Gyro Hot Dogs

And now for something completely different…

In my quest to come up with a healthy hot dog, after doing my first one, I absolutely knew what #2 would be. A gyro dog based off my gyro burger, filled with spinach, onions, herbs and this time, ground lamb instead of the ground chicken I use in my gyro burgers.

It really is perfect for this, as it combines the feta cheese and olive oil to make a perfect sausage.

To top it off, quite literally, is a tzatziki sauce with cucumbers and Kalamala olives.

Gyro Dog ingredients:
Olive oil
Onion (we like sweet onion or Videalia) minced.
Bag of fresh baby spinach
oregano
basil
1/4 lb of crumbled feta cheese
1 package of ground lamb (usually this would be chicken)
1 tbs grill seasoning, we like McCormick’s Steak Seasoning

Tzatziki Sauce:
1/3 cucumber, sliced
1/2 cup sour cream or yogurt
Juice of a lemon
Fresh dill

Toppings:
Jarred roasted red bell pepper, diced up
Kalamala olives, sliced

Directions:
Wilt the spinach. As it cools, in a bowl add all the ingredients, then the spinach. Blend well. I use a latex glove. Put this into your sausage press. I used pork casings, one casing is good for 1 lb of filling. I soaked the salted casing for 30 minutes in water and a couple tablespoons of apple cider vinegar.

Extrude the hot dogs (sausages) and twist to sandwich-sized lengths. I air fried these for 15 minutes at 370°, rotated them, and cooked them for 10 more minutes as I did Tzatziki prep.

On a bun, place the gyro dog, then the sauce, and top with the roasted red bell peppers and olives.

The result of this was a stunningly wonderful bite, and sure to be something I replicate. It is a gyro in a hot dog bun.