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Sharon's Scrumptious Souvlaki

Reviewed: Oct. 21, 2007
I made this recipe for my husband and a friend, and both loved it! (including myself). I made the marinade the night before, but did not use the red wine in it, and used minced garlic that I had in the fridge, instead of fresh clove. I used diced lamb, and did not put on to skewers, instead I fried in a pan on the stove. It was a little oily due to the oil content in marinade, but I drained it during the cooking process, then cooked a little longer and it turned out beautiful! Next time I will use less oil in the marinade, if cooking on the stove. Yoghurt sauce was yummy, I did not use the dill weed in it. The recipe made heaps of sauce, more than required, so next time I will use 1 cup of yoghurt and 1/4 cucumber, to make for 4 people. What a great mid-week meal for those short on time, especially for hot days, as there is minimal time spent cooking. I served it wrapped in pita bread with the salad, tasted better than any you could buy from a souvlaki shop!! Highly recommend.
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