Lamb Souvlaki With Tzatziki

Recipe Ingredients

2 lbs	908g / 32oz	Lamb - trimmed of fat,
		And cut into 1" strips
1/4 cup	59ml	Fresh lemon juice
3 tablespoons	45ml	Olive oil
1/2 teaspoon	2.5ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper
1 tablespoon	15ml	Fresh oregano - plus
1 teaspoon	5ml	Fresh oregano
2 teaspoons	10ml	Minced garlic
1/4 cup	15g / 0.5oz	Grated onion
2 teaspoons	10ml	Olive oil
1 teaspoon	5ml	White onion - thinly sliced (large)
1 teaspoon	5ml	Emeril's Essence - see * Note
		Pita bread rounds
		Tzatziki
1		Cucumber - peeled, halved, (medium)
		Seeded, and finely chopped
1/8 teaspoon	0.6ml	Salt - plus
1/4 teaspoon	1.3ml	Salt
1 cup	237ml	Plain yogurt
1 tablespoon	15ml	Olive oil
1 teaspoon	5ml	Fresh lemon juice
		= (or white wine vinegar)
1 teaspoon	5ml	Minced fresh dill
		= (or oregano leaves)
1 teaspoon	5ml	Minced garlic
1/2 teaspoon	2.5ml	Emeril's Essence - see * Note

Recipe Instructions

* Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.

Place the meat in a non-reactive bowl. Mix together the lemon juice, oil, salt, pepper, 1 tablespoon oregano, garlic, and grated onion, and pour over the meat. Cover and chill at least 2 hours and up to overnight. Thread the meat onto metal or bamboo skewers.

Heat the oil on a griddle or in a large skillet over high heat. Add the onions, remaining teaspoon oregano and Essence to the griddle and cook light brown, about 6 minutes, stirring occasionally. Remove from the pan.

Preheat a grill. Grill the skewers, turning occasionally, until brown on all sides. Remove from the grill. Quickly heat the pita bread on the grill until just warmed through and pliant. Holding a pita in the left hand, and the skewer in the right hand, pull the contents from the skewer into the pita bread. Repeat with the remaining skewers. Divide the cooked onions among the pita, and top with Tzatziki (cucumber sauce). Serve immediately.

Tzatziki: Put the cucumber in a strainer set over a bowl. Sprinkle with 1/8 teaspoon salt and drain for 1 hour. Put the yogurt in another strainer set over a bowl and drain for 1 hour. Combine the cucumber and yogurt in a bowl with the remaining ingredients and stir well. Cover and chill for at least 1 hour before serving. (Makes 1 1/2 cups)

This recipe yields 4 to 6 servings.

Source:
EMERIL LIVE with Emeril Lagasse - (Show # EM-1E10) - from the TV FOOD - NETWORK

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