Combine lamb, olive oil, red wine vinegar, lemon juice, rosemary, oregano, basil and salt and pepper. Cover and marinate, refrigerated, for 2 hours.
Preheat a grill.
Soak the bamboo skewers in water for 1 hour. Alternate meat, onion, cherry tomatoes, and bay leaves onto skewers. Grill over low flame for 10 to 15 minutes, until done.
Heat pita bread on grill until warm. †Remove skewer from lamb, onion and tomatoes. Serve immediately in a pita, topped with Pita Salad.
Yield: 4 to 8 servings