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Souvlaki and Tzadziki


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The local Greek festival in Wilmington is finishing up today - the Italian festival starts tomorrow, incidentally, at the same church where Beau Biden's funeral service took place today. But anyway, the Greek festival has inspired my diet for the past two weeks; first, with lots of Greek salad in the days leading up to it, then keftedes, spanakopita and souvlaki consumed at the festival. Now I have plans to make dinner for friends next week and have a boneless lamb shank to use up and I'm thinking Souvlaki would be just the thing. How long should I marinate it?

 

Diane Kochilas, one of my favorite Greek cooks, says "several hours" or overnight. 

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This is what I just this morning decided to make for dinner and now see this post.

Timely

I have a hunk of lamb leg and chicken breasts cubed up and marinating at the moment and a partial container of Greek yogurt to be used for tzadziki.

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Diane Kochilas, one of my favorite Greek cooks, says "several hours" or overnight. 

Diane Kochilas is a very reliable source for very good, completely authentic Greek food and she has videos on YouTube. Another source for reliably authentic recipes is Clauia Roden ("The New Book Of Middle Eastern Cooking") and of course her book has recipes from other parts of the Mediterranean.

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