Lamb Gyros
You’ll be a hero for your gyros when you prepare this traditional Greek sandwich. Talk about a recipe that melts in your mouth. This puts those festival and carnival gyros to shame.
Ingredients
- 32 ounce(s) lean ground lamb
- 2 ounce(s) slices white bread, toasted and crushed
- 1 teaspoon(s) whole allspice, well crushed
- 1/50 cup(s) whole coriander, well crushed
- 1 clove garlic, crushed
- 1 onion, grated or minced
- 1 teaspoon(s) chopped fresh savory
- 1 dash(es) freshly ground pepper
- 1 dash(es) salt
- 3 slices bacon
- 6 pita breads
- 2 thinly sliced tomatoes
- 1/2 tablespoon(s) Vinegar and oil to season
- 16 tablespoon(s) chopped fresh parsley
- 1 cup(s) plain yogurt
Instructions
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In a large bowl, combine ground lamb with the bread, allspice, coriander, garlic, onion, savory, and salt and pepper, and knead well.
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The mixture should hold its shape.
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Break into 5 sections, each about the size of an orange, then divide each section into 6 balls.
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Knead and flatten each to a thickness of about 3/4 inch.
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Cut the bacon slices into squares and thread them on 6 wooden skewers alternately with the meatballs.
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Smooth the edges with your hand so they will cook evenly.
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Cover and refrigerate overnight.
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When ready to cook, broil or grill with moderate heat, turning every 5 minutes.
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The surface will be crusty and the inside cooked through within 25 minutes.
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To serve, heat and split the pitas and serve the gyros with the bread, tomatoes seasoned with the vinegar and oil, parsley and yogurt in separate dishes.
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Ready in 50 min.
Nutrition
Calories: 3364.06kcalCarbohydrates: 284.09gProtein: 274.27gFat: 140.64gSaturated Fat: 55.41gCholesterol: 640.71mgSodium: 3514.58mgFiber: 38.79gSugar: 47g
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