The Ultimate Home Cooks Doner Kebab Authentic Homemade Gyro Meat

Finely grate the onion and squeeze out any excess liquid. Mince the garlic finely and chop the parsley.

In a small bowl, mix together the oregano, rosemary, cumin, coriander, cinnamon, salt, and pepper.

In a large mixing bowl, gently combine the ground beef, ground lamb (if using), prepared aromatics, and the spice mixture. Do not overmix.

Add the ice water and work the mixture gently by hand for about 30 seconds until the spices are evenly distributed and the mixture is slightly tacky.

Form the meat mixture into a tight, uniform log shape (about 8-10 inches long). Wrap tightly in plastic wrap, ensuring no air pockets exist. Chill in the refrigerator for a minimum of 4 hours, preferably overnight, to set the structure.

Preheat the oven to 325°F (165°C). Unwrap the chilled meat log and place it onto a foil-lined baking sheet. Wrap the loaf loosely in foil, leaving the top slightly peaked for ventilation.

Bake for approximately 1 hour 15 minutes. The internal temperature in the center must reach 160°F (71°C).

Remove from the oven, discard the foil, and let the meat rest for 15 minutes. Re-wrap tightly in fresh plastic wrap and refrigerate until completely cold (at least 2 hours or overnight) to ensure it firms up for slicing.

Once thoroughly chilled and firm, slice the loaf very thinly (about 1/8 inch thick). Heat a large skillet or griddle over medium-high heat with a small amount of oil.

Sear the thin slices in batches until nicely browned and slightly crispy on the edges. Serve immediately on warm pita bread.