🌭 Swicy gyro dogs
Ingredients
- 450 g ground lamb and 450 g ground beef
- 50 g grated yellow onion
- 4 garlic cloves, crushed
- 2 tbsp dry bread crumbs
- 1 tbsp minced fresh rosemary
- 2 tsp dried oregano
- 2 tsp kosher salt, 1 tsp black pepper
- 1 tsp cumin, 1 tsp paprika
- 1/8 tsp cayenne, a tiny pinch of cinnamon
- 2 tbsp cold water
- 8 split-top hot dog buns
- 12 cherry tomatoes sliced, 100 g diced cucumber, 60 g thinly sliced red onion
- For the glaze: 3 tbsp honey, 1 tsp lemon juice, 1 tbsp sriracha, 1 tsp cayenne
- For the garlic sauce: 250 g Greek yoghurt, 2 crushed garlic cloves, 1 tsp lemon juice, 1/8 tsp salt, 1 tbsp olive oil, 2 to 4 tbsp water
Method
- Put both meats in a large bowl with the grated onion, garlic, breadcrumbs, rosemary, oregano, salt, pepper, cumin, paprika, cayenne, cinnamon and cold water.
- Mix by hand for about 2 min, until the meat turns sticky: that binding is what gives a gyro its firm texture. A food processor gives an even snappier result.
- Divide into 8 equal portions. Set each on cling film and shape, with damp fingers, into a 7-inch log. Roll it up in the film, pressing, and twist the ends.
- Refrigerate at least 4 h, ideally overnight. Without that rest the logs lose their shape on the grill.
- For the glaze, stir the honey, lemon juice, sriracha and cayenne together.
- For the garlic sauce, stir the yoghurt, garlic, lemon, salt and olive oil, then loosen with water to the consistency you want. Chill.
- Prepare a grill for medium-high heat. Grill the logs about 8 min, turning every 2 min, until firm and springy to the touch.
- Brush with glaze, turn, brush the other side, and repeat with 30 seconds between coats until the glaze is used up.
- Spread the inside of the buns with garlic sauce, slide the gyro in, add the tomatoes between bun and meat, then more sauce, red onion and cucumber.
Adapted from Chef John · Food Wishes
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