|Lamb fillet||1 Pound, cubed (450 Gram)|
|Butter||1⁄2 Ounce (1 Tablespoon / 15 Gram)|
|Soy sauce||30 Milliliter (2 Tablespoon)|
|Lemon juice||30 Milliliter (2 Tablespoon)|
|Honey||15 Milliliter (1 Tablespoon)|
|Mayonnaise||30 Milliliter (2 Tablespoon)|
|Onion||1 Small, cut into rings|
Mix together the soy sauce, lemon juice and honey. Add the meat cubes and marinate for at least 2 hours.
Heat a browning dish to maximum, according to the manufacturer's instructions. Remove the meat from the marinade, add butter to the browning dish and stir in the meat. Cook on high for 2 minutes, reduce to medium and cook for a further 9 minutes. Cover and reserve.
Place the pitta (pita) breads on 2 layers of kitchen paper (paper towels) and warm on low for 2 minutes. Remove from the oven, cut in half, open up the 'pocket' and spread the inside with mayonnaise. Shred the lettuce and add a little to each pocket with a few slices of tomato, cucumber and onion. Pile in the lamb. Alternatively, thread meat and vegetables onto wooden kebab sticks and serve with the pitta (pita) bread and rice.