Perfect Homemade Gyros

In a food processor, pulse the onion until finely chopped. Add the garlic cloves and pulse until minced.

Add the ground lamb, ground beef, and all the spices and salt to the food processor. Process until the mixture is well combined and has a paste-like consistency.

Transfer the meat mixture to a bowl. Shape it into a log or a loaf shape. Wrap tightly in plastic wrap and refrigerate for at least 2 hours, or preferably overnight.

In a medium bowl, combine the Greek yogurt, grated cucumber (squeeze out excess water), minced garlic, lemon juice, chopped dill, and olive oil.

Season with salt and pepper to taste. Stir well to combine. Cover and refrigerate until ready to serve.

In the bowl of a stand mixer, combine the warm water, active dry yeast, and sugar. Let it sit for 5-10 minutes until foamy.

Add the all-purpose flour, salt, and olive oil to the yeast mixture. Using the dough hook attachment, mix on low speed until a shaggy dough forms.

Increase the speed to medium-low and knead for 8-10 minutes, until the dough is smooth and elastic. If the dough is too sticky, add a tablespoon of flour at a time. If too dry, add a teaspoon of water.

Lightly grease a clean bowl. Place the dough in the bowl, turning to coat. Cover with plastic wrap or a damp cloth and let rise in a warm place for 1-1.5 hours, or until doubled in size.

Preheat your grill to medium-high heat. If using a rotisserie, prepare it according to manufacturer instructions.

If using a rotisserie, skewer the meat log onto the spit and cook, rotating, until browned and cooked through, about 1-2 hours depending on size. If grilling, you can form the meat into a loaf and grill it, or slice it thinly and grill the slices. For slices, cook for 3-5 minutes per side until browned and cooked through.

Once cooked, let the gyro meat rest for 10-15 minutes before thinly slicing it against the grain.

Preheat your oven to 450°F (230°C). If you have a pizza stone, place it in the oven to preheat.

Punch down the risen dough and divide it into 8 equal pieces. Roll each piece into a ball, then flatten and roll out into 6-8 inch circles, about 1/8 inch thick.

Carefully place the pita rounds onto the preheated pizza stone or baking sheets. Bake for 3-5 minutes, or until puffed up and lightly golden brown.

Remove the pita from the oven and let them cool slightly. They will deflate as they cool.

Gently warm the pita bread if desired.

Spread a generous amount of tzatziki sauce onto each pita. Top with sliced gyro meat, and any desired toppings like tomato slices, onion slices, or lettuce.

Fold the pita in half and serve immediately.