Description
This Curry Chicken Gyro with Tahini Sweet Potatoes is a delightful Mediterranean-inspired fusion dish featuring tender curry-spiced chicken thighs roasted to perfection and served in warm pita bread with fresh vegetables, creamy hummus, and a drizzle of zesty tahini sauce. Accompanied by perfectly roasted sweet potato wedges tossed in smoky spices and tahini, this recipe delivers a hearty, flavorful, and nutritious meal ideal for a healthy dinner or casual gathering.
Ingredients
Scale
For the Curry Chicken
- 1 1/2 pounds boneless, skinless chicken thighs
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 2 tablespoons curry powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (optional)
- 1/2 cup plain Greek yogurt
- Juice of 1 lemon
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Tahini Sweet Potatoes
- 2 large sweet potatoes, peeled and cut into wedges
- 2 tablespoons olive oil
- 1/2 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- Salt and black pepper to taste
For Serving
- 4 pita or naan breads, warmed
- 1/2 cup hummus
- 1/2 cup thinly sliced cucumbers
- 1/2 cup thinly sliced red onions
- 1/4 cup fresh cilantro or parsley
- 1/4 cup tahini
- 2 tablespoons lemon juice
- 1 tablespoon water (to thin tahini drizzle)
Instructions
- Marinate the Chicken: In a large bowl, combine olive oil, minced garlic, curry powder, ground cumin, smoked paprika, cayenne pepper (if using), plain Greek yogurt, lemon juice, salt, and black pepper. Add the chicken thighs and toss well to ensure they are evenly coated. Cover the bowl and refrigerate for at least 1 hour or overnight to allow the flavors to develop.
- Roast the Chicken: Preheat your oven to 400°F (200°C). Arrange the marinated chicken thighs on a baking sheet lined with parchment paper or foil. Roast for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and is fully cooked. Remove from the oven and let the chicken rest for 5 minutes before slicing thinly.
- Prepare the Sweet Potatoes: While the chicken roasts, place the peeled and cut sweet potato wedges in a large bowl. Toss them with olive oil, ground cumin, smoked paprika, salt, and black pepper until evenly coated. Spread the sweet potatoes in a single layer on a parchment-lined baking sheet.
- Roast the Sweet Potatoes: Roast the sweet potatoes in the oven at 400°F (200°C) for 25 to 30 minutes, flipping halfway through to ensure even cooking, until they become golden brown and tender.
- Make the Tahini Drizzle: In a small bowl, whisk together tahini, lemon juice, and water until the mixture is smooth and has a pourable consistency suitable for drizzling.
- Assemble the Gyros: Warm the pita or naan breads. Spread a generous layer of hummus on each. Add slices of the roasted curry chicken, then top with thinly sliced cucumbers, red onions, and fresh cilantro or parsley. Drizzle the prepared tahini sauce over the contents.
- Serve: Plate each gyro with a side of the roasted tahini-seasoned sweet potatoes, optionally drizzling extra tahini sauce over the sweet potato wedges for added flavor. Serve immediately and enjoy!
Notes
- You can grill the chicken instead of roasting for a smoky flavor.
- Add pickled onions or feta cheese to the gyros for extra tang and texture.
- For a vegan option, replace the chicken with roasted chickpeas and increase the vegetables for added bulk.
- Adjust cayenne pepper quantity to control spiciness according to preference.
- Leftover chicken and sweet potatoes can be refrigerated for up to 3 days and reheated gently.
- Prep Time: 25 minutes (plus at least 1 hour marinating time)
- Cook Time: 35 minutes
- Category: Main Course
- Method: Roasting, Baking
- Cuisine: Mediterranean-Inspired, Fusion
Nutrition
- Serving Size: 1 gyro with side sweet potatoes
- Calories: 610
- Sugar: 10 g
- Sodium: 680 mg
- Fat: 27 g
- Saturated Fat: 5 g
- Unsaturated Fat: 21 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 8 g
- Protein: 36 g
- Cholesterol: 115 mg
