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Add onion and garlic to a food processor. Pulse the vegetables 5 times making sure most chinks are gone.
Add the ground meats to the processor along with dried parsley, thyme, oregano, black pepper, paprika, cinnamon black pepper and kosher salt. Blitz for 15 seconds.
Add the meat glue and Tripolyphosphate and blitz for another 15 seconds.
Transfer the forcemeat to a plastic wrap-linedconical container like a quart deli container and press it down. Let it set in the fridge overnight.
The next day, spike the meat onto an al pastor-style meat stand and roast in the oven for 30ish minutes at 300F until the internal temperature reads 165F. Remove the gyro from the oven and allow to rest for 15 minutes before slicing.