• Combine the seasoning mix spices in a small bowl and mix to combine.
• Using a food processor, finely chop the garlic, then add the white onion and 1 teaspoon of the salt and process until very finely chopped.
• Place the onion mixture in a strainer or colander over a bowl and allow the liquid to drain. Squeeze out any additional liquid.
• In a large bowl, mix the beef, lamb, and onion mixture with the spices until well combined.
• Knead the meat mixture on a counter top, and throw the meat forcibly on the counter to several times to remove all air and make a dense meat loaf. Wrap the meat in plastic wrap and refrigerate for at least 4 hours, or overnight.

Smoking the Gyro Meat

• Remove the gyro meat from the refrigerator and unwrap from the plastic wrap. Place the meat on a vertical spit, trompo, or in a metal pan.
• Preheat you grill or smoker to 275 degrees and set up for indirect heat. Cook the gyro meat until it reaches an internal temperature of 165 degrees, then remove from the smoker. This typically takes about 2-3 hours, but cook times may vary.
• Cover the smoked gyro meat with foil and rest for 10 minutes, then slice.
• Serve the slices of smoked gyro in a pita with lettuce, tomato, Tzatziki sauce, sliced red onion and any other desired toppings.