Make the seasoning blend. Add the onion, garlic, and seasonings to a food processor and pulse until the onion and garlic are extremely small.

Add meat. Add the ground lamb and beef to the processor and process until smooth, scraping the sides of the bowl as necessary.

Form the meat. Lay two large pieces of overlapping plastic wrap on a flat work surface. Turn out the contents of the processor bowl into the center of the plastic wrap and form it into a log shape. Roll up the sides of the plastic wrap and press out any excess air. Shape the meat into a log that is about 6 inches wide and 6 inches tall. Refrigerate the meat for at least 2 hours, or overnight.

Preheat. Preheat your smoker to 275 degrees using your favorite hardwood. I prefer pecan or alder for this recipe.

Smoke. Remove the gyro meat from the plastic wrap and slide it onto a vertical rotisserie pan or lay it flat on a grill pan. Place the gyro meat on the smoker, close the lid, and cook for about 4 hours or until the internal temperature of the meat reaches 165 degrees F. Remove from the smoker, tent with foil, and allow the carry-over cooking to bring the meat up to 175 degrees F.

Enjoy. Your meat is ready to slice thinly and serve on pita bread with tomatoes, onions, and tzatziki sauce! I like to remove the loaf from the spit before slicing, so each piece gets a bit of a smoky/crunchy exterior.