Souvlaki in Pita

*Souvlaki in Pita*
Serves 4

This is considered to be the Greek Equivalent of the Kebab!    We sell enough Kebab's in this country on Friday night.  I reckon this is a much healthier option and a lot tastier as well!

4 large pita breads
water and olive oil to moisten
2 tsp chopped fresh oregano
2 TBS freshly squeezed lemon juice
1/2 medium onion, peeled and coarsely grated
fine sea salt and freshly ground black pepper to taste
2 TBS extra virgin olive oil
500g lean pork or lamb, cut into 1 inch cubes (1 1/4 pound)

For the Salad Bits:
lettuce thinly sliced
cucumber, sliced
red pepper, sliced
tomatoes, cut into wedges
radishes, sliced
1 small red onion, tpeeled and thinly sliced
flat leaf parsley leaves, torn

For the Garlic Dressing:
100ml of thick, strained Greek Yoghurt (about 3/4 cup)
4 cloves of garlic, peeled and crushed
3 inches of cucumber, coarselyated and then squeezed dry
1/2 tsp fine sea salt

Metal skewers for grilling

Sprinkle the pita breads with water and olive oil.    Either grill them, or bake them at 180*C/350*C/ gas 4 for 3 to 5 minutes, just long enough to soften them, but not dry them out.  Place them in a warm place and cover with a tea towel to keep warm.

Put the oregano, lemon juice, grated onion and some salt and pepper in a bowl.  Whisk in the olive oil.  Add the meat cubes and mix them into coat them completely.  Allow to sit and marinate for at least 20 minutes.  Drain and then thread onto metal skewers.  Cook on a preheated barbeque, or on a stove top grill pan, turning occasionally until golden outside and cooked through. (5 to 8 minutes)

While they are grilling toss together your salad choices in a bowl.  Set aside.

Whisk together the yoghurt, garlic, cucumber and salt in a bowl.

Add a dollop of this to each warmed pita bread.  Top with some salad and push the meat off of the skewers on top.  Drizzle with a bit more of the garlic dressing if you want.  Serve immediately, while the bread and meat are hot, but the dressing and salad are cool.