This is quite easy (once you’ve made it the first time) and, when you’ve got all your little salad bits and pieces organised, you can just sit back and advise everyone on how to fill their pitta. You could also just make these under the grill and serve them with a side salad and some chips. I always leave a little fat on the meat for the flavour and so that it doesn’t dry out. Once the meat is cooked, splash it with the lemon and oregano and eat it straight from the barbecue — it doesn’t li