Prepare Gyro Dogs

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1 pound ground lamb

1 pound ground beef

¼ cup grated yellow onion

4 cloves garlic, crushed

2 tablespoons dry bread crumbs

1 tablespoon minced fresh rosemary

2 teaspoons dried oregano

2 teaspoons kosher salt

1 teaspoon fresh ground black pepper

1 teaspoon ground cumin

1 teaspoon paprika

⅛ teaspoon cayenne pepper

Tiny pinch ground cinnamon

2 tablespoons cold water

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1. Combine all ingredients. Mix thoroughly until sticky.

2. Divide into 8 portions. Form each into a 7-inch log.

3. Refrigerate at least 4 hours, or overnight.

Prepare Glaze

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3 tablespoons honey

1 teaspoon lemon juice

1 tablespoon sriracha hot sauce

1 teaspoon cayenne pepper

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1. Stir together. Set aside.

Prepare Garlic Sauce

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1 cup Greek yogurt

2 cloves garlic, crushed

1 teaspoon lemon juice

⅛ teaspoon salt

1 tablespoon olive oil

2 to 4 tablespoons water

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1. Combine ingredients. Thin with water as needed. Refrigerate.

Cook Gyro Dogs

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8 split top hot dog buns

12 cherry tomatoes, sliced

½ cup diced cucumber

½ cup thinly sliced red onions

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1. Prepare grill for medium-high heat.

2. Grill gyro dogs for 8 minutes, turning every 2 minutes.

3. Brush with glaze, turning and brushing each side for 30 seconds until glaze is gone and meat is cooked through.

Assemble

1. Sauce buns. Place gyro dogs in buns.

2. Add sliced tomatoes between bun and gyro dog. Top with more garlic sauce.

3. Finish with red onions and cucumbers.