Greek Souvlaki

Today for dinner we had this recipe for Greek-style beef kebabs (souvlaki) with dill-yogurt sauce (tzatziki). I think my mom cut the recipe out of an issue of The Buffalo Evening News for me. It was incredible, and tasted exactly like any beef souvlaki you'd get at any greek restaurant in Buffalo. I don't know that I have ever made a recipe before that tasted so much like the restaurant version. This was fantastic. I am definitely making it again. I followed the recipe but didn't have the optional rosemary, so I added a dash of italian seasoning I had that had rosemary in it. I also added a splash of lemon juice.

For the souvlaki:

2 lbs beef sirloin, cut in 1 to 1.5 inch chunks
1/4 c vegetable oil
1/8 c dry red wine (optional)
1.5 t granulated garlic
1.5 t onion powder
2 t dried oregano
2 t chopped fresh rosemary (optional)
1/4 t fresh ground black pepper
2 t salt

Combine ingredients and mix to coat meat evenly. Thread onto skewers, marinate overnight or at least 2 hours. Grill to desired doneness.

Tzatziki:
2 32 oz plain whole milk yogurt (or 2 500 gram containers Fage strained yogurt)
2 large cucumbers, peeled, seeded & grated
1/2 c finely chopped onion
3 to 6 garlic cloves, minced
1/2 c fresh chopped dill
2 T extra virgin olive oil
2 T cider or white vinegar
salt and pepper to taste

Strain the yogurt over several layers of cheese cloth for 8 hours or overnight until half the original volume, to thicken- or use the strained yogurt. Wring out in a dish towel to remove moisture. Mix all ingredients. Let bloom for 24 hours and adjust seasonings.