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Gyros

 

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2 lb Lean lamb, ground

2 Bread slices;toasted,crushed

1 ts Allspice; pounded (?)

1 ts Coriander; crushed

1 Garlic clove; crushed

1 Onion; grated

1 ts Chopped fresh savory

Salt & freshly ground pepper 3 Slices bacon (?!!)

6 Pita bread pockets

2 Tomatoes; sliced thin

Vinegar & oil to taste 1 c Chopped fresh parsley

1 c Plain yogurt

In a large bowl, combine the ground lamb with the bread, allspice, coriander, garlic, onion, savory, and salt and pepper, and knead thoroughly. The mixture should be spicy, though not too herby, and hold its shape. Break into 5 sections, each as large as a navel orange, then break each section into 6 balls. Knead and flatten slightly to a thickness of about 3/4″. Cut the bacon slices into widths equal to these balls, keeping the slices of bacon between them. Slip a cane skewer through the centers and roll gently with the palms to smooth the edges. (There will be 5 or 6 skewers, depending on their length.) Cover and refrigerate

overnight. When ready to cook, set on a broiler tray or grill and cook under moderate heat, turning every 5 minutes. (The bacon will baste the meat.) The surface will be crusty and the inside cooked within 25 minutes. To serve: Put out the bread, meat, tomatoes seasoned with the vinegar and oil, parsley and yogurt in separate dishes. Guests may open pocket bread and stuff them with meat and seasonings.

 

Gyro (food) - Wikipedia, the free encyclopediaPlate_with_Gyros_Vegetables.jpg19. Lamb Gyros Wrap | Falafel and Kebabnational gyro day | Foodimentary - National Food HolidaysNicks Gyros #1Home PageKronos Food Service Meats: GyroKones, Gyros, Portion Control, KabobsGyro RecipeChicken Gyros | Swiss PaleoThe best gyro in New York is at Christos - NY Daily News

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