Title: Gyros
 Categories: Greek
      Yield: 6 servings
 
      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 & freshly ground pepper
      3 sl 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.
  
  From: "The Food of Greece" by Vilma Liacouras Chantiles, Avenel
  Books, New York.
  
  Typed for you by Karen Mintzias