MMMMM----- Recipe via Meal-Master (tm) v8.02
       Title: Gyros (Doners, Yeros)
  Categories: Greek
       Yield: 6 servings
       2 lb Lean lamb, ground
       2    Bread slices;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    Slices 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, Avenet
   Books, New York.