Description
This flavorful Curry Chicken Gyro with Tahini Sweet Potatoes combines aromatic spiced chicken, roasted sweet potatoes, and fresh herb salad, all layered on warm naan bread with creamy tzatziki and a bright tahini sauce. The dish balances hearty roasted and pan-cooked elements with refreshing pickled and herbaceous notes, offering a delightful twist on traditional gyros suitable for a satisfying lunch or dinner.
Ingredients
Scale
Chicken Marinade and Cooking
- 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
Roasted Sweet Potatoes
- 3 small sweet potatoes, sliced
- Olive oil (for drizzling)
Salad and Toppings
- 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
Tahini Sauce
- 1/2 cup tahini
- 1 clove garlic, grated
- 1/4 cup lemon juice
- 1 tablespoon toasted sesame oil
- 2 tablespoons toasted sesame seeds
Instructions
- Prepare and Cook the Chicken: In a large bowl, mix olive oil, curry powder, smoked paprika, chipotle chile powder, garlic powder, salt, and black pepper. Add the sliced chicken and toss well to coat evenly with the spices. Heat a skillet over medium-high heat, then cook the chicken slices for 6 to 8 minutes until they are golden brown and fully cooked through. 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 with olive oil to coat. Roast in the oven for 20 to 25 minutes, flipping the slices halfway through, until they are tender inside and golden on the edges.
- Mix the Herb Salad: In a large bowl, combine the shredded lettuce, mixed fresh herbs, sliced pepperoncini, and thinly sliced shallot. Add the sun-dried tomatoes along with the oil from their jar. Toss all ingredients gently to blend the flavors well.
- Make the Tahini Sauce: In a small bowl, whisk together tahini, grated garlic, lemon juice, toasted sesame oil, and toasted sesame seeds. If the sauce is too thick, add water a little at a time until smooth and pourable.
- Assemble the Gyros: Warm the naan bread, then spread each piece generously with tzatziki sauce. On top, layer the cooked curry chicken, roasted sweet potatoes, and the fresh herb salad. Drizzle the prepared tahini sauce over everything. Serve immediately for the best flavor and texture.
Notes
- Use chicken thighs for a juicier result or chicken breasts for a leaner gyro.
- Adjust the spice levels by varying the quantities of chipotle and curry powder to suit your taste.
- The tahini sauce can be thinned with water or more lemon juice if needed; add gradually.
- If naan is unavailable, pita bread or flatbread can be used as alternatives.
- For a vegetarian version, substitute chicken with grilled or roasted mushrooms or tofu, adjusting cooking time accordingly.
