Soak 4 wooden skewers in water for at least 30 minutes to prevent them from burning during cooking.
Trim lamb cubes, removing all excess fat.
Prepare marinade by mixing together lemon juice and zest, onion, garlic, herbs, oil and pepper.
Thread lamb cubes on skewers, place in marinade and marinate for at least two hours, refrigerated.
Grill at a high temperature on the BBQ for 2 to 3 minutes per side, adding salt and pepper.
For the sauce, drain the yogurt through a cheese cloth for 2 hours to give it a firmer consistency.
Finely chop the cucumber, press firmly to extirpate as much liquid as possible.
Mix together drained yogurt, cucumber, garlic, mint and salt to taste.
Serve the sauce in a small ramekin beside the souvlakis.
These medium-bodied wines are characterised by their smooth tannins that usually confer a certain roundness. They are often dominated by a nose of ripe fruit or woody notes (toast, coffee or vanilla).
Product category: red wine.
© Société des alcools du Québec, 2007
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