For the tzatziki, coarsely grate half of the Qukes® onto a sheet of paper towel. Squeeze the excess moisture out over the sink. Place the grated Qukes® into a bowl, add the yoghurt, garlic, sugar and mint, season with salt and pepper and mix well. Cover and place in the fridge until you are ready to serve. Slice the remaining Qukes® and set aside.
Combine the oil, paprika and oregano in a medium bowl and season. Remove 2 tablespoons to a small bowl for the dressing. Add lamb to the medium bowl and turn to coat. Cover and refrigerate for 15-30 minutes if time permits.
Heat a large non-stick frypan over high heat. Remove the lamb from the marinade, add to the hot pan and cook for 3-4 minutes each side for medium or until cooked to your liking. Remove to a plate, cover and set aside to rest, for 5 minutes. Wipe the pan clean.
Meanwhile stir the lemon juice into the reserved dressing mixture and set aside.
While the lamb is resting, spray both sides of the the souvlaki breads with olive oil. Cook in a hot frying pan, for 1 minute on each side or until puffed and toasted. Place onto a serving board or plate. Thinly slice the rested lamb.
Top the warmed pita with tzatziki, baby spinach, lamb, Mix-a-Mato® tomatoes and sliced Qukes. Spoon over the dressing, sprinkle with extra dried oregano, season and serve.