MIX lamb, dressing and lemon juice in a large bowl, cover, refrigerate for half an hour or overnight. Thread lamb onto skewers. Preheat a BBQ plate or grill on high, cook lamb skewers for 6 - 8 minutes on medium, turning occasionally, or until lamb is cooked to your liking.

COMBINE yoghurt, mayonnaise, cucumber and mint. Mix to form a dressing. Place pocket breads on a baking tray and warm under the grill for 1 minute each side or until warmed through.

TO SERVE, place 2 pocket breads on a plate, top with a quarter of mixed lettuce, 2 lamb skewers, tomatoes and cucumber dressing. Repeat with remaining ingredients.