Traditional Gyro Meat

Instructions

1. 1

   Pulse onion in a food processor until finely chopped, about 5 one-second pulses. Scoop onions onto the center of a towel, gather up the towel ends, and squeeze to remove liquid.

2. 2

   Combine onions, lamb, beef, garlic, oregano, cumin, marjoram, rosemary, thyme, pepper, and salt in a large bowl. Mix with your hands until well combined. Cover and refrigerate 1 to 2 hours to allow the flavors to blend.

3. 3

   Preheat the oven to 325°F. Evenly coat a 9x5-inch loaf pan with cooking spray.

4. 4

   Working in 2 batches if necessary, place meat mixture into a food processor and pulse until finely chopped and the texture feels tacky, about 1 minute.

5. 5

   Transfer mixture into prepared loaf pan and pack down to make sure there are no air pockets. Line a medium roasting pan with a damp kitchen towel. Place the loaf pan in the center of the towel-lined roasting pan.

6. 6

   Carefully pour boiling water into the roasting pan until it comes halfway up the sides of the loaf pan.

7. 7

   Bake until gyro meat is no longer pink in the center, about 1 hour to 1 hour 25 minutes. An instant-read thermometer inserted into the center should read at least 160°F.

8. 8

   Pour off any accumulated fat and allow to cool slightly before slicing thinly and serving.