Description
A vibrant and flavorful Curry Chicken Gyro paired with roasted Tahini Sweet Potatoes, combining aromatic spices, fresh herbs, and creamy tahini sauce for a delicious Mediterranean-inspired meal perfect for weeknight dinners.
Ingredients
Scale
For the Curry Chicken:
- 1/4 cup extra virgin olive oil
- 1 1/2 pounds chicken breasts or thighs, sliced
- 2 tablespoons yellow curry powder
- 2 teaspoons smoked paprika
- 2 teaspoons chipotle chile powder
- 2 teaspoons garlic powder
- Salt and black pepper, to taste
For the Tahini Sweet Potatoes:
- 3 small sweet potatoes, sliced
- Olive oil for drizzling
- 1/2 cup tahini
- 1 clove garlic, grated
- 1/4 cup lemon juice
- 1 tablespoon toasted sesame oil
- 2 tablespoons toasted sesame seeds
- Water as needed to adjust sauce consistency
For the Gyro Assembly & Salad:
- 4 pieces naan, warm
- 1–2 cups tzatziki sauce
- 2 cups shredded lettuce
- 1 cup mixed herbs (dill, basil, parsley, cilantro, etc.)
- 1/2 cup sliced pepperoncini (or any pickled vegetable)
- 1 shallot, thinly sliced
- 1/2 cup oil-packed sun-dried tomatoes
- 1/4 cup oil from sun-dried tomato jar
Instructions
- Marinate and Cook the Chicken: In a large bowl, combine olive oil, yellow curry powder, smoked paprika, chipotle chile powder, garlic powder, salt, and black pepper. Add the sliced chicken and toss thoroughly to coat all pieces with the spice mixture. Heat a skillet over medium-high heat and sauté the chicken for 6–8 minutes until golden brown and fully cooked. Remove from heat and set aside.
- Roast the Sweet Potatoes: Preheat your oven to 400°F (200°C). Arrange the sliced sweet potatoes on a baking sheet and drizzle them evenly with olive oil. Roast in the oven for 20–25 minutes, flipping halfway through, until the potatoes are tender and golden brown. Remove from the oven and keep warm.
- Prepare the Salad: In a large bowl, combine shredded lettuce, mixed fresh herbs, sliced pepperoncini, and thinly sliced shallot. Add the oil-packed sun-dried tomatoes along with the reserved oil from the jar. Toss all ingredients together thoroughly to blend the flavors.
- Make the Tahini Sauce: In a small bowl, whisk together tahini, grated garlic, lemon juice, toasted sesame oil, and toasted sesame seeds. Add water gradually to adjust the sauce’s consistency to be smooth and drizzleable. Set aside.
- Assemble the Gyros: Warm the naan breads. Spread a generous amount of tzatziki sauce over each piece. Layer on the cooked curry chicken, roasted sweet potatoes, and the fresh herb salad. Drizzle the toasted lemon tahini sauce over the assembled gyro and serve immediately for best flavor and texture.
Notes
- Use boneless, skinless chicken thighs for juicier meat or breasts for a leaner option.
- You can substitute naan with pita bread if preferred.
- The tahini sauce consistency can be adjusted with water to make it thinner or thicker as desired.
- For extra heat, add a pinch of cayenne pepper to the chicken marinade.
- Leftover roasted sweet potatoes can be stored in the refrigerator for up to 3 days.
