WARNING: Raw lamb! Wash hands immediately after handling. Trim any excess fat from the lamb and slice it into very thin, bite-sized strips, about ¼-inch thick. In a large bowl, combine 2 tablespoons olive oil, lemon juice, 2 minced garlic cloves, oregano, thyme, salt, and pepper. Add the lamb strips, toss well to coat, and refrigerate to marinate.

Grate the cucumber using a box grater. Place the grated cucumber in a clean kitchen towel or paper towels and squeeze out as much excess water as possible – this prevents a watery sauce. In a medium bowl, combine the squeezed cucumber, Greek yogurt, remaining 2 minced garlic cloves, chopped fresh dill, 1 tablespoon olive oil, and a pinch of salt. Stir well and refrigerate to allow flavors to meld.

Wash and dry all fresh vegetables. Slice the tomatoes into thin rounds. Thinly slice the red onion into half-moons. Shred the lettuce or cabbage. Arrange all prepared toppings on a platter so they are ready for assembly. This makes building the gyros much faster and more enjoyable.

CAUTION: Hot oil! Heat a large skillet or griddle over medium-high heat. Add the remaining 1 tablespoon of olive oil. Once shimmering, add the marinated lamb in a single layer, working in batches if necessary to avoid overcrowding. Cook for 3-5 minutes per side, stirring occasionally, until the lamb is browned and cooked through. Transfer to a plate.

Warm the pita bread in the same skillet for about 30 seconds per side until soft and pliable, or microwave briefly. To assemble, spread a generous amount of tzatziki on a warm pita. Pile with cooked lamb, then add your fresh toppings: tomato, red onion, and lettuce. Fold or roll the pita to create your delicious gyro!