Directions
1. In a small bowl, combine garlic, salt, oregano, rosemary, thyme, pepper, paprika and cumin.
2. Place the ground meats into a large bowl and add the herb mixture, bread crumbs, parsley and 1 egg. Mix thoroughly with clean hands and form 2 large meatballs.

3. Flatten each ball slightly as you place them side by side in a 6-quart slow cooker, then squeeze over the juice of the lemon, and a little more salt and pepper if desired, before setting to cook for 3- 4 hours on low.
Serve by slicing the meat carefully and piling into warm pita bread with Greek-style yogurt, tzatziki, tomatoes, lettuce, red onions and cucumber. You could also add a little pepper sauce if you like things hot!
How about a picnic? Simply wrap the sliced gyro and pita bread in foil and take the salad and yogurt in fridge containers. Seriously, great food tastes even better out of doors!