Gyros with meatloaf on a flatbread

Ingredients:

• 900 g of minced young lamb
• 8 pita breads
• 1 pack of frozen waffle-cut French fries
• 1 pack (300 g) frozen spinach
• 2 tbsp grill seasoning (a couple of handfuls)
• 2.5 tsp ground cumin (portions)
• 1 tbsp chili powder (handful)
• 1 tbsp coriander (handful)
• 1 tsp dried oregano (1/3 handful)
• 2-3 pinches of ground cinnamon
• 1 cup crumbled feta cheese
• 2 tbsp. l. olive oil
• 1 cup natural yogurt
• 1 small clove of garlic, grated
• 1/4 cucumber, peeled and grated, plus 1/2 cucumber, thinly sliced
• Juice of 1 lemon
• 2 ripe tomatoes, thinly sliced
• Hot pepper rings, banana pepper slices for sandwich garnish

Gravy:

• 2 tbsp (30 g) butter
• 2 tablespoons of wheat flour
• 2 tsp Worcestershire sauce
• 2 cups chicken broth
• Salt and ground black pepper

Preparation:

1. Preheat oven to 220°C. Place french fries on a baking sheet.
   
   Place the ground meat in a bowl. Add grill spices, 2 teaspoons cumin, chili powder, coriander, oregano, cinnamon, and crumbled feta cheese. Defrost the spinach in the microwave. Wrap the spinach in a kitchen towel and squeeze it dry, then add it to the meat.
   
   Mix the minced meat and form it into an 8 cm long roll on a baking sheet. Brush with olive oil. Place the French fries and the meatloaf in the oven and bake for 20 minutes. After the baking time has elapsed, slice the lamb into 0.5 cm thick slices.
2. Combine yogurt, grated garlic clove, cucumber, lemon juice, and 1/2 teaspoon cumin. Chop the tomatoes, drain the hot pepper brine, and chop it.
3. In a small saucepan, melt the butter over medium heat. Stir in the flour and cook for 1 minute. Add the Worcestershire sauce and broth. Season the gravy with salt and pepper and simmer for 5 minutes.
4. Soften the pitas over an open flame on a gas burner or under a broiler in the oven.
   
   Spread yogurt on the pitas, top with 2 slices of meatloaf, tomatoes, cucumbers, and hot peppers. Serve 2 pitas per serving with fries and gravy in a separate bowl.