Fork and Knife Loose Meat Gyro

I love gyro sandwiches but no matter what I do, I can never keep them together to eat as a sandwich.  I decided to quit fighting and made this loose meat gyro designed to be eaten with a fork and knife.  It's spicy and garlicky from the tzatziki and makes for a great dinner.

Makes about 6 gyros

For the tzatziki sauce:
4 ounces Greek yogurt
4 ounces sour cream
3 Tbl fresh minced dill
2 Tbl fresh mint, sliced thinly
1 cloves grated garlic (do it on a micro plane)
1/2 English cucumber grated on the large holes of a box grater
1/2 tsp salt
1/2 tsp pepper
Combine all the ingredients and refrigerate to let the flavors meld

For the gyro:
1  1/2 pounds ground lamb (or a combination of lamb, pork and beef)
1 medium onion 
2 large cloves garlic
1 tsp black pepper
2 tsp salt
1 Tbl dried oregano
3 Tbl chopped fresh mint
1 Tbl ground cumin
1 1/2 to 2 cups water
Juice of one lemon
Salt and Pepper to season
Pita Breads
 Condiments: Chopped tomato, sliced onions, sliced cukes, olives and/or feta for serving

Place the ground meat in a large mixing bowl and then grate the onion on the large holes of a box grater right into the meat. Grate the garlic in to the meat with a micro plane and then add the salt, pepper, oregano, mint and cumin.  Mix everything together thoroughly and refrigerate for about 45 minutes to an hour.
When you're almost ready to eat, brown the meat mixture in a very large skillet (do this in 2 batches if necessary).  Drain the meat of any excess fat and return to the skillet. Combine the lemon juice with 1 1/2 cups of the water.  With the heat on pour some of the lemon water into the meat mixture and let come to a simmer.  Keep adding the lemon water until all the liquid is pretty much absorbed and the meat has "softened" up.  Add that last 1/2 cup of water if necessary.

Lay out a pita on a dinner plate and spread some of the tzatziki over the top.  Spread some of the meat mixture over that and garnish with whatever condiments you like.  Pass more of the tzatziki at the table.