Lamb Gyros

Make the Tzatziki

Combine the Greek yogurt, drained cucumber, 2 minced garlic cloves, lemon juice, dill, and 0.5 teaspoon salt in a medium bowl.

Stir the tzatziki until fully combined, then cover and refrigerate until ready to serve.

Make the Lamb Mixture

Add the ground lamb, grated onion, 4 minced garlic cloves, oregano, cumin, paprika, coriander, cinnamon, cayenne, 1.5 teaspoons salt, black pepper, and 1 tablespoon olive oil to a large bowl.

Mix firmly with your hands until all the spices are evenly distributed and the mixture is cohesive, about 2 minutes.

Shape the Meat

Divide the lamb mixture into 4 equal portions and shape each into a flat oval patty about 5 inches long and 3/4-inch thick.

Cook the Lamb

Heat the remaining 1 tablespoon olive oil in a large cast-iron skillet or heavy skillet over medium-high heat until shimmering.

Place the lamb patties in the skillet in a single layer.

Cook undisturbed for 4 to 5 minutes until a deep brown crust forms on the bottom.

Flip each patty and cook for another 4 to 5 minutes until cooked through and the internal temperature reads 160°F.

Transfer the cooked patties to a cutting board and let them rest for 3 minutes.

Slice each patty crosswise into thin strips about 1/2-inch wide.

Warm the Pitas

Place the pitas directly on the skillet over medium heat for 30 to 45 seconds per side until warm and lightly toasted.

Assemble the Gyros

Spread a generous spoonful of tzatziki down the center of each warm pita.

Layer the sliced lamb, shredded romaine, cherry tomatoes, and sliced red onion over the tzatziki.

Scatter chopped parsley over the top and add an extra dollop of tzatziki if desired.

Fold the pita around the fillings and serve immediately with lemon wedges on the side.