• 1 large onion, shredded
• 2 pounds ground lamb
• 1 tablespoon garlic, finely minced (about 2-3 cloves)
• 1 tablespoon dried marjoram
• 1 tablespoon dried rosemary
• 2 teaspoons kosher salt

• 1/2 teaspoon freshly ground black pepper
• Tzatziki sauce (below)
• Mediterranean pitas (no pocket)
• 1 medium onion, sliced
• 2 tomatoes, seeded and chopped
• feta cheese

Use a food processor to grind the shredded opinion about 15 seconds. Turn out onto a clean dish towel (that you would not mind having to throw away). Tie the ends together so that you can squeeze out most of the juice. (The onion smell may not leave the towel even after washing.)

Return the onion to the processor along with the ground lamb, garlic, marjoram, rosemary and salt and pepper. Process until it forms a fine paste. The time will depend on the strength of your processor. You may find you need to split the ingredients and do this in two batches. You must end up with a fine paste.

Form the mixture into a loaf shape and place on 2 overlapping pieces of plastic wrap that are at least 18 inches long. Tightly roll the mixture up in the plastic, removing any air pockets. Once very tightly rolled, twist each end of the plastic wrap until the surface of the log is smooth. Refrigerate for 1 to 2 days.

Using your rotisserie, either on a grill or an indoor model, cook on high for 15 minutes. Lower heat to medium and cook another 20 to 30 minutes or until internal temperature reaches 165°. Turn off the heat and allow to continue to spin for another 10 minutes or until the internal temperature reached 175°.

Serve on Mediterranean pita with tzatziki, sliced onion, tomatoes and feta cheese.

Tzatziki Sauce

• 2 cups plain yogurt*

• 1 large cucumber, peeled, seeded and minced
• 2 coves garlic, minced

• 1 tablespoon white vinegar
• 2 tablespoons extra virgin olive oil

*If using plain Greek yogurt, straining may take less time or not be required at all.