Gyros

Peel cucumber and slice in half lengthwise. Using a spoon, scrape to remove seeds. Finely dice cucumber and place into a tea towel and squeeze to remove any excess liquid.

Add yogurt, cucumber, freshly grated garlic, salt, and mint to a bowl and stir to combine. Cover and refrigerate until ready to use.

Preheat oven to 325° F.

Have your boiling water kettle ready to go.

Place onion into a food processor and pulse a few times, then process until pureed, scraping down sides as needed.

Add grated garlic, ground lamb, ground beef, and spices. Process until meat becomes a paste*, about 1 minute.

Add meat mixture to a 9x13 baking dish, spreading and pressing down until even.

Place baking dish into a larger dish (I used a roasting pan). Fill bottom of roasting pan with boiling water and carefully put in middle of oven.

Bake for 45-50 minutes or until internal meat temperature reaches 160° F.

Remove from oven and let rest for about 10 minutes.

Transfer meat to a cutting board and slice into very thin slices, about 4 inches long. This is easier if you cut the loaf in half first.

At this point, you can serve but I prefer to sear the meat on a flat top grill or cast iron pan to brown the meat for just a minute per side. This gives it more flavor. Just be careful not to cook too long or it will dry out.

Brush a little olive oil on your pitas and place them in the same pan you seared your meat in, flipping to ensure both sides are warmed through.

Assemble gyros by placing Tzatziki sauce, sliced meat and optional toppings into center of pita bread and serve warm.