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Greek Gyros
Yield: 6 servings

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.


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6 of 14 people found the following review helpful:
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Gyro Galaxy, March 18, 2004 - 04:14 PM
Reviewer: Anonymous from NY, NY USA
The gyros were superb. I edited the recipe a little bit by not addding some ingredients and adding others not listed... But even without these "corrections" I believe the recipe would have been well recieved. Thanks.

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