Greek Gyros

Pulse until very finely diced

Transfer into a fine kitchen towel or cheesecloth and strain excess liquid from the diced onion

Transfer the strained onion into a medium bowl and add the remaining ingredients

Mix until everything is fully combined

Cover the bowl with plastic wrap and refrigerate for 60 minutes

Pulse the meat mixture into a thick paste like texture in a food processor (1/3 of the batch at a time) and layer the meat into a 9"x5" loaf pan

Preheat your oven to 325 degrees 

Bring a pot of water to a rolling boil

Place a large kitchen towel into a 9"x13" cake pan and place the filled loaf pan over the towel in the center of the cake pan

Add enough boiling water into the cake pan to come 1/2 the way up the sides of the loaf pan

Very carefully transfer the pans into a preheat oven on a middle rack

Bake at 325 degrees for 50-60 minutes

The meat is done when the internal temperature reaches 165 degrees

Carefully remove the pans from the oven and remove the loaf pan from the cake pan

Pour any liquid fat from the loaf pan and place the pan onto a wooden cutting board

Place a foil covered brick over the meat and allow it to cool and compact for 20 minutes

Transfer the meat out of loaf pan and wrap it tightly in plastic wrap and tin foil

Refrigerate the wrapped meat for 2-24 hours

Unwrap the meat and cut 1/4 inch slices

Grill on a flat griddle or large skillet over medium high heat until both sides are browned and crispy

Assemble your gyros by placing slices of meat on a piece of flatbread and topping with tzatziki, onions and tomatoes