Better Than Takeout Homemade Gyros

Place the onion in a food processor and process until finely chopped. Pour it out onto a towel and wring out all of the liquid that you can.

Place the drained onion, along with all the other ingredients, into the food processor. Process until it forms a paste, about 1 minute.

To grill: Remove the meat mixture from the food processor onto a long piece of plastic wrap (use two pieces side by side, overlapping slightly). Shape into a log, then wrap as tightly as possible with the plastic wrap, twisting the ends to help tighten it. Place it in the refrigerator for at least two hours, or overnight, to let all the flavours combine.

Preheat your grill to high heat.

Place the (unwrapped) chilled log of meat onto your spit, then put it onto your rotisserie. Put a foil pan underneath to catch any drippings.

Cook on high for 15 minutes to sear the outside, then reduce the heat to medium and continue cooking until the center of the meat reaches 165℉, about 25 minutes. Turn off the heat, but continue to let it spin until the center reaches 175℉, about another 15 minutes. This spin with the heat off counts as your resting time, so when it’s done, remove it from the heat, slice the meat and enjoy.

To bake in the oven: Remove the meat mixture from the food processor and put it into a large loaf pan (or two smaller ones, just adjust cooking time as needed). Cover the top with plastic wrap, and place in the fridge for at least two hours, or overnight.

Preheat your oven to 325℉ with a rack in the middle position.

Place the loaf pan onto a folded kitchen towel in a large roasting pan (the towel will stop it from moving in the water bath). Place the roasting pan into the oven, then add boiling water until it reaches half way up the loaf pan.

Bake until the meat reaches 165℉, about 50 minutes. Remove it from the oven. Pour off any accumulated fat, and let it rest an additional 15 minutes, until the temperature reaches 175℉.

Slice thinly and serve.