Gyros

Servings: 6
Ingredients:

2 lb Lean lamb, ground
2 sl Bread; toasted, crushed
1 ts Allspice; pounded
1 ts Coriander; crushed
1    Garlic clove; crushed
1    Onion; grated
1 ts Chopped fresh savory
Salt and freshly ground pepper
3 sl Bacon
6    Pita bread pockets
2    Tomatoes; sliced thin
Vinegar and 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.

From: ‘The Food of Greece’ by Vilma Liacouras Chantiles, Avenel Books, New
York.

Typed for you by Karen Mintzias

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