Wash and dry produce. 

Place skewers in a shallow dish; cover with water to soak (this helps prevent the skewers from burning!).

Halve and peel onion; finely mince half the onion until you have 2 TBSP (4 TBSP for 4 servings). Cut remaining onion into 1-inch pieces. Trim and dice half the cucumbers into ¼-inch pieces. Grate remaining cucumber on the largest holes of a box grater over a small bowl. Cut half the tomatoes into quarters (leave remaining tomatoes whole). Roughly chop dill. Zest and quarter lemon. Halve, core, and dice bell pepper into 1-inch pieces.

In a second small bowl, combine minced onion, diced cucumber, quartered tomatoes, half the dill, juice from one lemon wedge (two wedges for 4 servings), salt, and pepper.

Refrigerate until ready to serve.

Drain any excess liquid from grated cucumber. To bowl with grated cucumber, add lemon zest, yogurt, remaining dill, a drizzle of olive oil, juice from one lemon wedge (two wedges for 4 servings), salt, and pepper. Stir to combine.

Refrigerate until ready to serve.

In a medium bowl, toss onion pieces, whole tomatoes, bell pepper, and pulled mushrooms with Shawarma Spice Blend, a large drizzle of olive oil, salt, and pepper. 

Carefully thread seasoned veggies onto skewers, alternating ingredients (you should have 6-8 skewers; 12-16 skewers for 4 servings). 

Heat a large pan (or grill pan) over medium-high heat. Working in batches, add skewers in a single layer and cook until veggies are browned and tender, 3-5 minutes per side. (Cover with a lid after flipping to help everything cook more evenly.) TIP: If using a grill pan, use a baking sheet or a large heat-safe metal bowl to create a lid. Be sure to use an oven mitt or tongs to remove the hot lid.

Transfer skewers to a plate and tent with foil. (If you have any leftover veggies, cook them up and serve on the side.)

Toast and halve pitas.

Divide kebabs, pitas, and tomato-cucumber salad between plates. Serve with remaining lemon wedges and tzatziki sauce on the side for dipping.