Place lamb in a large bowl. Add 125ml 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 barbecue and lightly oil grate. In a small bowl, combine yogurt, cucumber, garlic and 2 tablespoons olive oil. Season with dill, salt and pepper; set aside.
Thread meat onto skewers. Barbecue 10 minutes, turning once. Lightly sprinkle pitta bread with olive oil and place on barbecue until warm, about 1 minute. Serve meat on pitta bread along with sliced red onion, sliced tomato and yoghurt sauce.
AMAZING. We've been to Greece so many times, and this dish tastes very authentic. Made it almost to the letter. Skipped the dill in the tzatziki as I don't recall having it with dill in Greece. Try this recipe, you'll be in heaven! - 01 Jul 2011