Souvlaki with Tzaziki

      2 lb Lamb shoulder;-OR-                  2 ts Lemon rind;long strips up to
           -Sirloin tip;cut in 1 1/2"               -3 tsp
           -chunks                           1/4 c  Olive oil
      2 c  Red wine;dry                             -Sweet peppers and cherry
      2    Garlic cloves; minced                    -tomatoes as needed
      1 ts Oregano;dried
      2 c  Yogurt;pain                         2    Garlic cloves;minced
    1/2    Cucumber;English,peeled &           3 tb Olive oil
           -grated                             1 ts -salt

  "Begin preparing the tzaziki a few hours before serving. The flavours
  need time to blend. Marinate the meat overnight to absorb the wine
  and garlic."

  Souvlaki: Place the meat in a large bowl. Pour in the wine and
  sprinkle minced garlic and oregano. Imbed the lemon strips among the
  cubes of meat and drizzle with olive oil. Cover tightly with plastic
  wrap and refrigerate 12 hours or overnight. Shake or stir the mixture
  several times during the marination period.
    About 30 minutes before serving, drain off and discard the marinade.
  Thread the chunks of meat onto long skewers, brushing with a little
  olive oil. (We usually BBQ the peppers and tomatoes on separate
  skewers but it's really up to the chef.)
    Over medium coals, barbeque the souvlaki until it's done the way
  you like it. Serve on a bed of rice and pass the tzaziki to sppon on
  top. SERVES 4-6

  Tzaziki: Line a colander or sieve with cheesecloth (or gauze) and set
  it over a bowl. Pour in the yogurt and allow it to drip for an hour
  or so. After the yogurt has drained, combine it, in a small bowl,
  with the cucumber and the garlic. Cover the bowl tightly with plastic
  wrap and refrigerate until just before serving. While the meat is
  BBQing, drizzle the olive oil over the surface, and without stirring,
  sprinkle on the salt. It needs no mixing - your guest will do that
  when they dollop it onto their souvlaki. MAKES: About 3 cups