Greek Gyro Meat

In a large bowl mix all of the ingredients together in a bowl using your hands or a spatula to ensure everything is combined.

Use a vertical spit (meant for oven use) OR use an onion half as a base and position two-four skewers vertically into the onion like a spit on a sheet pan lined with foil. 

You're going to form the meat mixture around the vertical spit, sort of creating a stand-up ‘meatloaf’ - here's how:
Start by adding meat to the base of the spit, about 2 inches in height and 4 inches wide, forming the meat around the spit in a circular shape. Use a long piece of tin foil, folded in half lengthwise and wrap around to create a tall collar. Use oven safe clips to hold in place or fold over around the top to hold in place. Fill the collar with the rest of the meat mixture, a handful at a time, putting the handful through the spit each time. Gently press down after each addition. Once the collar is filled, use one more long piece of tin foil, folded over twice lengthwise, wrapping it around the base of the collar - it will touch the base of the pan.  

Bake for 45 minutes and then remove the foil collars. Baste the meat with the pan juices and then bake for 30-45 more minutes or until the internal temperature of the meat reaches 160°F, baste the meat with any pan juices  again during the second half of cooking. Let cool for 30 minutes before slicing / carving off slices. Serve with pita, tzatziki or use to top our Gyro fries recipe.