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