* 1 Lamb tenderloin fillet
* 3 whole tomatoes
* 1 red bell pepper, de-seeded and cut into ½ chunks
* 1 green bell pepper, de-seeded and cut into ½ chunks
* 1 yellow bell pepper, de-seeded and cut into ½ chunks
* 3 small red onions, cut into quarters
* 1 lime, cut into 6 pieces
* Garlic olive oil
* 4 Pitta breads
* for the marinade
* * 1 teaspoon ground coriander
* * 1 teaspoon ground cumin seeds
* * 1 teaspoon ground black cumin seeds (optional)
* * 2 teaspoons Harissa paste, Chili sauce would do as a substitute
* * Squeeze lemon juice

===Method===
* Mix the marinade mixture together in a bowl
* Cut the lamb into 1/2" pieces, coat with mixture and marinate for at least one hour. I always leave meat marinades much longer. This one probably had 4 hours and was fine.
* In another bowl add all of the vegetables and a couple of glugs of Garlic olive oil and coat evenly. I left the tomatoes whole so they would not break up during cooking
* Lay all of the vegetables and the meat out on a hot griddle plate barbecue for 25 minutes, turning regularly
* Just before you are ready to serve, warm the pitta breads on the griddle
* Quarter the tomatoes, discard the limes and serve in the warm pitta bread with spoonfuls of sour cream

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