Tete'S Fave Gyros Recipe

• 1 onion, cut into chunks, then processed, strained and drained thru paper tower
• 1 pound ground lamb
• 1 pound ground beef
• 1.5 tablespoon garlic, minced
• 1.5 teaspoon cumin, ground
• 1.5 teaspoon oregano, ground
• 1.5 teaspoon rosemary, dried, ground
• 1.5 teaspoon marjoram, ground
• 1.5 teaspoon thyme, ground
• 1.5 teaspoon pepper, ground
• 2 teaspoon sea salt

1. Process the onion in a food processor until finely chopped. Scoop onto the center of a towel, gather up the ends of the towel, and squeeze out all liquid. Return the onion to the food processor and add the meat, spices and process until it is a fine paste, approximately 1 minute. Stop the processor as needed to scrape down sides of bowl. CONSIDER tasting a small patty before the next step. Cover, and refrigerate 1 to 2 hours to allow the flavors to blend. EVEN BETTER>>OVERNIGHT!!
2. Option 1: Oven Roasting: Preheat to 325. Place the mixture into a loaf pan, making sure to press FIRMLY into the sides of the palm, to avoid air pockets. Place the loaf pan into a water bath; bake for 60 to 75 minutes or until the mixture reaches 165 to 170 degrees F. Remove from the oven, drain and save any fat. Place the loaf pan on a cooling rack, place a brick wrapped in aluminum foil directly on the surface of the meat and allow to sit for 15 to 20 minutes, until the internal temperature reaches 175 degrees F.
3. Option 2: ROTISSERIE. The night: Form the meat into loaf shape, place on top of 2 overlapping pieces of plastic wrap that are at least 18 inches long. Roll the mixture in the plastic wrap tightly, making sure to remove any air pockets. Twist the ends of the plastic wrap until the surface of the wrap is tight. Store in the refrigerator overnight, to allow the mixture to firm up. Preheat the grill to high. Place the meat onto the rotisserie skewer, with the spit forks facing inward, but not touching meat. Line a large drip tray with double foil. Cook on high for 15 minutes. Decrease to medium and continue to cook for another 20 to 30 minutes or until the internal temp of the meat reaches 165 degrees F. Turn off the heat and allow to continue to spin for another 10 to 15 minutes or until the internal temperature reaches 175 degrees.

onion, ground lamb, ground beef, garlic, cumin, oregano, rosemary, marjoram, thyme, pepper, salt

Taken from www.epicurious.com/recipes/member/views/tetes-fave-gyros-recipe-5786e98f0103fcdb27360fae (may not work)