Grace Parisi of Food & Wine magazine is a staple for delicious recipes. I usually like most anything she comes up with. In the March 2009 issue she wrote an article called Tastiest Dishes from Greece. Here's the link http://www.foodandwine.com/recipes/pork-souvlaki-with-tzatziki. I made the souvlaki but used lamb instead of pork.
Souvlaki with Tzatziki my way
~ 3/4 pounds trimmed lamb london broil, cut into strips
1/2 medium red onion, thinly sliced
~3 tablespoons extra virgin olive oil
3 tablespoons fresh lemon juice
1 teaspoon oregano
2 garlic cloves, peeled, cored and pressed separately
kosher salt and freshly ground pepper
3/4 cup Greek-style fat free yogurt
1/4 English cucumber, peeled slightly and finely diced
2 sprigs of fresh mint, chopped
pita bread, warmed for serving and cut in half
Combine lamb, onion, 2 tablespoons of the olive oil and the lemon juice, oregano and 1 garlic clove. Season with salt and pepper. Marinate lamb with other ingredients for about 1/2 hour.
Meanwhile combine 1 garlic clove, the yogurt, cucumber, mint and 1 teaspoon lemon juice. Season with salt and pepper. Set aside.
Preheat oven at warm or lowest setting. Place pita bread in oven to warm. Do not let it crisp up. Heat large cast iron skillet and add about 1 tablespoon of olive oil. Add lamb, onion and remaining marinade. Cook over high heat for about 5 minutes, turning once. Remove lamb and place in warm oven. Continue cooking onions until soft and starting to brown.
Serve lamb with tzatziki and warm pita cut in half. We also shared an apple, a nice autumn touch.
The flavors in this were different from than the usual and Grace made it fast and easy. Her recipe was for pork which would have been good as would chicken. Enjoy!