1. Mix together in a bowl 1/2 cup olive oil, 3 tablespoons lemon juice, 1 small onion - finaly chopped,2 tablespoons finely chopped parsley, black pepper and a dash of Tabasco.

2. Toss 500g cubed lamb in the marinade and thread them onto skewers, not too close together.
Grill them slowly, turning often and basting with the marinade until well browned.

3. While the meat is cooking, warm some pocket bread in the oven, cut 2 tomatoes into small wedgesand
shred a lettuce. Serve the meat and salad in the bread with a side dish of fetta cheese, onions and olives.