Prepare all your serving ingredients -slice tomatoes, red onions and cucumbers if using and set aside.

Slice cooked lamb into bite size pieces or strips and toss with 2 tablespoon of olive oil and the spices to coat.

Warm pitas: Heat a small skillet over medium heat and add a touch of olive oil to pan or brush the pitas with a little olive oil, place pita in skillet and allow to warm up and sizzle approx 30 seconds per side - you don’t want it too cook too much just to warm through. A dry skillet works too, but I always use a little olive oil in the pan or on the pitas. Set pitas aside and wrap with clean cloth or foil to keep warm.

Slice cooked lamb into bite size pieces or strips and toss with 2 tablespoon of olive oil and the spices to coat.

Heat remaining olive oil in a large skillet over med-high heat and add the lamb meat slices to hot skillet - do not crowd (feel free to do in two batches if it all doesn’t fit in the pan at once) pan fry until heated through tossing meat so all sides get heated through just a couple of minutes. If you would like crispy edges cook a couple of extra minutes but be careful not to over cook the lamb so its doesn’t dry out.

Remove lamb from heat and squeeze fresh lemon juice over and chopped parsley.

Assemble: top the warm pita with whatever toppings you like. I like to start off with some tzatziki then some veggies followed by the lamb and some fries too, then a sprinkle of feta. Then you are ready to dig in!