Omni - Rotisserie Gyro


  • 1 medium onion
  • 1 lb ground lamb
  • 1 lb ground beef
  • 2 strips bacon
  • 1 tbsp kosher salt
  • 1 tbsp minced Garlic
  • 1 tbsp minced fresh oregano
  • 1 tsp cumin
  • 1 tsp pepper
  • Warm pita, zatziki sauce, and your choice of toppings
  • Place the grated onion in a clean dishtowel and squeeze to remove as much of the liquid as possible. Discard the liquid.
  • Place the onion and the remaining ingredients in a food processor with at least a 7 cup capacity. Pulse to combine and then let it run for 30 seconds to 1 minute to create a uniform, fine mince. 
  • Form into a uniform cylinder that is 8 inches long. Wrap in plastic wrap, then in a 12 inch x 12 inch sheet of aluminum foil and place in the freezer for 4 hours. 
  • Remove from freezer, then remove and discard the plastic wrap. Insert the Rotisserie Spit as close to the center of the cylinder as possible. Attach the Rotisserie Forks to secure the meat well. Re-wrap the roll in the 12 inch x 12 inch aluminum foil and secure the rotisserie in the cold oven. 
  • Select the ROAST program, choose the CHICKEN setting, adjust to 350­°F for 50 minutes, press START, then press ROTATE.
  • When the program is complete, use a meat thermometer to ensure the internal temperature has reached 160°F.
  • Remove the foil. Select the BROIL program, choose the CHICKEN setting, adjust to 450°F and 10 minutes, press START, then press ROTATE.
  • Watch carefully and stop the program when the exterior is nicely browned and starting to get crispy. Use the Rotisserie Lift to carefully remove the meat to a cutting board and allow to cool slightly. When safe to handle, cut thin slices down the length of the gyro.
  • Serve gyro warm on pita bread with your choice of toppings.
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