• Place onions and garlic into a blender or a large food processor and pulse until finely chopped.
• Add the rest of the ingredients and puree until you have a paste.
• Spray the inside of the deli meat press with avocado oil spray and place the mixture into the press. Press down firmly. 
• Bring a large pot of water to a boil. Place the meat press into the water and boil on a low simmer for 1 hour or until the internal temperature reaches 165 degrees F.
• Place the unopened container in the fridge for 10 hours or overnight. Remove and slice. Enjoy as a sandwich with my protein sparing bread recipe or dehydrate in an oven or dehydrator for 6 hours on lowest temperature (155 degrees F) to make protein chips! 

PSMF PITA BREAD

• Place all the ingredients into a blender and purée until smooth.
• Heat a large 12 inch non-stick scan pan to medium heat. Lightly spray with avocado oil spray and dab it with a paper towel. Pour 1/4 cup of batter onto the pan and tilt the pan to spread the batter all over the pan in and so it is a very thin crepe. Once the batter has set and is almost cooked through, gently flip the crepe (I used my fingers but be careful to not burn yourself). Cook another 30-60 seconds. Make sure the crepes do not brown at all.
• Remove from pan and repeat with remaining batter.
• Serve gyro meat in the PSMF pita bread (PSMF crepes). Add optional toppings if desired.