Roasted Chicken Gyros with Tzatziki and Feta Fries.
Tuesday is made better with these Roasted Chicken Gyros with Tzatziki and Feta Fries. Yogurt marinated chicken, tzatziki, homemade feta fries, and all the fresh toppings. Basically spring wrapped up in a pita – and so DELICIOUS! This recipe comes from the Half Baked Harvest Cookbook and it’s a true favorite at my house. These gyros make for a fun and healthy dinner any night of the week. Bonus? The leftovers make a great lunch salad the following day.
Hello and welcome back to yet another edition of Street Food Tuesday. I wasn’t really planning on making this a thing…but maybe I should? I mean, I’d take homemade street food any day, but it feels especially fun on a Tuesday, right?
Every year when late March rolls around, my thoughts start drifting towards springtime and Easter recipes. I am always so inspired by Greek food this time of year. These gyros are a family favorite, and have been a fall back recipe of mine for years. While they are not traditional, they’re very much inspired the traditional Gyros you might find on the streets of Greece…
I mean, kind of, I believe that traditionally gyros filled with thinly sliced lamb. I also don’t believe they add any feta cheese to their fries, but again, this is my version!
Some of you probably recognize this recipe…and have hopefully made it and loved it! But as mentioned in Sunday’s Favorites post, I wanted to share a select handful of my go-to recipes from the cookbook with you guys this week. I’m not sure if that’s exciting to you or not. But I just love these recipes SO much that I wanted to show them some love here on HBH. So I’m going for it – let me know what you think!
It’s hard to remember back to when I first developed this recipe. I know for a fact that two of my older brothers, Creighton and Brendan, were the inspiration. Creighton’s favorite food might just be a Gyro. Every time he is in Colorado, these gyros are his first request.
Brendan on the other hand was the one who really helped with the development of these gyros. He’s now traveled to Greece a couple of times. He always brings back two things, incredible extra virgin olive oil, and seriously good recipe ideas.
These gyros are inspired from his first trip, and he insists that fries are a must to any good gyro. Obviously, I did not complain. and that’s kind of the story behind why I developed this recipe. It took a little tweaking, but when I got it right, I knew it was cookbook material. And into the HBH cookbook it went.
Now, the details.
This recipe takes a little bit of work, but nothing too difficult. I highly recommend marinating the chicken, either the night before, or in the morning, before you head out for the day. Then, when you get home all you’ll need to do is roast the chicken and make the fries.
Marinate the chicken in yogurt and spices, to create an extra tender and flavorful roasted chicken. This chicken is anything but boring, and more importantly, not the least bit dry.
Alright, the fries. These are my favorite part and they are a game changer when it comes to a good gyro. Just season them up with garlic and herbs, oven roast (along with the chicken), and toss with feta. Addicting.
Stuff the chicken into your favorite pitas (or maybe homemade naan??). Serve with tzatziki, my homemade tzatziki recipe is also in the cookbook. Then add pickled onions, radishes, and any other fresh spring like toppings you love. The more stuffed your pita is, the better. This is one of those sandwiches where it’s best to go big, or go home.
Trust me. The fun thing about this recipe is that while I don’t have a ton of photos, we do have a video all made up and ready for viewing! We’re really working on creating more video content!
Soooo, with that…enjoy the gyros, enjoy the video, and have a great Tuesday!
Watch The How To Video:
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If you make these roasted chicken gyros, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to also tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Roasted Chicken Gyros with Tzatziki and Feta Fries
Yogurt marinated chicken, tzatziki, homemade feta fries, and all the fresh toppings. Basically spring wrapped up in a pita - and so DELICIOUS! This recipe comes from the Half Baked Harvest Cookbook and make for a fun and healthy dinner any night of the week!
- 1/2 cup plain full-fat Greek yogurt
- 1/4 cup extra virgin olive oil
- 1/4 cup fresh lemon juice
- 5 garlic cloves, finely minced or grated
- 1 tablespoon smoked paprika
- 1 tablespoon chopped fresh oregano
- Kosher salt and black pepper
- 1 1/2 pounds boneless skinless chicken breasts
- 6 fresh pitas or naan bread, warmed
- Tzatziki, pickled onions, radish, and lettuce, for serving
- 1/4 cup extra virgin olive oil
- 2 garlic cloves, minced or grated
- 3 tablespoons chopped fresh oregano
- ½ to 1 teaspoon cayenne pepper
- Kosher salt and black pepper
- 4 medium russet potatoes, cut into ¼-inch-thick matchsticks
- 1/2 cup crumbled feta cheese
1. To make the chicken. In a 9 x 13-inch baking dish, combine the yogurt, olive oil, lemon juice, garlic, paprika, oregano, and a pinch each of salt and black pepper. Add the chicken and toss to coat. Cover and marinate in the fridge for at least 1 hour or up to 12 hours.
2. Preheat the oven to 425 degrees F. Remove the chicken from the fridge and let it sit at room temperature while the oven preheats.
3. Transfer the chicken to the oven and roast for 20 to 25 minutes, or until the chicken is cooked through. Remove the chicken from the oven and let cool for 5 minutes. Shred the chicken with two forks or thinly slice it.
4. Meanwhile, make the fries. In a small bowl, whisk together the olive oil, garlic, oregano, cayenne, and salt and black pepper to taste. Place the potato matchsticks in a large bowl and pour over half the garlic mixture. Gently toss to coat. Divide the fries between two baking sheets, arranging them in a single layer. Bake for 15 to 20 minutes, then flip, reduce the oven temperature to 400 degrees F, and bake for 15 to 20 minutes more. Remove from the oven and toss with the remaining garlic mix and the feta.
5. Stuff the chicken inside the warm naan and serve with the fries, tzatziki, pickled red onions, and radishes, if desired.
Reprinted from the Half Baked Harvest Cookbook Recipes from My Barn in the Mountains.
Our Favorite Recipes
Greek Spinach and Feta Pie (Spanakopita).