| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
Greek |
Lamb, Greek |
6 |
Servings |
INGREDIENTS
| 2 |
lb |
Lean ground lamb |
| 2 |
sl |
Homemade bread, toasted and crumbled |
| 1 |
ts |
Allspice, crushed |
| 1 |
ts |
Coriander seed, crushed |
| 1 |
|
Clove garlic, pressed |
| 1 |
|
Onion, grated |
| 1 |
ts |
Fresh savory, chopped |
|
|
Salt, to taste |
|
|
Freshly ground pepper, to taste |
|
|
Bacon slices (optional) |
INSTRUCTIONS
In large bowl, combined all ingredients. Mix well, kneading until mixture
is stiff. Make fingers of meat (about 5-inches longer and not over
2-inches in diameter). Place fingers on skewer spacing about 1-inch apart.
Cook over hot coals for 10 to 15 minutes, turning frequently until cooked
through.
You may wrap the "fingers" on the skewer with sliced bacon. If anyone tries
this, let me know how it works out.
NOTE: I have this frequently in Greece and here in the U.S., but as I have
said, I view it as a "deli" item. Krinos Foods has a "gyros kit" that is
sold in the frozen food section of some supermarkets.
Recipe: C. Tenery Deriman on Prodigy -- ID: KJNX92A
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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