* Note: Fresh bay leaves are available at gourmet supermarkets and farmers markets.

Combine 1/2 cup of the oil, the lemon juice, garlic, oregano, salt and pepper to taste in a bowl and toss in the lamb cubes. Cover and refrigerate for at least 1 hour and up to 3 hours.

Heat the grill to medium-high or the broiler.

Alternately thread the meat, peppers, onions, tomatoes and bay leaves onto the skewers. Brush the skewers with the marinade. If broiling, place the skewers on a rack over a pan to keep the juices from dripping into the oven and broil about 4 inches from the heat source or place the skewers on the grill. Brush occasionally with a little of the marinade. The souvlaki will need about 6 to 7 minutes per side for rare, about 8 to 10 minutes for medium, and about 12 for well-done.

While the skewers are cooking, lightly brush the pita bread with some of the remaining 3 tablespoons of oil and either pan-fry lightly, preferably in a cast-iron skillet over medium-high heat, or place on a cast-iron griddle or directly on the grill rack. Turn, brush the other side with the oil and grill lightly, 1 to 2 minutes total. The bread should not toast, but rather should be soft and pliant.

Serve the souvlaki on the skewer over the bread.

This recipe yields 8 servings.

Each serving: 357 calories; 813 mg sodium; 88 mg cholesterol; 15 grams fat; 4 grams saturated fat; 23 grams carbohydrates; 32 grams protein; 2.25 grams fiber.