Note to self: The other day I was looking through my snaps and came across a bunch of people eating Halal Guys. It made me crave it sooo much! Their white sauce is a must and I usually get an extra packet to just drench the entire thing in it. This past year they opened up a location in my hometown in Florida and everyone was super stoked. I remember for the first few weeks the line being out the door because of the anticipation.
Now I think overall while yeah it’s good this isn’t a direct copycat per se. I tried finding a bunch of different recipes and combined the best part of each to make one solid recipe. I think the most noticeable difference it the actual gyro. Tbh the meat sort of reminds me of kabobs. This would actually be a good recipe to them, the flavor is on point and very similar to Pakistani seikh kabobs, and there’s a softness to it. You can totally just shape them on skewers and bake in the oven or sauté on a pan.
The other thing was the white sauce. I think there was too much dill? or ranch? I feel like ranch already has dill and adding more overpowered it a bit. It was still good, don’t get me wrong, totally went with the flavors of the gyro and added that moisture but it wasn’t a true copycat you know?
The rice though was on point I think, simple, easy, and good. Overall I would definitely give it a shot if you don’t have a halal guys near you, I think if I would make it again I would make it into kebabs and put it over the rice with the white sauce. Or even use the gyro meat to make a paratha roll or stuff it inside a naan! Noms!
Gyro Spice Blend
- 1 tbsp coriander
- ½ tbsp garlic powder
- 2 tsp oregano
- 1 tbsp basil (or parsley)
- 2 tsp thyme
- 2 tbsp chili powder
- 1 tsp cinnamon
- ½ tbsp paprika
- ½ lb ground beef
- ½ lb ground lamb
- ½ of an onion roughly chopped
- 2 tsp minced garlic
- All of the gyro spice blend from above
- ½ cup of breadcrumbs
- ½ cup of mayo
- 1 Tbsp of prepared horseradish
- ¼ tsp salt
- ¼ tsp cracked black pepper
- ½ Tbsp lemon juice
- ⅛ cup of white vinegar
- ½ cup of ranch dressing
- Half of a ⅓ cup of plain Greek yogurt
- 1 Tbsp white sugar
- 1½ tsp dry dill weed
- 2 tbsp unsalted butter
- ½ tsp turmeric
- ¼ tsp ground cumin
- 1½ cups long-grain or Basmati rice
- 2½ cups chicken broth
- Kosher salt and black pepper
Gyro Spice Blend:
- In a small bowl add 1 tbsp ground coriander, ½ tbsp Garlic powder, 2 tsp dried Oregano, 1 tbsp Basil, 2 tsp Thyme, 2 tbsp Chili powder, 1 tsp Cinnamon, and ½ tbsp Paprika. Mix well and set aside.
- Combine 1 lb ground beef and 1 lb ground lamb with ½ tsp of kosher salt, ½ teaspoon of ground black pepper and all of the gyro spice blend.
- Using your hands (feel free to wear latex gloves) mix the meat and the spices together
- Form it into a tight ball, cover, and refrigerate for at least 1 hour.
- After at least an hour and you are ready to start making the gyro, pre-heat the oven to 300 – 325 degrees F.
- Roughly chop half of an onion and place in a food processor with 2 tsp minced garlic. Blend until the onions are thoroughly pureed.
- Add in the cold ground beef (do not let it get to room temperature)
- Blend everything together very well. You will need to scrape down the sides of the food processor using a rubber spatula and blend the meat again. You want the meat to end up looking like a thick paste without any visible unblended pieces.
- Form into a flat loaf – I like to put the meat onto a piece of wax paper, and flattening it into a 3″ high slab rectangle. I cover it with another piece of wax and use a rolling pin to flatten it out. (You can also use your hands)
- Make sure it is uniformly flat all around with a very slight indentation in the middle of the loaf. This will help keep the loaf from bunching up towards the middle when it cooks.
- Bake the loaf in a dish with raised edges, because it will leak grease!) at 350 for about an hour.
- Allow to cool for at least 10 minutes before slicing thin.
- In a small bowl mix ½ cup of mayo, 1 Tbsp. of prepared horseradish, ¼ tsp. salt, ¼ tsp. cracked black pepper, ½ Tbsp. lemon juice, ⅛ cup of white vinegar, ½ cup of Ranch dressing, Half of a ⅓ cup of plain Greek yogurt, Half of a ⅓ cup of sour cream, 1 Tbsp. white sugar, 1½ tsp. dry dill weed.
- Cover and refrigerate until ready to use.
For the rice:
- Melt the butter over medium heat in a large pot.
- Add the turmeric and cumin and cook until fragrant but not browned, about 1 minute.
- Add the rice and stir to coat. Cook, stirring frequently, until the rice is lightly toasted, about 4 minutes.
- Add the chicken broth. Season to taste with salt and pepper.
- Raise the heat to high and bring to a boil. Cover, reduce to a simmer, and cook for 15 minutes without disturbing.
- Remove from the heat and allow to rest until the water is completely absorbed and the rice is tender, about 15 minutes.
Original recipes adapted from these sites: http://gothamist.com/2013/03/16/behold_heres_the_recipe_for_white_h.php