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Homemade Curry Chicken Gyro and Tahini Sweet Potatoes. recipe photo

Curry Chicken Gyro and Tahini Sweet Potatoes.

This Curry Chicken Gyro is a flavor-packed delight! Enjoy aromatic spices, creamy tahini, and sweet potatoes wrapped in warm naan.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Fusion
Ingredients Equipment Method Notes

Ingredients
  

For the 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 Sweet Potatoes:
  • 3 small sweet potatoes sliced
For Assembly:
  • 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 anything pickled
  • 1 shallot thinly sliced
  • 1/2 cup oil packed sun-dried tomatoes
  • 1/4 cup oil from jar
  • 1/2 cup tahini
  • 1 clove garlic grated
  • 1/4 cup lemon juice
  • 1 tablespoon toasted sesame oil
  • 2 tablespoons toasted sesame seeds

Equipment

  • Large skillet or frying pan
  • Mixing bowls
  • Sharp knife and cutting board
  • Spatula or tongs
  • Serving platter or plates

Method
 

Preparation Steps:
  1. In a large mixing bowl, combine the sliced chicken with 1/4 cup of olive oil, yellow curry powder, smoked paprika, chipotle chile powder, garlic powder, salt, and black pepper. Mix well to ensure the chicken is evenly coated. Allow it to marinate for at least 20 minutes.
  2. While the chicken marinates, preheat your oven to 400°F (200°C). Slice the sweet potatoes into rounds and toss them in a bowl with a drizzle of olive oil, salt, and pepper. Spread them out on a baking sheet lined with parchment paper and roast in the oven for about 25-30 minutes.
  3. In a large skillet over medium-high heat, add a little olive oil and heat it until shimmering. Add the marinated chicken and cook for about 6-8 minutes until the chicken is cooked through and golden brown.
  4. In a mixing bowl, whisk together the tahini, grated garlic, lemon juice, toasted sesame oil, and the reserved oil from the sun-dried tomatoes. If the sauce is too thick, thin it out with a little water until you reach the desired consistency.
  5. Warm the naan in the oven or on a skillet. To assemble, place a generous amount of shredded lettuce on each piece of naan, followed by the cooked chicken, roasted sweet potatoes, sliced shallots, mixed herbs, and pepperoncini. Drizzle with tzatziki sauce and finish off with a drizzle of tahini sauce.
  6. Fold the naan over the filling, and enjoy your flavorful Curry Chicken Gyro with a side of roasted tahini sweet potatoes.

Notes

  • For extra flavor, let the chicken marinate longer if possible.
  • Feel free to use any seasonal vegetables you have on hand.
  • Store leftovers in an airtight container in the fridge for up to 3 days.