Cut the lamb into thin steaks and beat it in a plastic bag to become thin and tender. Cut this steak into small strips and marinate it for 1 night in the chopped onions, garlic and vinegar.
The next day, fry the drained meat with onions and garlic. Take the ready meat out and in the same pan, rub the pitas with the remaining oil (on one side) until hot.
In each pita, in the middle, distribute meat with the caramelized onions and garlic, add slices of tomato, a little chopped cabbage, French fries and pour the sauce on.
Wrap it and put it in a napkin, when ready.