Gyros

Combine a pound of 80-20 ground beef and a pound of ground lamb with a whole bunch of diced onions, a generous amount of crushed garlic, freshly chopped rosemary and dried oregano.

Season with a whole bunch of salt, freshly ground black pepper, ground cumin, paprika, a very small pinch of cinnamon and a few shakes of cayenne.

Sprinkle in a tablespoon or two of fine dry breadcrumb.

Mix thoroughly with bare hands; over-working is deliberate here, because the cooked loaf should be firm rather than soft and crumbly.

Press the mixture into a lightly oiled baking dish lined with oiled parchment paper.

Roast in the centre of a 350 degree oven about 40 to 45 minutes, until nicely browned, or to an internal temperature between 160 and 165.

Let it cool to room temperature, lift it out onto a plate, cover it in plastic and refrigerate until thoroughly chilled.

Slice the chilled loaf: two cuts lengthwise, then across into about eighth inch thick slices.

Brown the slices in a pan over medium high heat with a little olive oil about two minutes per side, until nicely caramelized. This step is the key, and it stands in for the rotating spit.

Spread Lebanese mountain bread generously with tzatziki, add shredded romaine and quartered cherry tomatoes, lay the meat down and finish with pickled red onion and a sprinkling of Aleppo pepper.