Meat

Ingredients:
* 4 tablespoons olive oil
* 2 tablespoons white wine vinegar
* 2 tablespoons lemon juice
* 1 garlic clove, crushed
* 1 small onion, finely chopped
* 1,25 kg (2 1/2 lb) boneless fillet of lamb, cut into 2.5 cm (1 inch) cubes
* 2 onions, divided into leaves and cut into 2.5 cm (1 inch) squares
* salt and pepper

To garnish:
* lemon wedges
* 8 bay leaves
* parsley sprigs

Ingredients:
* 750 g (1 1/2 lb) minced lean lamb
* finely grated rind of 1 orange
* 1 large garlic clove, crushed
* 1 teaspoon mixed spice
* 1 small red pepper, cored, deseeded and finely chopped
* 25 g (1 oz) raisins, chopped
* 2 egg yolks
* salt and pepper

Marinade:
* 5 tablespoons orange juice
* 6 tablespoons olive oil
* 3 tablespoons red wine

Apricot sauce:
* 2 tablespoons olive oil
* 1 small onion, finely chopped
* 500 g (1 lb) fresh or drained canned apricots, chopped
* 1 tablespoon chopped mint
* 150 ml (1/4 pint) dry white wine
* 2 teaspoons clear honey

Ingredients:
* 1 kg (2 lb) lean lamb, cut into 4 cm (1 1/2 inch) cubes
* 6 tablespoons olive oil
* 4 tablespoons lemon juice
* 2 large garlic cloves, crushed
* 1 tablespoon chopped oregano
* 1 tablespoon chopped thyme
* 1 tablespoon chopped marjoram
* salt and pepper

To serve:
* 125 g (4 oz) feta cheese, crumbled
* 4 bay leaves, crumbled (optional)
* pitta bread