Gyros

Directions

1. Preheat oven to 325°. Process onion in a food processor until finely chopped, 10-15 seconds. Transfer to a clean kitchen towel; squeeze out as much liquid as possible. Return onion to food processor. Add beef, lamb, garlic, salt, oregano, thyme, rosemary, cumin and pepper. Pulse until mixed, 2-3 times; scrape down side. Process until meat mixture is sticky and paste-like, about 1 minute.
2. Transfer meat mixture into an ungreased 9x5-in. loaf pan. Press and smooth top of mixture with a rubber spatula, packing tightly into pan.
3. Place loaf pan into a larger baking pan; add 1 in. of hot water to larger pan. Bake until a thermometer reads 165°, 60-70 minutes. Remove loaf pan from water bath immediately to a wire rack. Place a second 9x5-in. loaf pan, bottom side down, onto the meat mixture in the pan. Weigh down the top pan with several cans. Cool for 30 minutes.
4. Remove weighted pan; drain grease from loaf. Return loaf to pan. Refrigerate until chilled, about 3 hours or overnight. Remove from pan; cut widthwise into 1/4-in. slices.
5. In a large skillet, heat 1 tablespoon oil over medium-high heat. In batches, cook and stir meat slices until lightly browned, 3-5 minutes, adding more oil as needed. Serve in pitas with toppings as desired.