In a large bowl, mix together all the ingredients but the last three.
Season and chill meat in refrigerator for 15 minutes.
Preheat barbecue on High.
On 8 skewers, fashion meat to form a football shape around each skewer.
Place keftas on hot barbecue grill and reduce heat to Medium. Cook 6 to 8 minutes or until fully done, turning from time to time.
Meanwhile, pour 375 mL of Canton broth and cornstarch in a small barbecue-safe pot and bring to a boil.
Once keftas are done, baste with thickened sauce and place in pita breads.
Top with thinly-sliced cucumber, a little plain yoghurt and minced lettuce.
