Homemade Chicago-Style Gyro Recipe

Directions

• Pulse the onion in a food processor until finely chopped, about 5 (1-second) pulses. Transfer the chopped onions to the center of a towel, gather the towel ends, and squeeze to remove the liquid.
• In a large bowl, combine the onions, lamb, beef, garlic, oregano, cumin, marjoram, rosemary, thyme, pepper, and salt. Mix with your hands until well combined. Cover and refrigerate for 1 to 2 hours to allow the flavors to blend.
• Preheat the oven to 325 degrees F (165 degrees C). Evenly coat a 9x5-inch loaf pan with cooking spray.
• Working in 2 batches if necessary, place the meat mixture into a food processor and pulse until finely chopped and the texture feels tacky, about 1 minute.
• Transfer the mixture into the prepared loaf pan, and pack it down to ensure 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, 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.
• Bake in the preheated oven until the 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 degrees F (70 degrees C).
• Pour off any accumulated fat, and allow the meat to cool slightly before slicing thinly and serving.