Lamb marinated with yogurt, lemon juices, garlic and seasonings is cooked quickly in a skillet. These sandwiches are a delight for all the senses. The lamb can be served over rice instead of being made into sandwiches. This marinade also works well with beef <a name=\'more\'></a> .Prep: 20 minsCook: 20 minsAdditional: 6 hrsTotal: 6 hrs 40 minsServings: 8Yield: 8 sandwichesNutrition FactsPer Serving:665.4 calories; protein 35.9g 72% DV; carbohydrates 70.6g 23% DV; fat 25.7g 40% DV; cholesterol 80.1mg 27% DV; sodium 707.2mg 28% DV.Ingredients2 cups plain yogurt¼ cup distilled white vinegar¼ cup olive oil3 tablespoons lemon juice3 cloves garlic, minced½ teaspoon ground cinnamon½ teaspoon ground nutmeg½ teaspoon dried oregano2 eaches bay leaf3 ½ pounds boneless leg of lamb, trimmed of fat, and cut into thin strips2 tablespoons olive oil8 (8 inch) pita bread rounds2 medium whole (2-3/5" dia) (blank)s tomatoes, thinly sliced1 onion, thinly sliced½ bunch fresh mint leavesAdd All Ingredients To Shopping ListDirectionsStep 1Whisk together the yogurt, vinegar, 1/4 cup of olive oil, lemon juice, garlic, cinnamon, nutmeg, oregano, and bay leaf in a bowl, and pour into a resealable plastic bag. Add the thinly sliced lamb, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 6 hours to overnight.Step 2Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Pour in the meat and marinade, and cook until the lamb is no longer pink, and is tender, 15 to 20 minutes. Stir frequently as the meat cooks. Divide the cooked lamb meat among the warmed pita breads, and garnish with tomatoes, onion, and fresh mint leaves to serve.