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. Guests stuff the bread pockets with meat, tomatoes and seasonings to their taste.
2 pound lean ground lamb
2 slices white bread, toasted and crushed
1 teaspoon whole allspice, well crushed
1 teaspoon whole coriander, well crushed
1 clove garlic, crushed
1 onion, grated or minced
1 teaspoon chopped fresh savory
salt and freshly ground pepper
3 slices bacon
6 Pita breads
2 thinly sliced tomatoes
vinegar & oil to season
1 cup chopped fresh parsley
1 cup plain yogurt
- In a large bowl, combine ground lamb with the bread, allspice, coriander, garlic, onion, savory, and salt and pepper, and knead well. The mixture should hold its shape. Break into 5 sections, each about the size of an orange, then divide each section into 6 balls. Knead and flatten each to a thickness of about 3/4".
- Cut the bacon slices into squares and thread them on 5-6 wooden skewers alternately with the meatballs. Smooth the edges with your hand so they will cook evenly. Cover and refrigerate overnight.
- When ready to cook, broil or grill with moderate heat, turning every 5 minutes. The surface will be crusty and the inside cooked through within 25 minutes.