I must admit I was a bit sceptical about using a yoghurt marinade for my lamb and was quite surprised at how much I liked the meat done this way. It took on a completely different texture and was very tender and almost creamy tasting. Of course compliments must go to Trev for being an absolute barbecue whiz.
I recently had the misfortune of eating a particularly disappointing take-away souvlaki. After tonight I am pleased to report that my faith in this very popular, and in this case very unconventional, dish has been restored.