Mix the Gyro Meat (photo 1). Place a rack in the upper third of your oven and preheat it to 400 degrees F. Line a large rimmed sheet pan with parchment paper. In a bowl, combine the ground beef, lamb, garlic, oregano, cumin, cinnamon, salt, and black pepper. Mix until the seasonings are evenly distributed, but don’t over-work the meat.
Press It onto the Sheet Pan. Transfer the mixture to the prepared sheet pan. Use your fingers to press and squish it into a thin, even layer extending almost to the edges of the parchment. Keeping the thickness even is important so the meat cooks at the same rate throughout.
Score the Meat (photo 2). With a bench scraper or butter knife, score the meat lengthwise down the center. Then score it crosswise into approximately 1-inch strips. Lightly brush the surface with olive oil. The scoring gives you a guide for slicing the cooked meat and helps reduce some of the shrinkage as it bakes.
Bake. Bake on the upper-third rack for 15 to 20 minutes, until the meat is cooked through and beginning to brown on top.
Drain and Cut into Strips (photo 3). As soon as the meat comes out of the oven, carefully pour off the excess liquid. Run your bench scraper or knife back along the original score marks to re-cut the meat.
Serve. Warm the pitas and add the meat strips and your desired toppings. ENJOY!