Swicy gyro dogs with hot honey and garlic sauce

Combine the ground beef and ground lamb; grate in about a quarter cup of raw onion (or mince it).

Add crushed garlic, bread crumbs, minced rosemary, dried oregano, cumin, smoked paprika, black pepper, salt, cayenne and a touch of cinnamon, then a couple tablespoons of cold water.

Mix by hand, intentionally over-mixing until very thoroughly combined, so the meat has a firm bite and is not crumbly.

On plastic wrap with damp hands, weigh out one eighth of the mixture and form a log about seven inches long, rolled smooth with the ends twisted; repeat with the other seven portions. Seven inches allows for about an inch of shrinkage to fit six-inch buns.

Refrigerate on a pan overnight, or at least three or four hours, to let the meat cure and the seasonings work in.

Hot honey: mix honey, about a teaspoon of lemon juice, a big squeeze of hot sauce and a big spoon of cayenne.

Garlic sauce: mix Greek yogurt, crushed garlic, a touch of lemon juice, a pinch of salt and a drizzle of olive oil, then add water to the desired texture.

Grill, preferably over charcoal, turning every two minutes for about eight minutes total.

Brush generously with the hot honey and turn so the honey faces the coals and caramelizes a little; brush the other side and flip back, repeating until the honey is gone or the dogs are cooked through. Watch it, as a sweet glaze burns quickly.

Spread or squeeze garlic sauce inside split-top buns, nestle in a dog, add cherry tomatoes along the top edge, more garlic sauce, thinly sliced red onion and finely diced cucumber.