Tynin Fries joined The Denver Post in 2018 as an intern. Then, she joined the team as a Digital Strategist and was promoted to Deputy Director of Audience in 2022. She is a proud ASU Cronkite alumna (#godevs)! In between producing news and writing stories, Tynin is out exploring all that Colorado has to offer.
In Greece, skewers of garlicky meat called souvlaki are sold on street corners, in restaurants and at the beach, served hot off the grill to be enjoyed while out and about.,” we take advantage of the tenderizing effects the cultured dairy has on meat. The combination of lactic acid and calcium loosens the structure of the proteins, tenderizing the meat. Flavored with red wine vinegar, oregano, garlic and salt and pepper, the yogurt pulls double duty as a creamy, tangy sauce.
Enjoy right off the skewer, over a bed of rice or orzo pilaf, or stuffed into warmed pita. Serve with the yogurt sauce and lemon wedges.8 Campari or cocktail tomatoes OR 1 medium zucchini, halved lengthwise and cut into ½-inch pieces OR a combinationSet a wire rack in a broiler-safe rimmed baking sheet and mist it with cooking spray. In a medium bowl, stir together the yogurt, vinegar, oil, oregano, garlic and 1 teaspoon each salt and pepper.
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