Cyprus Recipe  - Recipe Souvlaki � Greek barbecued skewered lamb

 There are probably as many ways to make souvlaki as there are people who
make them. This recipe is the one I use the most and is certainly a
personal favorite.

2 lbs lean lamb, cut into 2 inch cubes
1 cup red wine
1/2 cup olive oil
1/4 cup fresh lemon juice
5 cloves garlic, minced
2 tbsp dried oregano
Salt and pepper to taste
8 bamboo skewers, soaked for 30 minutes

To Serve:
Tzatziki � see recipe: http://www.bellaonline.com/articles/art2460.asp
8 pita bread
3 Tbs olive oil
2 tomatoes, halved and sliced fine
1 onion, halved and sliced fine
1 cucumber, peeled and sliced fine
8 pita sized squares of waxed paper

Mix the wine, olive oil, lemon juice, garlic, oregano, salt and pepper in
a small bowl. Place lamb in a large non-reactive bowl and pour the wine
mixture over. Mix well until the lamb is well coated. Cover and leave in
the refrigerator for 3 hours or, preferably, overnight.

Preheat the barbecue and lightly oil. Thread the lamb on to the skewers,
reserving the marinade. Grill for about 10 minutes, basting with the
remaining marinade and turning once.

Brush the pita with the remaining olive oil and place on the grill until
warm and soft, about 1 minute. When the pita is ready, place it on a
square of wax paper, put the lamb on it, add the remaining ingredients and
roll in to a cone shape.