Sharon's Scrumptious Souvlaki

Place lamb in a large bowl. Add 1/2 cup olive oil red wine 1 teaspoon salt pepper oregano mint and garlic. Stir until lamb is well coated. Cover and refrigerate 3 hours or overnight.

Preheat grill and lightly oil grate. In a small bowl combine yogurt cucumber minced garlic and 2 tablespoons olive oil. Season with dill weed salt and pepper; set aside.

Thread meat onto skewers. Grill 10 minutes turning once. Lightly sprinkle pita bread with olive oil and place on grill until warm about 1 minute. Serve meat on pita bread along with sliced red onion sliced tomato and yogurt sauce.