LAMB GYROS


2-lbs. lean ground lamb
2 slices white bread, toasted and well crushed
1 tsp. whole allspice, well crushed
1 tsp. whole coriander, well crushed
1 clove garlic, crushed
1 onion, grated or minced
1 tsp. chopped fresh savory
Salt and freshly ground pepper
3 slices bacon
6 pita breads
2 thinly sliced tomatoes
Vinegar and oil to season
1-cup fresh chopped parsley
1 cup plain yogurt


In a large bowl, combine ground lamb with the bread, allspice, coriander, garlic, onion, savory, and salt and pepper, and knead well. The mixture should hold it'’ shape. Break into 5 sections, each about the size of an orange, then divide each section into 6 balls. Knead and flatten each to a thickness about ¾ inch. Cot the bacon slices into squares and threads them on 6 wooden skewer alternately with the meat balls. Smooth the edges with your hand so they will cook evenly. Cover and refrigerate overnight. When ready to cook, broil or grill with moderate heat, turning every 5 minutes. The surface will be crusty and the inside cooked through within 25 minutes. To serve, heat and split the gyros with the bread, tomatoes seasoned with the vinegar and oil, parsley, yogurt in a separate dish

Yield: 6 servings,