• 1 1/2 pounds lamb shoulder -- Ground
  • 1 pound beef chuck -- Ground
  • 1/4 cup dehydrated onions
  • 1/3 cup water
  • 1 tablespoon salt
  • 1 teaspoon sugar
  • 2 teaspoons oregano
  • 1 teaspoon coriander
  • 2 teaspoons black pepper -- coarsely ground
  • 1 teaspoon cumin
  • 1 teaspoon allspice
  • 1 teaspoon paprika
  • 1/2 teaspoon cinnamon
  • 2 cloves garlic -- crushed
  • 2 tablespoons butter
  • 8 slices bacon -- blanched
  1. Mix the onions in water to reconstitute. Thoroughly mix the other dry ingredients in another bowl/ combine the meat, onions, butter, garlic, and spice mix together. Mix with your hands until spices are even .Refrigerate covered for several hours.
  2. Fry a small amount of the meat mixture in a little butter. Taste for seasoning and adjust, if desired. Blanch bacon by simmering in hot water about 3 minutes. Drain on paper towels.
  3. Line loaf pan (8 1/2 x 5 x 3") with bacon or pork slices, covering sides and bottom; pack gyros meat into pan, filling to the top of the pan. Cover with remaining slices of bacon or pork. Place filled pan in hot water bath, reaching 3/4 of the way up the loaf pan. Bake at 375^F. for 20-30 minutes. Reduce heat to 325^ and continue baking 30 minutes longer. Remove pan from oven; remove loaf pan from hot water bath and place on wire rack to cool. Cover with aluminum foil and weigh with about 2 lbs weight to compress loaf. Cool to room temperature; refrigerate meat, covered with weight 12 hours or overnight to ripen and increase flavor. Meat will keep for up to 4 days refrigerated. Slice thin and grill lightly. Serve in pita bread with sliced onions, tomatoes and tzatziki sauce. I like to heat my pita bread in the pan with the juices from the grilled gyro. This recipe is every bit as good as those served in Greek restaurants.