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 a wholesome family dinner.
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 Roasted Sweet Potatoes
- 3 small sweet potatoes, sliced
- Olive oil (for drizzling, about 2 tablespoons)
For the Salad
- 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
For the 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
- Water as needed to adjust consistency
For Assembly
- 4 pieces naan, warm
- 1–2 cups tzatziki sauce
Instructions
- Prepare the Curry 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 all pieces evenly. Heat a skillet over medium-high heat and cook the chicken for 6–8 minutes until golden brown and cooked through. Remove from heat and set aside.
- Roast the Sweet Potatoes: Preheat your oven to 400°F (200°C). Place the sliced sweet potatoes on a baking sheet, drizzle with olive oil, and toss to coat. Spread them out evenly and roast for 20–25 minutes, flipping halfway through, until they are tender and golden brown.
- Make the Salad: In a large bowl, combine shredded lettuce, mixed herbs, sliced pepperoncini, and thinly sliced shallot. Add in the sun-dried tomatoes along with the oil from their jar for extra flavor. Toss everything together until well mixed.
- Whisk the Tahini Sauce: In a small bowl, combine tahini, grated garlic, lemon juice, toasted sesame oil, and toasted sesame seeds. Whisk together thoroughly. If the sauce is too thick, add water a little at a time until the desired smooth consistency is achieved.
- Assemble the Gyros: Warm the naan bread until soft and pliable. Spread a generous layer of tzatziki sauce on each piece. Then layer with cooked curry chicken, roasted sweet potatoes, and the fresh herb salad. Finally, drizzle the toasted lemon tahini sauce over the top and serve immediately for best flavor.
Notes
- You can substitute chicken thighs for breasts for a juicier, more flavorful result.
- If you prefer a spicier kick, increase the chipotle chile powder slightly.
- The tahini sauce consistency can be adjusted by adding water gradually to achieve a drizzle-friendly texture.
- Warm naan can be substituted with pita bread for a different texture and taste.
- Make sure not to overcrowd the pan when cooking chicken to ensure even browning.
- Leftover roasted sweet potatoes can be stored in the refrigerator for up to 3 days and reheated before serving.
