Gyro Meatballs

Source: Recipe Cottage

2 lb lean ground lamb
2 slices homemade bread, toasted and crushed
1 tsp allspice, pounded (ground)
1 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
6 to 8 Middle Eastern breads, or any substitute bread or roll
2 tomatoes, chopped or sliced thin and seasoned with vinegar and olive oil
1 cup fresh parsley, chopped
1 cup plain yogurt

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 garnishing to their taste.

(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.)