This Greek meal is a regular in our family. It's very good served with a Greek salad and rice pilaf.
This is excellent with CHICKEN! YOU MUST ADD 1/2 to 1 CUP OF FRESH SQUEEZED LEMON JUICE TO THE MARINADE!!!Everyone loved this, and I even impressed the inlaws who are Greek! The cucumber sauce, called Satsiki is delicious! Even my picky teenage son loved this, souvlaki is his favorite! This was really good served on the grilled pita bread with onions, tomato and sauce. Will definately make this and serve it this way over and over again. - 22 Apr 2002 (Review from Allrecipes USA and Canada)
This was nothing like any lamb I have eaten at any Greek restaurant. I marinated the lamb overnight as stated, and was disappointed with the flavor. I have two tips regarding the cucumber/yogurt sauce, and these are: 1. Spoon the yogurt into a coffe filter, and put it somewhere so that the fluid can drain from the yogurt. This result in a firmer, creamier yogurt. 2. Use English/Hothouse cucumbers instead of the regular waxy cukes. Strip the skin off with a vegetable peeler, and then grate the flesh into the yogurt with a cheesegrater. - 31 Oct 2005 (Review from Allrecipes USA and Canada)
i made this for dinner tonight and thought it was missing something...then i saw the comment about adding the lemon juice to the marinade and realized that was what was missing! i made it w/chicken and it was great (once it threw it all back on the skillet and cooked it again w/lemon juice). so dont forget to add 1/2 cup of lemon juice! i used marsala wine too, because it's the only red wine i had in the house. - 24 Sep 2002 (Review from Allrecipes USA and Canada)