Gyro Meat
Ingredients:
| 1 | pound ground beef (not too lean) |
| 1 | pound ground lamb or pork |
| 1 | medium onion |
| 3 | cloves garlic |
| ¾ | cup plain bread crumbs |
| 2 | teaspoons salt |
| 1 | teaspoon cumin |
| 1 | teaspoon ground black pepper |
| 1 | teaspoon rosemary, ground |
| ½ | teaspoon oregano |
| ½ | teaspoon marjoram |
| ½ | teaspoon thyme |
| ¼ | teaspoon cinnamon |
Mince garlic and onion. In a large bowl, combine all ingredients and mix until evenly distributed. In batches, process in a food processor, blender, or stand mixer to a uniform paste. Form mixture into a shallow, rectangular loaf roughly 10×5×1½ inches high. Wrap and chill at least an hour.
Preheat oven to 325° F. Unwrap loaf and place on a foil-lined baking sheet. Bake about 50 minutes until internal temperature reaches between 160° F and 165° F. Allow to cool completely before slicing.
To serve, drizzle some olive oil or butter in a skillet over medium heat. Take very thin slices from the loaf. In small batches, fry the slices briefly, turning to brown very lightly on each size. Do not let the meat get crispy: this makes it too dry.
For gyros, wrap in pita bread with lettuce, tomato wedges, sliced onion, and tzatziki sauce. Or serve over a salad with crumbled feta cheese.