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1
Place the meat in a non-reactive bowl.
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2
Mix together the lemon juice, oil, salt, pepper, 1 tablespoon oregano, garlic, and grated onion, and pour over the meat.
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3
Cover and chill at least 2 hours and up to overnight.
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4
Thread the meat onto metal or bamboo skewers.
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5
Heat the oil on a griddle or in a large skillet over high heat.
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6
Add the onions, remaining teaspoon oregano and Essence to the griddle and cook light brown, about 6 minutes, stirring occasionally.
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7
Remove from the pan.
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8
Preheat a grill.
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9
Grill the skewers, turning occasionally, until brown on all sides.
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10
Remove from the grill.
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11
Quickly heat the pita bread on the grill until just warmed through and pliant.
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12
Holding a pita in the left hand, and the skewer in the right hand, pull the contents from the skewer into the pita bread.
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13
Repeat with the remaining skewers.
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14
Divide the cooked onions among the pita, and top with Tzatziki (cucumber sauce).
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15
Serve immediately.
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16
Put the cucumber in a strainer set over a bowl.
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17
Sprinkle with 1/8 teaspoon salt and drain for 1 hour.
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18
Put the yogurt in another strainer set over a bowl and drain for 1 hour.
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19
Combine the cucumber and yogurt in a bowl with the remaining ingredients and stir well.
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20
Cover and chill for at least 1 hour before serving.
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21
Combine all ingredients thoroughly and store in an airtight jar or container.
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22
Recipe from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch.
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23
Published by William and Morrow, 1993.
