Is Souvlaki with Naan bread. I'm using beef instead of lamb (there was
no lamb to be had). I added lemon juice to the tzatziki sauce and will
perhaps add some to the meat when roasting. I'm making naan instead of
using premade pita rounds. Recipes are as follows. The hard part is
waiting.

Sharon's Scrumptious Souvlaki

2 pounds lamb, cut into 1 inch square cubes
1/2 cup olive oil
1 cup red wine
1 teaspoon salt
freshly ground black pepper to taste
1 teaspoon dried oregano
1 tablespoon dried mint, crushed
1 clove garlic, chopped

4 cups plain yogurt
1 cucumber, shredded
4 cloves garlic, minced
2 tablespoons olive oil
1/2 teaspoon dried dill weed
salt and pepper to taste

8 pita bread rounds
2 tablespoons olive oil

1 red onion, thinly sliced
1 tomato, thinly sliced

Place lamb in a large bowl. Add 1/2 cup olive oil, red wine, 1 teaspoon
salt, pepper, oregano, mint and garlic. Stir until lamb is well coated.
Cover, and refrigerate 3 hours, or overnight.
Preheat grill, and lightly oil grate. In a small bowl, combine yogurt,
cucumber, minced garlic and 2 tablespoons olive oil. Season with dill
weed, salt and pepper; set aside.
Thread meat onto skewers. Grill 10 minutes, turning once. Lightly
sprinkle pita bread with olive oil, and place on grill until warm, about
1 minute. Serve meat on pita bread along with sliced red onion, sliced
tomato and yogurt sauce.


Naan

1 (.25 ounce) package active dry yeast
1 cup warm water
1/4 cup white sugar
3 tablespoons milk
1 egg, beaten
2 teaspoons salt
4 1/2 cups bread flour
2 teaspoons minced garlic (optional)
1/4 cup butter, melted

In a large bowl, dissolve yeast in warm water. Let stand about 10
minutes, until frothy. Stir in sugar, milk, egg, salt, and enough flour
to make a soft dough. Knead for 6 to 8 minutes on a lightly floured
surface, or until smooth. Place dough in a well oiled bowl, cover with a
damp cloth, and set aside to rise. Let it rise 1 hour, until the dough
has doubled in volume.
Punch down dough, and knead in garlic. Pinch off small handfuls of dough
about the size of a golf ball. Roll into balls, and place on a tray.
Cover with a towel, and allow to rise until doubled in size, about 30
minutes.
During the second rising, preheat grill to high heat.
At grill side, roll one ball of dough out into a thin circle. Lightly
oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until
puffy and lightly browned. Brush uncooked side with butter, and turn
over. Brush cooked side with butter, and cook until browned, another 2
to 4 minutes. Remove from grill, and continue the process until all the
naan has been prepared.

--
God got a virgin pregnant by magic; God doesn't play by the rules.

-Izzy, Grey's Anatomy

ravenlynne wrote:
>
> Is Souvlaki with Naan bread. I'm using beef instead of lamb (there was
> no lamb to be had). I added lemon juice to the tzatziki sauce and will
> perhaps add some to the meat when roasting. I'm making naan instead of
> using premade pita rounds. Recipes are as follows. The hard part is
> waiting.
>

Sounds great. I love slouvaki. I use that basic marinade (with our without
the mint) for lamb, pork, beef or chicken. However, one important not
about the tzatziki. When you grate the the cucumber it should be drained.
I use a fine grater to shred mine and then I let it sit in a fine mesh
colander / sieve for about 14 minutes, pushing it down and around a few
times to get out as much water as possible. Otherwise the sauce can turn
very watery. Leftover sauce keeps better too if the cucumber has been
drained.

Dave Smith wrote:
> ravenlynne wrote:
>> Is Souvlaki with Naan bread. I'm using beef instead of lamb (there was
>> no lamb to be had). I added lemon juice to the tzatziki sauce and will
>> perhaps add some to the meat when roasting. I'm making naan instead of
>> using premade pita rounds. Recipes are as follows. The hard part is
>> waiting.
>>
>
> Sounds great. I love slouvaki. I use that basic marinade (with our without
> the mint) for lamb, pork, beef or chicken. However, one important not
> about the tzatziki. When you grate the the cucumber it should be drained.
> I use a fine grater to shred mine and then I let it sit in a fine mesh
> colander / sieve for about 14 minutes, pushing it down and around a few
> times to get out as much water as possible. Otherwise the sauce can turn
> very watery. Leftover sauce keeps better too if the cucumber has been
> drained.

Whenever I make it I alway just dice the cucumber...

--
God got a virgin pregnant by magic; God doesn't play by the rules.

-Izzy, Grey's Anatomy

ravenlynne wrote:
>
>
> > very watery. Leftover sauce keeps better too if the cucumber has been
> > drained.
>
> Whenever I make it I alway just dice the cucumber...
>
I used to dice it very fine, but then I discovered that the sauce tastes a
lot better when it it grated. There is just that need to drain it. I found
that the moisture comes out of the diced cucumber too but later on, making
the leftover sauce sloppy.