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LOCATION: Recipes >> Greek >> Gyros 08

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GYROS
(Serves 6 or 7)

2 lb lean ground lamb
2 slices homemade bread, toasted and crushed
1 tsp allspice, pounded (ground)
1 tsp coriander, crushed
1 clove garlic, crushed
1 onion, grated
1 tsp fresh savory, chopped
Salt and freshly ground pepper (to taste)
3 slices bacon
6 to 8 Middle Eastern breads, or any substitute bread or roll
2 tomatoes, chopped or sliced thin and seasoned with vinegar and olive oil
1 cup fresh parsley, chopped
1 cup plain yogurt

In a large bowl, combine the above ingredients up to and including
the salt and pepper, and knead thoroughly. Mixture should be spicy
but not too herby, and hold its shape. Break into 5 sections, each
the size of a navel orange, then break each section into 6 balls.
Knead and flatten slightly to a thickness of about 3/4 inch.

Cut the bacon slices into widths equal to the meatballs and place
a slice on each one. Continue shaping the 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 (you will need 5 or
6 skewers total, depending on their size). Cover and refrigerate
overnight.

To cook, set on a broiler tray or grill and cook over/under moderate
heat, turning every 5 minutes. The surface will be crusty and the
inside cooked within 25 minutes.

To serve, put out the pitta, meat, tomatoes, parsley and yogurt in
separate dishes. Let guests open the bread or rolls and stuff them
with meat and garnishings to their taste.

(To strain yogurt, put in cheesecloth and put in a colander or hang
it over the sink. It will give off a lot of liquid in an hour or
even less.)

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