In the bowl of a large food processor blend together all ingredients until a paste like consistency is achieved.
Alternate method: place all ingredients in a large bowl and knead by hand to achieve the paste like texture.

Preheat oven to 325°F. Place the mixture into a loaf pan, making sure to press into the sides of the pan. Place the loaf pan into a water bath and bake for 60 to 75 minutes or until the mixture reaches 165-170°F.

Remove from the oven and drain off any fat. Place the loaf pan on a cooling rack and place a brick wrapped in aluminum foil directly on the surface of the meat and allow to sit for 15 to 20 minutes, until the internal temperature reaches 175° F.

Slice thinly and serve on pita bread with tzatziki sauce and any other desired toppings (I like tomato, lettuce, and sometimes feta).

Alternate cooking method, Rotisserie on grill:

Form the meat mixture into a loaf shape and place on top of 2 overlapping pieces of plastic wrap that are at least 18 inches long. Roll the mixture in the plastic wrap tightly, making sure to remove any air pockets. Twist the ends until the surface of the plastic wrap is tight. Store in the refrigerator for at least 2 hours or up to overnight, to allow the mixture to firm up.

Gas grill: Preheat grill to high. Place the meat onto a rotisserie skewer set up for the grill. Place a tray directly under the meat to catch any drippings. Cook on high for 15 minutes. Decrease the heat to medium and continue to cook for another 20 to 30 minutes or until the internal temperature of the meat reaches 165° F. Turn off the heat and allow to continue to spin for another 10 to 15 minutes or until the internal temperature reaches 175°F.

Charcoal grill: Set up grill for indirect grilling. Set up rotisserie skewer over direct heat first. Cook for 15 minutes over direct heat. Move rotisserie to indirect heat to continue cooking for the additional 30-45 minutes (or to 175 as indicated above).