This versatile blend is named for Chicago’s famous Greektown neighborhood, home to some of the country’s best Greek restaurants. To make a nice shish kebab marinade for lamb, beef, pork or chicken, mix 2 teaspoons seasoning with water to rehydrate, then mix with olive oil and lemon juice (1 tablespoon each). Cover 1 pound of cubed meat with marinade and refrigerate overnight. Then just skewer and grill. Pair this with a classic tzatziki sauce, mixinng 2-3 teaspoons with 1 cup sour cream or plain yogurt, 2 tablespoons diced cucumber, and 1 tablespoon minced onion. Blended in small batches from coarse flake salt, sugar, granulated garlic powder, Tellicherry black pepper, onion powder, Greek fancy oregano and powdered lemon peel.