Gyro

• 1 1/2 pounds lamb shoulder
• 1 pound beef chuck
• 1/4 cup dehydrated onions
• 13 cup water
• 1 tablespoon salt
• 1 teaspoon sugar
• 2 teaspoons oregano
• 2 teaspoons black pepper
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1/2 teaspoon cinnamon
• 2 cloves garlic pressed

1. Grind lamb and beef together, using large hole plate on meat grinder.
2. Regrind using small hole plate.
3. In small bowl reconstitute onions in water.
4. In another small bowl combine next 6 ingredients and mix thoroughly.
5. In large bowl combine meat, onions and spice mix.
6. Add garlic and vegetable oil; mix thoroughly with hands until spices are evenly distributed; refrigerate, covered, several hours.
7. In a small skillet, fry a small amount of the meat mixture in a little butter.
8. Taste for seasoning and adjust, if desired.
9. Blanch bacon by simmering in hot water about 3 minutes.
10. If pork belly is used, blanching is not necessary.
11. Drain on paper towels.
12. Line loaf pan with bacon or pork slices, covering sides and bottom; pack gyros meat into pan, filling to the top of the pan.
13. Cover with remaining slices of bacon or pork.
14. Place filled pan in hot water bath, reaching 3/4 of the way up the loaf pan.
15. Bake at 375F (190C).
16. for 20 to 30 minutes.
17. Reduce heat to 325F (160C) and continue baking 30 minutes longer.
18. Remove pan from oven; remove loaf pan from hot water bath and place on wire rack to cool.

lamb shoulder, beef chuck, onions, water, salt, sugar, oregano, black pepper, cumin, paprika, cinnamon, garlic

Taken from recipeland.com/recipe/v/gyro-42670 (may not work)