Swicy Gyro Dogs
ID: b962fd1a...
A delicious fusion of gyro and hot dog, featuring seasoned ground beef and lamb shaped into logs, grilled, and finished with a caramelized sweet and spicy glaze.
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🍳 Cooking Flow
Knead the ground meats, grated onion, breadcrumbs, and spices together until fully emulsified. → Form the meat into 7-inch logs, wrap tightly in plastic, and chill for 3-4 hours or overnight. → Whisk the honey glaze ingredients together and mix the garlic yogurt sauce. → Grill the meat logs, basting them generously with the glaze and caramelizing briefly over the coals. → Assemble in buns with garlic sauce, tomatoes, cucumbers, and red onions.
Cooking Steps
Brief Cooking Order
Knead the ground meats, grated onion, breadcrumbs, and spices together until fully emulsified. → Form the meat into 7-inch logs, wrap tightly in plastic, and chill for 3-4 hours or overnight. → Whisk the honey glaze ingredients together and mix the garlic yogurt sauce. → Grill the meat logs, basting them generously with the glaze and caramelizing briefly over the coals. → Assemble in buns with garlic sauce, tomatoes, cucumbers, and red onions.
Introduction
A delicious fusion of gyro and hot dog, featuring seasoned ground beef and lamb shaped into logs, grilled, and finished with a caramelized sweet and spicy glaze.
Step 1
In a large bowl, combine the ground beef and ground lamb.
Step 2
Grate the raw onion directly over the ground meat using a hand grater.
Step 3
Add the crushed garlic, breadcrumbs, minced rosemary, dried oregano, ground cumin, smoked paprika, black pepper, salt, cayenne pepper, cinnamon, and cold water to the bowl.
Step 4
Mix and knead the meat thoroughly with clean hands. Intentionally over-mix the mixture until it becomes unified and emulsified, which ensures a firm hot-dog-like texture.
Step 5
Lay out a sheet of plastic wrap and moisten your hands with water. Take one-eighth of the meat mixture and shape it into a log about 7 inches long.
Ingredients List
Important Notes
Intentionally over-mix the meat mixture to create a cohesive, sausage-like emulsion so the meat doesn't crumble on the grill.
Refrigerating the shaped dogs for at least 3-4 hours is essential to cure the meat with salt, ensuring it firms up properly.
Be careful when grilling with the honey glaze; sugar burns quickly over direct heat, so baste and turn them immediately.
Soaking red onions in equal parts water and red wine vinegar softens their bite, brightens their color, and adds a nice tang.
Because of the paprika, salt, and curing process, the meat may retain a slight pink hue even when fully cooked.
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