I've been making these lamb gyros for years, ever since I discovered you can create that authentic Mediterranean flavor right at home without a vertical rotisserie. The key is getting the spice blend just right and letting the lamb marinate long enough to absorb all those wonderful flavors. Traditional gyros use a mix of lamb and beef cooked on a rotating spit, but this stovetop version delivers the same aromatic punch. I use ground lamb seasoned with oregano, garlic, cumin, and a touch of cinnamon. The cinnamon might sound odd, but it's what gives Greek lamb that distinctive warmth. After forming the meat into patties, I cook them in a hot skillet until they're nicely browned and just cooked through. The tzatziki is where things get tricky from a kosher perspective. Traditional tzatziki contains yogurt, which means this becomes a dairy meal. I serve these gyros with dairy tzatziki alongside roasted vegetables or a big Greek salad. Some families prefer to make a pareve version using cashew or coconut yogurt, which works surprisingly well. The cucumber still needs to be salted and drained properly, regardless of which yogurt you choose. These gyros are perfect for casual dinners or when you're entertaining. I like to set up a little gyro bar with warm pita, the tzatziki, sliced tomatoes, red onion, and lettuce. Everyone can build their own, which makes it fun and interactive. The lamb patties reheat well too, so you can make extra for leftovers.