Gyros (Doners, Yeros)

      2 lb Lean lamb, ground                        Salt & freshly ground pepper
      2    Bread slices;toasted,crushed        3    Slices bacon (?!!)
      1 ts Allspice; pounded (?)               6    Pita bread pockets
      1 ts Coriander; crushed                  2    Tomatoes; sliced thin
      1    Garlic clove; crushed                    Vinegar & oil to taste
      1    Onion; grated                       1 c  Chopped fresh parsley
      1 ts Chopped fresh savory                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.