1 lb. shoulder of pork
1 lg. onion
1 lg. green pepper
1 lg. ripe tomato
Salt and pepper

FOR ACCOMPANIMENT:

4 flat pita bread
2 tbsp. chopped onion
2 tbsp. chopped parsley
1 tsp. cayenne pepper
Slices of ripe tomato and cucumber
2 lemons, cut in half

Light charcoal grill. Cut the meat into cubes of 1 square inch. Cut the onion, pepper and tomato into square pieces. Take kebob skewers and thread alternately all the above ingredients. You should be able to make about 6 kabobs.

Place the kabobs on low heat charcoal or in grill pan and cook for 40 minutes turning frequently to get golden and brown. Ten minutes before removing the kabob from the charcoal, season with salt and pepper. At the same time place the pita bread on the charcoal to get golden. When ready place the kabobs in envelope bread with a mixture of chopped onion, parsley and cayenne pepper. You may also arrange the kabob on a plate and sprinkle with the seasonings. Garnish with slices of tomato and cucumber and serve hot with half a lemon.