In a large metal bowl, combine the meat and seasonings together. I recommend using nitrile gloves to keep your hands clean. If your house is warm, it’s a good idea to put the metal bowl in the freezer for a few minutes before you mix the ingredients, so that they’ll stay cold. 

Mold the meat over your kebab skewers so that the meat is evenly distributed on all sides of the skewers. It's important to make sure the meat is evenly spread so that it cooks evenly. 

Refrigerate your kebabs. Refrigerating the skewers for at least 30 minutes is an important part of setting the meat and making sure it is firmly formed around the skewer.  

Cook on your hot griddle. Bring your griddle to the temperature at medium-high heat. When the griddle is hot, spray with your non-stick cooking oil of choice. I used a bottle of avocado oil spray.  Cook the gyro skewers on your flat-top until all sides and browned and the meat has reached an internal temperature of 160oF. Be careful of the metal skewers as they can become hot, so be sure to wear gloves.

When your gyro skewers reach an internal temperature of 160o take them off the heat and let them rest for at least 5-7 minutes before cutting them. 

Serve on a warm pita with tzatziki.