Gyro recipe

Mmm! Everyones tastes are different. I added the cucumber and ranch because I like the flavors.



2 lb Lean lamb

2  ground Bread slices;toasted,crushed

1 ts Ground Allspice

1 ts Coriander, crushed

1 Garlic clove; crushed

1 Onion, grated

1 ts Chopped fresh savory

Salt & freshly ground pepper

3 or more slices bacon

6 Pita bread pockets

Sliced red onions

2 Tomatoes, sliced thin

Vinegar & oil to taste

 1 c Chopped fresh parsley

1 c Plain yogurt

1/2 small cucumber grated and dried with towel to remove some moisture

Ranch dip/dressing to taste

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  hold its shape.

Break into 5 sections, each about the size of an 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 the meat, 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, or on the bbq turning every 5 minutes. (The bacon will baste the meat.) The surface will be crusty and the inside cooked within 25 minutes.

Grate the cucumber and squeeze it in a clean towel/paper towel to remove some of the juice. Mix the cucumber with the yogurt salt and pepper. I have also used sour cream instead of yogurt.

To serve: Put out the bread, meat, tomatoes seasoned with the vinegar and oil, parsley,red onions and yogurt sauce and ranch dressing in separate dishes.

Let your guests make their own.