Description
Curry Chicken Gyro and Tahini Sweet Potatoes combine the bold flavors of curry-spiced chicken with the creamy, nutty taste of tahini. The chicken is marinated in a blend of curry spices and yogurt, then grilled to perfection and served in a warm pita with fresh vegetables. Paired with roasted sweet potatoes drizzled in a flavorful tahini sauce, this dish is both satisfying and healthy.
Ingredients
Scale
- For the Curry Chicken:
- 1 lb boneless, skinless chicken thighs or breasts
- 1/2 cup plain Greek yogurt
- 1 tablespoon curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 1 teaspoon garlic powder
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- Salt and pepper, to taste
- For the Tahini Sweet Potatoes:
- 2 medium sweet potatoes, peeled and cut into cubes
- 2 tablespoons olive oil
- Salt and pepper, to taste
- For the Tahini Sauce:
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 1 tablespoon water (or more, for desired consistency)
- 1 clove garlic, minced
- Salt, to taste
- For the Gyro:
- 4 pita bread or flatbreads
- Fresh vegetables (e.g., lettuce, cucumber, tomato, red onion), for garnish
Instructions
- For the Curry Chicken: In a bowl, combine the Greek yogurt, curry powder, cumin, turmeric, garlic powder, olive oil, lemon juice, salt, and pepper. Add the chicken thighs or breasts, making sure they are evenly coated with the marinade. Cover and refrigerate for at least 30 minutes or up to overnight.
- Preheat the grill or grill pan over medium-high heat. Grill the chicken for 6-8 minutes per side, or until cooked through and juices run clear. Remove from heat and let rest for a few minutes before slicing into thin strips.
- For the Tahini Sweet Potatoes: Preheat the oven to 400°F (200°C). Toss the cubed sweet potatoes with olive oil, salt, and pepper, then spread them in a single layer on a baking sheet. Roast for 25-30 minutes, flipping halfway through, until golden and tender.
- For the Tahini Sauce: In a small bowl, whisk together the tahini, lemon juice, water, minced garlic, and salt until smooth. Adjust the consistency by adding more water if needed. Set aside.
- To assemble the gyros: Warm the pita bread or flatbreads in the oven or on the grill for a few minutes. Fill each pita with a generous amount of curry chicken, followed by fresh vegetables (lettuce, cucumber, tomato, and red onion). Drizzle with tahini sauce.
- Serve the curry chicken gyros with roasted tahini sweet potatoes on the side. Enjoy!
Notes
- You can swap chicken for lamb or beef if preferred.
- For extra crunch, add some sliced pickles or olives to the gyro.
- If you prefer a spicier dish, add some chili flakes or hot sauce to the chicken marinade or tahini sauce.
Nutrition
- Serving Size: 1 gyro with sweet potatoes
- Calories: 550
- Sugar: 10g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 8g
- Protein: 28g
- Cholesterol: 85mg
Keywords: Curry chicken, gyro, tahini sweet potatoes, Mediterranean recipe, healthy dinner