Chop onion finely and squeeze out liquid with cheesecloth. Discard liquid

Combine with all remaining Gyro Meat ingedients and run through food grinder at least twice, maybe 3 times. Gather up mixture and throw down hard on counter several times to force out air pockets.

Form into a thick log and place on double layer of plastic wrap that are at least 18 inches long. Roll tightly, removing any air pockets. Twist ends of the plastic wrap until the surface of the wrap is tight. Store in freezer at least 1 1/2 hour. Or, refrigerate overnight, to allow the mixture to firm up.

Place log on rotisserie skewers. Put foil or catch tray below.

Cook to internal temperature of 150

Note: John thought it should be spicier so I upped most by half again as much.