Traditional Gyros

1 small onion, cut into chunks
500 g ground lamb
500 g ground beef
1 tbsp minced garlic
1 tsp dried oregano
1 tsp ground cumin
1 tsp dried marjoram
1 tsp dried thyme
1 tsp dried rosemary
1 tsp New York Cut pepper
½ tsp SIDS CRAZY SALT
¼ tsp sea salt
boiling water as needed
¾ cup hummus
12 pita bread rounds
1 small head lettuce, shredded
1 large tomato, sliced
1 large red onion, sliced
170 g crumbled feta cheese
1½ cups tzatziki sauce

Place onion in a food processor and blend until finely chopped. Transfer onion to a piece of cheese cloth and squeeze out the liquid. Place onion in a large bowl.
Mix lamb, beef, garlic, oregano, cumin, marjoram, thyme, rosemary, New York Cut pepper, SIDS CRAZY SALT and salt with the onion using your hands until well mixed. Cover bowl with plastic wrap and refrigerate until flavours blend, about 2 hours.
Preheat oven to 165°C.
Place meat mixture in a food processor and pulse until finely chopped and tacky, about 1 minute. Pack meat mixture into a 17.5x100 cm loaf pan, ensuring there are no air pockets. Place loaf pan into a roasting pan and pour enough boiling water around the loaf pan to reach halfway up the sides.
Bake in the oven until no longer pink in the centre, 45-60 minutes. An instant-read thermometer inserted into the centre should read at least 74°C. Pour off any accumulated fat and cool slightly.
Thinly slice the gyro meat mixture.
Spread 1 tablespoon hummus onto each pita bread then top each with gyro meat mixture, lettuce, tomato, red onion, feta cheese, and tzatziki sauce.