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Very few people make their own gyro—it’s like making your own prosciutto or sausage. Homemade gyro makes a statement about how much you care about your food, and we are very proud of the gyro we make at Kefi. The gyro itself is actually a terrine that you might like to serve cold if you are making a charcuterie plate.

• 2 1/4 inch thick slices Spanish or sweet onion
• Extra-virgin olive oil
• Kosher salt and coarsely cracked black pepper
• 1 pound well-marbled, finely ground lamb (from the shoulder)
• 8 ounces finely ground pork
• 1 teaspoon Dijon mustard
• 2 teaspoons minced garlic
• 1 teaspoon ground coriander
• 1 teaspoon espelette pepper or best-quality chile powder
• 2 tablespoons minced fresh herbs, such as dill, parsley, and/or chives
• 1 whole scallion, minced
• 2 large eggs, beaten
• Greek Salad, for serving
• Tzatziki, for serving
• 6 pitas, for serving

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