For the gyros, cut the meat into 1 cm thick and 4 cm long strips, chop 3 cloves of garlic. Then mix the meat well with paprika, garlic, thyme, oregano, pepper and 2 tablespoons of olive oil. This can be prepared just as well the day before.
Rinse the cucumber, remove the peel, cut in half, scoop out the seeds with a spoon, then roughly grate on a kitchen grater. Lightly season the cucumber graters with salt, briefly draw water and then drain.
Mix curd cheese, yogurt and two pressed garlic cloves with the cucumbers. Season with salt, pepper and a little bit of juice of a lemon, add 1 tbsp olive oil and mix well. Finally, stir in finely chopped dill.
Fry the meat in a hot frying pan with a little bit of olive oil and arrange. Form the raw onion rings over it or perhaps sauté briefly in the meat pan. Serve with tzatziki and bring to the table. The gyros goes well with pita bread and a tomato and cucumber leaf salad.