Lamb and Beef Gyro Recipe

1. In the bowl of a food processor process the onion until finely chopped, then add the meat, the fat, and the seasonings. Blend until it becomes a paste. 
2. Roll the meat mixture into a very tight cylinder using plastic wrap. Refrigerate for at least 2 hours to overnight to allow the meat and seasoning flavors to blend. 
3. Preheat your sous vide cooker to 150°F (66°C). While it is heating, transfer your doner meat to a zip-top or vacuum bag. Submerge in the preheated water and gently sous vide for 3 to 4 hours, until the meat is firm. 
   Alternatively, you can preheat your charcoal or gas grill to 225°F (107°C). Prepare for indirect heat and use your favorite smoking wood. Oak, maple, or apple would be ideal. Place the meat onto a tray or into a heat-resistant dish and smoke for 2 to 3 hours. 
4. As with many things, tzatziki is best when you let it sit for a while so that the flavors can combine. Make this first. Roughly peel the ½ cucumber and grate it using the fine-er side of a box grater. Sprinkle the cucumber with salt and drain in a cheesecloth (or double paper towel) lined sieve over a bowl. While the cucumber is draining, measure and prep the other ingredients.
5. Mix the garlic, white vinegar, and olive oil. Squeeze any of the remaining moisture from the cucumber, then combine it with the garlic mixture. Stir in the Greek yogurt and refrigerate until needed. You can also use this time to slice up some tomatoes and white onion, lettuce, and crumble some feta.
6. Once an internal temperature of 150°F (66°C) is reached and the meat is nice and firm, thread onto a spit rod and cook on your rotisserie using high heat until the internal temperature reaches 165°F (74°C) and a beautiful, charred crust has formed. If the meat does not feel firm enough to do this successfully, just grill using direct heat instead, gently flipping the meat as the crust forms. 
7. Place water into a BBQ-safe pan or pot, placing it close to a heat source. Place a rack over top and allow the water to begin steaming. Place pitas or naans over the steam and allow the breads to steam, getting soft and warm. 
8. Carefully slice meat directly off the rotisserie. Slather the flatbread with some tzatziki, then layer meat in the middle, top with onion, lettuce, feta, and tomato. Serve this with a Grenache-based Shiraz or Nero d'Avola wine or a malty brown ale beer. 

Every culture has some sort of meat-on-a-stick recipe, this one may not be supremely traditional, but the food is delicious nonetheless. What sort of kebabs do you like to make? Share your recipes, photos, stories, and ideas with us on our social pages like Facebook and TikTok, using the hashtags #NapoleonEats and #NapoleonGrill.