Gyro Rice (yellow in color): Cook Time: 15-20 mins
1 1/2 cups Basmati rice
1/4 Cups of Blended onion, garlic and parsley
1/2 Cup chopped cilantro
1/2 tsp Turmeric
1/4 tsp Ground cumin
2 Tsp unsalted butter
2 3/4 – 3 cups of water
1tsp salt and freshly ground black pepper to taste (you can add accordingly)
Method: Turn on your stove to medium heat and place a large pot. when your pot is heated add the Butter.
When the butter starts melting add the Turmeric and stir. Mix in the Rice into the pot until the turmeric is all mixed in.
Add blended onion, garlic & parsley mix.
Stir the rice and all these ingredients, now close the pot and let it sit for 30 seconds.
Open the pot, add your water and stir. Let it cook until the water if fully absorbed into the rice. Leave the pot lid 1/2 open to cook to perfection. Stir Occasionally till fully cooked.
The Lamb Meat (Gyro Meat): Cook Time: 30-35 Mins
2 lbs of lamb cut into slices (as shown in the picture below)
1/4 Cup olive oil
2 Tsp lemon juice
1/2 Tsp coriander
3 Cloves of garlic
1/2 cup blended cilantro, parsley and onions
1 Tsp Ground cumin
1/2 T Dried whole oregano or use 1 Tsp chopped fresh oregano
*parsley simmered in the lamb meat when finish cooking.
Salt and freshly ground black pepper to taste
Method: Wash the Lamb meat with lemon and water. When you’re finish cleaning the lamb, put the meat in a bowl and add all the ingredients listed.
Let the meat sit in the fridge at-least an hour before cooking.
White Sauce: Preparation Time: 10 Mins
1/2 cup of mayo
1 Cup of Ranch dressing
1/4 Cup of white vinegar
1/3 Cup of plain Greek yogurt
1/3 Cup of sour cream
2 Tbsp. of prepared horseradish
1/2 Tsp. Salt
1/2 Tsp. Cracked black pepper
1 Tbsp. Lemon juice
2 Tbsp. of White sugar
3 Tsp. Dry dill weed
1 Tsp of Yellow mustard