Greek Souvlaki with Tzaziki

1-1/2  lb.		sirloin tip, cut into 1-1/2 inch chunks
2  cups		dry red wine
2  teaspoons		garlic cloves, minced
1  teaspoon		dried oregano
2  pieces		lemon rind, long strips
1/4  cup		olive oil
1/4  cup		Sweet peppers and cherry tomatoes as needed
2  cups		plain yogurt
1/2		English cucumber, peeled and grated
2		garlic cloves,s minced
3  tablespoons		olive oil
1  teaspoon		salt

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Begin preparing the tzaziki a few hours before serving. The flavors 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 marinating 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.
Over medium coals, barbecue the souvlaki until it's done the way you like it.
Serve on a bed of rice and pass the tzaziki to spoon on top.
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 barbecuing, drizzle the olive oil over the surface of the Tzaziki and, without stirring, sprinkle on the salt. It needs no mixing as your guests will do that when they dollop it onto their souvlaki.
Yield: 6 servings; about 3 cups