Souvlaki With Tzaziki

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

2 c yogurt
2 garlic cloves, minced
1/2 cucumber, peeled and grated
1 ts salt
3 tb olive oil

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 sppon
on top. SERVES 4-6