Cut the meat into small, short strips, mix with the gyros spice in a bowl and let it steep for 1 hour.
While it is peeling the onion, cut it into small cubes. Skin the garlic, finely chop. Wash and core the bell pepper and cut into small, short strips. Coarsely grate the cheese.
Fry the meat well all around in 1 tablespoon of oil in a pan. At the same time, fry the onions and garlic in a separate pan, also in 1 tablespoon of oil, then add the peppers and cook for about 2 minutes. Then add the vegetables to the pan with the meat, season with salt, pepper, deglaze with metaxa, stir in sour cream and ajvar and season with the spicy sugar. If the mass is too pasty for you, you can make it more liquid with a little cream. But that really only happens by a spoonful. Then fill everything in a casserole dish adapted to the amount and sprinkle the cheese thickly over it. If the oven has a grill function, switch it on and gratinate the cheese for 5 - 8 minutes. In the oven without grill function, switch it to top heat and the highest setting and use it to gratinate the cheese. Please keep an eye on the time yourself. It could possibly take a little longer.
Since the dish is a bit powerful, I did not use the typical Greek potatoes, but only served a pita bread with it.