1-1/2	lbs.	boneless lamb leg or shoulder cut into 3/4 inch cubes
1	C	olive oil
1/2	C	plain yogurt
2	tbsp.	grated onion
1	tbsp.	lemon juice
1	tbsp.	dried thyme
	salt and pepper	to taste
4-6	pita breads	warmed

Combine the cubed lamb with the olice oil, half the yogurt, grated onion, lemon juice, thyme, salt, and pepper and marinade at room temperature for 3 to 4 hours. Thread the lamb on skewers and cook over hot coals or under the broiler for 3 to 4 minutes - do not overcook. Season the remaining yogurt with salt and pepper. Serve the kebabs on the warmed pita with a little of the seasoned yogurt spooned over them. Serves 4 to 6.