Description
This vibrant Mediterranean-inspired recipe combines succulent curry-seasoned chicken thighs wrapped in warm pita bread with a crisp, fresh vegetable garnish. Roasted sweet potatoes drizzled with a creamy tahini lemon sauce add a delightful balance of flavors and textures, making it a healthy and satisfying main course perfect for any meal.
Ingredients
Scale
For the Curry Chicken Gyro
- 1 1/2 pounds boneless skinless chicken thighs
- 2 tablespoons olive oil
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 pita breads or flatbreads
- 1 cup shredded lettuce
- 1/2 cup diced cucumber
- 1/2 cup diced tomatoes
- 1/4 cup red onion, thinly sliced
For the Tahini Sweet Potatoes
- 2 large sweet potatoes, peeled and cubed
- 2 tablespoons olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Tahini Sauce
- 1/3 cup tahini
- 2 tablespoons lemon juice
- 1 clove garlic, minced
- 2 to 3 tablespoons water (to thin sauce)
- Chopped fresh parsley or cilantro for garnish
Instructions
- Roast the Sweet Potatoes: Preheat the oven to 400°F (200°C). Toss the peeled and cubed sweet potatoes with 2 tablespoons of olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread them evenly on a baking sheet and roast for 25 to 30 minutes, stirring halfway through, until tender and lightly caramelized.
- Prepare the Chicken: While the sweet potatoes roast, place the chicken thighs in a bowl and add 2 tablespoons olive oil, curry powder, ground cumin, smoked paprika, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss until the chicken is evenly coated with the spices.
- Cook the Chicken: Heat a large skillet over medium-high heat. Add the seasoned chicken thighs and cook for 5 to 6 minutes on each side, or until browned and cooked through (internal temperature 165°F/74°C). Remove from heat and slice the chicken thinly.
- Make the Tahini Sauce: In a small bowl, whisk together tahini, lemon juice, minced garlic, and 2 to 3 tablespoons of water until smooth and drizzleable. Adjust water to reach desired consistency.
- Warm the Pita: Warm the pita breads in the oven or on a stovetop pan until soft and pliable.
- Assemble the Gyros: Layer sliced curry chicken, shredded lettuce, diced cucumber, diced tomatoes, and thinly sliced red onion inside each warmed pita bread.
- Serve: Plate the assembled gyros with a side of roasted sweet potatoes drizzled with tahini sauce. Garnish with freshly chopped parsley or cilantro. Serve immediately.
Notes
- Chicken breasts can be used instead of thighs but may require slightly less cooking time to avoid drying out.
- Add a pinch of cayenne pepper to the chicken seasoning for an extra spicy kick.
- Leftover tahini sauce can be stored in the refrigerator for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Mediterranean-Inspired
