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| 5 Esslöffel | olive oil |
| 1/2 | A lemon; juice of |
| 1 | Clove garlic; crushed (1 to 2) |
| 1000 Gramm | Boned leg of lamb; cut in large cubes |
| | (2lb) |
| 250 Gramm | Natural yogurt or 225g carton of Greek; (8oz) |
| | Yogurt |
| 4 | Pitta breads |
| 500 Gramm | tomatoes peeled, sliced |
| | (1lb) |
| | A pinch of sugar |
| | A little oil; if necessary |
| | Salt and cayenne pepper |
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Mix the oil, lemon juice and crushed garlic and marinate the meat in this for 4-6 hours, covered, in the refrigerator. Turn over occasionally.
Thread the meat onto skewers and grill for 8-10 minutes, turning the skewers to brown the kebabs on all sides. Allow an extra 5 minutes if cooking on charcoal. Brush with the marinade once or twice.
Meanwhile, beat the yogurt lightly with salt and cayenne pepper. Toast the pitta breads, slice them into 2.5cm (1 inch) strips and arrange them on a flat platter.
Saut, the tomatoes for 5 minutes with a pinch of sugar and the remains of the marinade. Spoon them over the bread.
Arrange the kebabs on top, season with a little salt and cayenne pepper and pour the yogurt all over. Sprinkle some cayenne pepper decoratively over the top and serve.
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