Marinate the lamb: In a bowl, combine olive oil, lemon juice, garlic, cumin, coriander, smoked paprika, turmeric (if using), chili, salt, and pepper. Toss in the lamb slices until evenly coated. Let it rest for 15–30 minutes if you have time. If not, shuffle to the pan anyway—flavor will still happen.

Preheat your pan: A heavy skillet or cast-iron pan works best. You want it hot but not screaming, so your meat sears instead of steams.

Sear the lamb: Add the marinated lamb in a single layer. Cook 2–3 minutes per side, or until the edges are caramelized and the center is just cooked. Don’t overcook—dry lamb is sad lamb.

Warm the pita: While the lamb rests for a moment, warm the pitas in a dry skillet or in the oven for a minute or two. Soft, pliable pita is your friend here.

Assemble: Open each pita, layer on lamb, then pile on your toppings. A squeeze of lemon over the top never hurts either. Fold or roll and take a big bite like you’re scoring the winning goal.