Gyros with Greek Lamb (may substitute chicken, or beef)

Ingredients

I use my left over precooked Lamb ( shredded or in julianne strips) ...
1/4 cup extra virgin olive oil, plus more for brushing
1/4 cup lemon juice
3 Tbsp plain Greek yogurt
1 Tbsp red wine vinegar
1/3 cup chopped red onion
2 cloves garlic
1 1/2 tsp dried oregano
1 tsp dried thyme
1/2 tsp coriander
Salt and freshly ground black pepper, to taste
For serving
6 - 8 Greek Pita Flatbread, homemade or store-bought

RECIPE Tzatziki sauce; homemade or store-bought (recipe follows)
Diced Roma tomatoes, peeled and diced cucumbers, chopped Romaine lettuce, diced red onions, feta cheese, cilantro and Kalamata olives (olives optional)

RECIPE Greek meat marinade
In a mixing bowl, whisk together olive oil, lemon juice, Greek yogurt, red wine vinegar, chopped red onion, garlic, oregano, thyme, coriander and season with salt and freshly ground black pepper to taste. Place MEAT in a gallon ziploc bag, pour marinade over MEAT, seal bag while pressing out excess air and transfer to refrigerator to marinate 1 hour. wears with sleeves cater for homecoming party

Remove meat from marinade and reheat on the grill until warmed.

NOTE: This can also be done with raw meat , marinade for for 3-4 hours in refrigerator and then grill until completely done.

To assemble gyros:
Layer meat in a row along center of pita, top with lettuce, tomatoes, cucumbers, Kalamata olives, red onion, feta, cilantro and tzatziki sauce. Wrap and serve.