1. Combine everything together, mix well, and let sit in the fridge for 1-2 hours.
2. Blend in a food processor for 1 minute or through a grinder – medium/fine grind twice.***
3. Form into an oblong shape around a spit, and slow cook over a grill for around 30-45 minutes, cooking far from the coals, and rotating slowly.
4. If no grill is available, maintain oblong shape, place in pan or on a metal kebab stick suspended above the pan for drippings, in an oven, bake for about 45 minutes to 1 hour, at 325°F.
5. It should be a bit dry.
***(When cooked, this will help give it a more traditional gyro / kabob feel on your palate. Otherwise, it will just taste like cooked ground meat.)
CHEF’S NOTE: Traditionally, a gyro / kabob is made with at least 50% ground lamb and the rest beef. The best beef/lamb combination is one of high fat content (with the remixing it binds the meats so the shape is maintained well.) The main flavoring should always be: garlic, onion, marjoram, rosemary, salt and black pepper. Marjoram and Rosemary are similar to Oregano and Thyme in flavor (respectively) and are common ingredients in authentic Greek cooking.