Traditional Gyro Meat

1 . Stage

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

2 . Stage

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 . Stage

Preheat the oven to 325 degrees F (165 degrees C).

4 . Stage

Place the meat mixture into a food processor and pulse until finely chopped and the texture feels tacky, about 1 minute. Transfer to a 7x4-inch loaf pan, and pack down to make sure there are no air pockets.

5 . Stage

Line a large roasting pan with a damp kitchen towel. Place the loaf pan in the center of the towel-lined roasting pan, and transfer it into the preheated oven. Carefully pour boiling water into the roasting pan until it comes halfway up the sides of the loaf pan.

6 . Stage

Bake in the preheated oven until gyro meat is no longer pink in the center, about 45 minutes to 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).

7 . Stage

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