Marinade: Combine all of the ingredients in a medium bowl. Trim lamb of
any excess fat or sinew. Add lamb to marinade, toss to coat well and
store covered with plastic wrap in refrigerator several hours or
overnight, turning occasionally. Drain and reserve marinade. Heat oil in
medium pan; add lamb. Cook over medium-high heat 5 minutes each side.
Add the reserved marinade during the last 3 minutes and reduce to 2 tbsp
over high heat. Slice lamb thinly. Place slices of lamb on warmed,
opened out pita bread, top with tomato slices, Tabbouleh and Hummus.
Roll bread to encase filling and serve immediately.
Hint : Onion
powder is available in many supermarkets or where dried herbs and spices
are sold. If unavailable, substitute finely grated fresh onion.