Pan Gyros with Garlic-Herb Oven Potatoes

Juicy pan-fried chicken gyros with a savory garlic-herb flavor, served with crispy oven potatoes and a creamy yogurt dip. An uncomplicated family dish that's on the table in about 40 minutes.

By yumbelo · 4 servings · 40 minutes

Ingredients

• 600 g Chicken breast fillet
• 1 kg Waxy potatoes
• 4 pc Garlic cloves
• 4 tbsp tablespoons rapeseed oil
• 1 pc Lemon (juice and zest)
• 1 tsp Sweet paprika powder
• 1 tsp Dried oregano
• 2 pc Rosemary sprigs
• 150 g Greek yogurt
• 0.5 pc Cucumber
• 1 bunch Dill
• 2 pc Tomatoes
• 4 pc Flatbreads
• Salt
• Pepper

Method

1. Preheat the oven to 220 °C top and bottom heat. Wash the potatoes, cut them into roughly 2 cm pieces and toss them with 2 tbsp rapeseed oil, 2 pressed garlic cloves, salt, pepper and the stripped rosemary needles.
2. Spread the potatoes on a baking sheet and bake in the oven for about 30 to 35 minutes until golden brown. Turn them once during baking.
3. Cut the chicken breast fillet into thin strips. In a bowl, mix well with 2 tbsp rapeseed oil, the juice and zest of the lemon, paprika powder, oregano, one pressed garlic clove, salt and pepper.
4. For the dip, stir the yogurt together with the finely diced cucumber, the finely chopped dill, the remaining pressed garlic clove, salt and pepper, then refrigerate.
5. Cut the tomatoes into slices or wedges. Warm the flatbreads briefly in the oven or in a pan according to the package instructions.
6. Heat a large pan without fat until very hot. Sear the marinated chicken strips in batches for about 3 to 4 minutes on all sides until cooked through and lightly browned. Season with salt to taste.
7. Arrange the gyros strips with the oven potatoes, tomatoes and yogurt dip on the flatbreads, or serve them separately.