Description
This recipe combines the flavors of a curry chicken gyro with tahini-drizzled sweet potatoes for a delicious fusion meal. Tender marinated chicken wrapped in pita with fresh veggies alongside seasoned roasted sweet potatoes topped with a creamy tahini sauce.
Ingredients
For the curry chicken:
- 1 1/2 pounds boneless, skinless chicken thighs (cut into strips)
- 2 tablespoons olive oil
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional)
- Salt and pepper to taste
- Juice of 1/2 lemon
For serving:
- 4 pita or flatbreads
- Shredded lettuce
- Sliced cucumber
- Diced tomatoes
- Sliced red onion
- Plain yogurt or tzatziki
For the tahini sweet potatoes:
- 2 medium sweet potatoes (peeled and cubed)
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground cumin
- 2 tablespoons tahini
- 1 tablespoon lemon juice
- 1 tablespoon warm water (plus more as needed)
- 1/2 teaspoon maple syrup or honey
- Pinch of salt
Tahini drizzle:
Instructions
- Preheat the oven to 425°F (220°C). Toss the cubed sweet potatoes with olive oil, salt, pepper, and cumin. Roast for 25–30 minutes, flipping halfway through.
- Marinate the chicken: In a bowl, combine olive oil, curry powder, cumin, turmeric, garlic powder, paprika, cayenne, salt, pepper, and lemon juice. Add chicken, marinate for 15 minutes.
- Cook the chicken: Heat a skillet, cook chicken for 6–8 minutes until cooked through and charred.
- Make tahini drizzle: Whisk tahini, lemon juice, water, maple syrup, and salt until smooth.
- Assemble gyros: Warm pita, fill with curry chicken, veggies, and yogurt. Serve with sweet potatoes drizzled with tahini.
Notes
- Swap chicken thighs for breast.
- Chicken can be grilled or baked.
- Add chickpeas to sweet potatoes for a heartier side.
