In a bowl, mix the lamb with the cumin, cinnamon, and 1 teaspoon of salt. Form into 8 small patties and set aside.

In a separate bowl, combine the squash, vinegar, oil, and ½ teaspoon salt. Stir, and let sit to marinate while you cook the lamb.

Preheat a skillet to medium-high heat with a drizzle of oil. When the skillet is very hot, add the lamb patties (do this in two batches if you need to) and let them cook without touching for 3 minutes, then flip. Cook another 3-4 minutes until well browned on both sides.

When the lamb is cooked, drain the squash through a strainer. Assemble the pitas with the lettuce, two lamb patties each, some of the squash, and crumbled feta. Eat immediately. Enjoy!