Sunday is kebab day in the Lebanese mountains and these kebabs are often on the menu, served with hummus and salad.
800 g lamb, meat from the leg, skinned, trimmed of most of the fat and cut into chunk as about 3 cm squared
1 tsp Adonis Barbeque Spices
1 large pita bread, opened at the seam
Put the meat in a mixing bowl. Add the Adonis seasonings and salt and to taste. Let it marinate for about 2 hours.
Thread the meat onto 8 skewers, inserting a peeled baby onion in between every two pieces of meat. Grill over high heat for 3-4 minutes on each side, or until done to your liking. Arrange the two layers of pita bread one on top of the other. Slide the meat off the skewers onto the bread. Serve immediately.