Mushroom Souvlaki w/Tzatziki Sauce
4 Packages of Portobello mushrooms cut into large chucks/strips
2 large onion, cut through the root end into 1/2-inch wedges
1/2 cup extra-virgin olive oil
1 oz. fresh lemon juice, plus lemon wedges for serving
3 tablespoons chopped fresh oregano
3 garlic cloves, mashed to a paste
Kosher salt and freshly ground pepper
In a medium bowl, toss mushrooms and onion wedges with the olive oil, lemon juice, chopped oregano and half of the garlic paste. Season with 1 1/2 teaspoons of salt and 1/2 teaspoon of pepper and let stand for 20 minutes.
Meanwhile, in a bowl, mix the yogurt, cucumber, mint and the remaining garlic paste. Season the tzatziki with salt and pepper.
Heat a large cast-iron griddle or grill pan until very hot. Add the mushroom and onion wedges along with any marinade and cook over high heat, turning once or twice, until the mushrooms and onion are tender, about 10 minutes. Transfer the mushroom and onion to plates and serve with the tzatziki, lemon wedges and pita.
24 oz. Greek Yogurt
3 T Lemon Juice
1 garlic clove minced
1 cucumber small diced
1 T salt (for cucumbers)
1 T fresh mint
1 T dill weed
Salt and pepper to taste
Peel cucumbers and dice. Put them in a colander and sprinkle with the tablespoon of salt (draws water out). Cover with a plate and sit something heavy on top. Let sit for 30 minute Drain well and wipe dry with a paper towel.
In food processor or blender, add cucumbers, garlic, lemon juice, dill and/or mint, and a few grinds of black pepper. Process until well blended, then stir into yogurt. Taste before adding any extra salt, then salt if needed. Place in refrigerator for at least two hours before serving so flavors can blend.
This will keep for a few days in the refrigerator, but you will need to drain off any water and stir each time you use it.