Turkish Kebabs

2 large onions, chopped

2 garlic cloves, crushed

½ cup olive oil

2 tablespoons lemon juice

1 teaspoon dried oregano

1 teaspoon ground black pepper

½ teaspoon ground turmeric

1 pinch curry powder

1 teaspoon salt

1 pound beef flank steak, thinly sliced

8 ounces sour cream

2 tablespoons olive oil

1 tablespoon lemon juice

½ teaspoon salt

½ teaspoon ground black pepper

1 tablespoon chopped fresh dill

1 clove garlic, crushed

6 pita bread rounds

Place the chopped onions in a large ceramic bowl and crush with the bottom of a glass until juice is rendered and onions look translucent. Stir in 2 crushed garlic cloves, 1/2 cup olive oil, 2 tablespoons lemon juice, oregano, 1 teaspoon black pepper, turmeric, curry powder, and 1 teaspoon salt. Mix well; add the sliced beef and toss to coat. Cover the bowl with plastic wrap, and marinate in the refrigerator overnight.

Combine the sour cream, 2 tablespoons olive oil, 1 tablespoon lemon juice, 1/2 teaspoon salt, 1/2 teaspoon black pepper, dill, and 1 crushed clove of garlic. Mix well; cover the bowl with plastic wrap and refrigerate overnight.

Preheat the oven s broiler and set the oven rack about 6 inches from the heat source.

Remove the meat from the marinade mixture, brushing off extra onions. Spread the slices on a baking sheet without overlapping, and salt to taste. Broil about 3 minutes per side or until browned and crispy, turning halfway through cooking.

Divide the cooked meat between the pita breads, and drizzle with tzatziki sauce to serve.