Greek souvlaki with flatbread

Ingredients:

• 1.4 kg. lean young lamb meat, cut into 2.5 cm cubes
• 8 pita breads
• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• 2 tablespoons lemon juice
• 1 teaspoon dried rosemary
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and ground black pepper
• 1 large onion, cut into 2.5 cm pieces
• 16 cherry tomatoes
• 16 bay leaves
• Pita salad (see recipe below)
• 8 bamboo or metal skewers

Salad for pita:

• 3 cups shredded lettuce leaves
• 1/2 cup olive oil
• 3 tablespoons red wine vinegar
• 1 teaspoon dried oregano
• Salt and ground black pepper

Preparation:

1. Combine the meat, olive oil, red wine vinegar, lemon juice, rosemary, oregano, basil, salt, and pepper. Cover and marinate in the refrigerator for 2 hours.
2. Preheat the grill.
   
   Soak bamboo skewers in water for 1 hour. Thread the meat, onion, cherry tomatoes, and bay leaves onto them, one at a time. Grill over low heat for 10-15 minutes until tender.
3. Heat the pitas on the grill. Remove the meat, onions, and tomatoes from the skewers. Serve immediately on the pita, topped with the salad.
   
   Salad for pita: In a large bowl, toss the lettuce leaves, olive oil, wine vinegar and oregano, taste and season with salt and ground pepper.