Espresso and Lime

1 Place 1 chopped yellow onion into a food processor 
2 Pulse until very finely diced
3 Transfer into a fine kitchen towel or cheesecloth and strain excess liquid from the diced onion
4 Transfer the strained onion into a medium bowl and add the remaining ingredients
5 Mix until everything is fully combined
6 Cover the bowl with plastic wrap and refrigerate for 60 minutes
7 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
8 Preheat your oven to 325 degrees 
9 Bring a pot of water to a rolling boil
10 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
11 Add enough boiling water into the cake pan to come 1/2 the way up the sides of the loaf pan
12 Very carefully transfer the pans into a preheat oven on a middle rack
13 Bake at 325 degrees for 50-60 minutes
14 The meat is done when the internal temperature reaches 165 degrees
15 Carefully remove the pans from the oven and remove the loaf pan from the cake pan
16 Pour any liquid fat from the loaf pan and place the pan onto a wooden cutting board
17 Place a foil covered brick over the meat and allow it to cool and compact for 20 minutes
18 Transfer the meat out of loaf pan and wrap it tightly in plastic wrap and tin foil
19 Refrigerate the wrapped meat for 2-24 hours
20 Unwrap the meat and cut 1/4 inch slices
21 Grill on a flat griddle or large skillet over medium high heat until both sides are browned and crispy
22 Assemble your gyros by placing slices of meat on a piece of flatbread and topping with tzatziki, onions and tomatoes