Place meat in a glass
bowl. In another bowl, combine the spices, salt, garlic, onion, bay leaf,
lemon juice, and vinegar, stir well, and pour it over the meat. Marinate
in the refrigerator for at least 2 hours.
Drain meat from the marinade
and pat dry. Grill meat over a hot charcoal or gas fire until done, about
10 minutes, turning often. Divide meat into pita bread sections, add tomatoes,
pickled eggplant if using, chilies, and a tablespoon or more of yoghurt.
Recipe from www.inmamaskitchen.com
Contributor: Elinoar Moore
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