Gyros

• 1 medium onion, finely chopped
• 1 lb ground lamb
• 1 lb ground beef
• 1 tbsp finely minced garlic
• 1 tbsp dried marjoram
• 1 tbsp dried ground rosemary
• 2 tsp salt
• 1/2 tsp ground black pepper
• Tzatziki sauce
  • 16 oz plain yogurt
  • 1 medium cucumber, peeled, seeded, and finely chopped
  • Pinch salt
  • 4 cloves garlic, finely minced
  • 1 tbsp olive oil
  • 2 tsp red wine vinegar
  • 5-6 mint leaves, finely minced

1. Process the onion on a food processor for 10-15 seconds and turn out the center of a tea towel. Gather up the ends of the towel and squeeze until almost all of the juice is removed. Discard juice.
2. Return the onion to the food processor and add the lamb, beef, garlic, marjoram, rosemary, salt, and pepper, and process until it is a fine paste, approximately 1 minute. Stop the processor as needed to scrape down sides of the bowl.
3. Preheat oven to 325⁰ F.
4. Place the mixture into a loaf pan, making sure to press into the sides of the pan. Place the loaf pan into a water bath and bake for 60-75 minutes or until the mixture reached 165⁰-170⁰ F. Remove from the oven and drain off any excess fat. Place the loaf pan on a cooling rack and place a foil-wrapped brick directly on the surface of the meat and allow to sit for 15-20 minutes, until the internal temp reaches 175⁰ F. Slice and serve on pita bread with tzatziki sauce, chopped onion, tomatoes, and feta cheese.

Tzatziki Sauce:

1. Place the yogurt in a tea towel, gather up the edges, suspend over a bowl, and drain for 2 hours in the refrigerator
2. Place the chopped cucumber in a tea towel and squeeze to remove the liquid. Discard liquid. In a medium mixing bowl, combine the drained yogurt, cucumber, salt, garlic, olive oil, vinegar, and mint. Serve as a sauce fir gyros. Store in the refrigerator in an airtight container for up to a week.