Gyros (Doners, Yeros)

Recipe Ingredients

1 lb	454g / 16oz	Lamb, ground
2		Bread slices - toasted, crushed
1 teaspoon	5ml	Allspice - ground
1 teaspoon	5ml	Coriander - crushed
1		Garlic clove - crushed
1		Onion - grated
1 teaspoon	5ml	Chopped fresh savory
		Salt and freshly ground pepper
3		Bacon
6		Pita bread pockets
2		Tomatoes - sliced thin
		Vinegar and oil to taste
1 cup	146g / 5.1oz	Chopped fresh parsley
1 cup	237ml	Plain yogurt

Recipe Instructions

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, grill over 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, Avenet Books, New York.

By [email protected] (Norm Corley) on Dec 28, 1997.

Source:
"The Food of Greece" by Vilma Liacouras Chantiles

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