A quick easy and tasty meal!
Thaw the gyro meat a day or two ahead of time.
In a small bit of olive oil, lightly cook the garlic; don't let it brown. Combine all ingredients, taste and adjust as you like.
If you have an immersion blender, don't bother mincing garlic or shredding cucumbers... just lightly cook the garlic whole described above and then puree everything together. You could keep the mint out and chop that and add later if you still want the leaves intact.
Heat a heavy cast iron pan and place gyro meat on it. Turn as needed to ensure even browning and avoiding to burn the edges. Remove when the meat is seared to your liking. You also can brown the Gyro meat by broiling in an oven.
Make a salad or sandwich using your ingredients and dressing.