Motor City Shawarma Coney

Name: Motor City Shawarma Coney
Ingredients: 1 lb ground beef; 1 small onion, finely grated; 2 cloves garlic, minced; 1 Tbsp lemon juice; 1 Tbsp olive oil; 1½ tsp kosher salt; 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp smoked paprika; ½ tsp allspice; ¼ tsp cinnamon; ½ tsp dried oregano; ½ tsp black pepper; ½ lb ground beef; ¼ cup finely minced onion; 2 Tbsp tomato paste; 1 cup beef broth; 1 Tbsp yellow mustard; 1 tsp Worcestershire sauce; 1 tsp chili powder; ½ tsp paprika; ¼ tsp cayenne, optional; ½ tsp kosher salt; ¼ tsp black pepper; ¼ cup tahini; 2 Tbsp lemon juice; 1 small garlic clove, grated; 2–4 Tbsp cold water; Pinch of salt; 8 all-beef hot dogs

Detroit Coney meets Dearborn shawarma: spiced beef, Coney chili, sharp onion, pickled turnips, and a bright garlic tahini drizzle.

Three hot dogs topped with Coney chili, shawarma beef, pickled onion, herbs, and garlic tahini

YIELD8 hot dogs

PREP25 min

COOK25 min

DIFFICULTYMedium

BILLS VS. LIONS · DETROIT, MI

Motor City roots. Shawarma shop soul.

Detroit’s classic Coney dog meets Dearborn shawarma in one ridiculous bite. Snappy all-beef dogs get piled high with Coney chili, warm shawarma-spiced beef, sharp onion, pickled turnips, and a bright garlic drizzle.

Detroit × Dearborn. Game on.

Ingredients

Shawarma beef

1 lb ground beef
1 small onion, finely grated
2 cloves garlic, minced
1 Tbsp lemon juice
1 Tbsp olive oil
1½ tsp kosher salt
1 tsp ground cumin
1 tsp ground coriander
1 tsp smoked paprika
½ tsp allspice
¼ tsp cinnamon
½ tsp dried oregano
½ tsp black pepper

Coney chili sauce

½ lb ground beef
¼ cup finely minced onion
2 Tbsp tomato paste
1 cup beef broth
1 Tbsp yellow mustard
1 tsp Worcestershire sauce
1 tsp chili powder
½ tsp paprika
¼ tsp cayenne, optional
½ tsp kosher salt
¼ tsp black pepper

Garlic tahini drizzle

¼ cup tahini
2 Tbsp lemon juice
1 small garlic clove, grated
2–4 Tbsp cold water
Pinch of salt

For serving

8 all-beef hot dogs
8 soft hot dog buns
½ cup diced white onion
½ cup chopped parsley
½ cup pickled turnips or pickled red onion
Yellow mustard, optional

The series

Method

Mix the shawarma beef.In a bowl, combine ground beef, grated onion, garlic, lemon juice, olive oil, salt, cumin, coriander, paprika, allspice, cinnamon, oregano, and pepper.
Brown the shawarma beef.Cook in a skillet over medium-high heat, breaking it into small crumbles, until browned and deeply seasoned, 8–10 minutes. Set aside.
Make the Coney chili.In a saucepan or skillet, brown the beef with the minced onion. Stir in tomato paste, broth, mustard, Worcestershire, chili powder, paprika, cayenne, salt, and pepper. Simmer 12–15 minutes until loose but thick.
Whisk the drizzle.Whisk tahini, lemon juice, garlic, and salt with cold water until smooth and spoonable.
Cook the dogs and warm the buns.Grill or griddle the hot dogs until heated through and lightly blistered. Warm or lightly steam the buns.
Build the Coneys.Place each hot dog in a bun. Spoon on Coney chili, then pile on the shawarma beef.
Top and serve.Finish with diced onion, pickled turnips, parsley, garlic tahini drizzle, and optional yellow mustard. Serve hot.

Coney rule: Keep the sauce loose enough to spoon but not runny. Finely chopped toppings make the dogs easier to eat, and pickled turnips bring the bright Dearborn-style bite.

THE TABLE IS OPEN

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Motor City roots. Shawarma shop soul.

Method

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