Authentic Greek Souvlaki

Souvlaki is usually meat of some sort, beef, lamb, pork
or an unknown combination that is on a giant rotisserie.
The souvlaki cook slices off the meat as it becomes done
and puts it on a round pita bread with lettuce, tomato,
onions, and sadziki, a cucumber-yogurt-garlic sauce
that in my opinion is what makes souvlakis great.

Ingredients:
1 (3-pound) leg of lamb
(Substitute beef sirloin or pork loin)

Marinade:
1 cup olive oil
2 tablespoons lemon juice
1 teaspoon salt
1 teaspoon pepper
2 teaspoons dried oregano
3 bay leaves
3 tablespoons minced parsley
3 green peppers, quartered
1 large onion, quartered and separated into slices
12 cherry tomatoes
Lemon juice (optional)
Olive oil (optional)

Directions:
Cut meat into 1 1/2-inch cubes. Place in deep bowl.
Combine all marinade ingredients in a jar; shake well.
Pour over meat. Cover and refrigerate overnight.
Remove meat; reserve marinade for basting if desired.
Skewer on a 12-inch metal rod, the meat, pepper,
onion and cherry tomatoes, ending with the meat.
Baste with remaining marinade or beat a little lemon juice
and olive oil together and brush on meat and vegetables.
Broil on broiler rack 3 inches from flame for 15 to 20 minutes
or until done. Turn frequently.