Gyros (Greek Lamb Sandwiches)


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Get adventurous in the kitchen and in your diet.

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  • 2 lb. lean ground lamb
  • 2 slices homemade bread, toasted and crushed
  • 1 tsp. ground allspice
  • tsp. coriander, crushed
  • 1 clove garlic, crushed
  • 1 onion, grated
  • 1 tsp. fresh savory, chopped
  • Salt and freshly ground pepper, to taste
  • 3 slices bacon
  • 8 Middle Eastern breads, or any substitute bread or roll
  • 2 tomatoes, chopped or sliced thin and seasoned with vinegar and olive oil
  • 1 C. fresh parsley, chopped
  • 1 C. plain yogurt (may strain the yogurt)

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In a large bowl, combine the above ingredients up to and including the salt and pepper, and knead thoroughly. Mixture should be spicy but not too herby, and hold its shape. Break into 5 sections, each the size of a navel orange, then break each section into 6 balls. Knead and flatten slightly to a thickness of about 3/4 inch. Cut the bacon slices into widths equal to the meatballs and place a slice on each one. Continue shaping the 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 (you will need 5 or 6 skewers total, depending on their size). Cover and refrigerate overnight.

To cook, set on a broiler tray or grill and cook over/under moderate heat, turning every 5 minutes. The surface will be crusty and the inside cooked within 25 minutes. To serve, put out the pita, meat, tomatoes, parsley and yogurt in separate dishes. Let guests open the bread or rolls and stuff them with meat and garnish to their taste.

Note: To strain yogurt, put in cheesecloth and put in a colander or hang it over the sink. It will give off a lot of liquid in an hour or even less.

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