Lamb Souvlaki with Tzatziki

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We made this with sirloin steak and it was out of this world! Our guests loved it and these was not a single morsel left after our bbq!

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Just like my Yiayia used to make. Very authentic, works well with lamb, pork or chicken. If you use Greek yogurt you don't have to strain it. I don't always drain the cucumber either, I don't think it makes that much difference if you are going to use the tzatziki right away. And no offense to Emeril, but the "essence" is optional in my opinion, though if I don't use it I do add a pinch of cayenne. Perfect for a casual outdoor meal with friends. Opa!

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I know...don't change the master's recipe but please try this. Take a lean pork tenderloin and have it sliced hair thin, as thin as possible and this can be done by a butcher. Then follow Emeril's recipe to the tee, obviously substituting your shaved pork for the recipes recommended meat. After marinating several hours or overnight, sear the pork on hot grill using an open slotted grill pan. Sear it good and then place it in pita bread. I do this for my buddies out on the ice while ice fishing. We call them field gyros. Also, in addition to the zatziki sauce, hair thin slice some tomatoes and purple onoin. Sprinkle the tomatoes and onioins with sumac seasoning and place atop the pork in the pita bread. WOW!!!

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Sure to delight with a tzatziki that's better than alot of restaurants that I've tried.

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This souvlaki was incredibly delicious (i'm an Aussie who's grown up on lamb. It's time consuming with the marinades & cucumber yogurt, BUT very easy to make - no hard work, just waiting time. My US husband who doesn't eat lamb has requested this for next week too! THANKYOU Food Network! :

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I've tried a couple of Emerill recipes and they have been amazing! I can't wait to try this one! If you haven't tried it already, try his New Orleans BBQ Shrimp! It's amazing!!

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I had been wanting to have some souvlaki like the Greek Orthodox Church in GR, MI serves at the annual Festival of the Arts. The taste of this brought me right back!! I used pork because that's what I'm used to and because it was on sale. I actually used pork chops and cut out the bones. Two hours of marinade time was plenty... there was lots of flavor and no mushiness to the meat. And rather than messing around with the skewers I used my veggie pan for the grill and grilled the pieces that way- quite a bit less time consuming. the whole process seemed time consuming but the result was delicious!!

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I used pork instead of lamb because it's what I had in the freezer- the marinade was so good with the meat...I only marinaded for a 1/2 hour and the meat was flavorful, juicy and tender off the grill

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Just like the souvlakis I had in Greece

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I used chicken instead of lamb and it was fabulous. The sauce has a wonderful flavor and is a wonderful tribute to greek food.