat, the more tender it will be.

Spread the cucumber slices on a paper towel and sprinkle with salt on both sides and allow to rest for 5 minutes. Squeeze out the excess liquid with a paper towel.  Transfer to a food processor or blender and add the remaining ingredients. Process (pulse) till smooth an creamy. Chill till ready to use.

Put about 3-4 pieces of meat on each stick. Discard the marinade. Grill over medium-high heat on the barbecue for about 5-7 minutes, turning for even cooking. You can also bake them on a large sheet pan at 400F for 20 minutes. Keep checking. Or broil, turning 1/2 way through for about 8 minutes.

Serve with tzatziki sauce and fresh pita bread.

This would be a great marinade for shrimp or another fish like cod, swordfish, or sea bass - but marinate only 1/2 hour. And cook for less time.


Adapted recipe from "Creme de la Crumb" www.lecremedelacrumb.com