Chicken Gyros with Harissa Yoghurt Sauce
with pickled onion and roasted potatoesCalories
:Â
790 kcalProtein
:Â
51.7g proteinTotal
:Â
45 minutesDifficulty
:Â
EasySpicy
High Veggie
Allergens:
- Sulphites
- Milk
- Cereals containing gluten
- Wheat
A recipe conveniently customised just to your liking.
Ingredients
Serving amount
1 sachet(s)
Harissa Spice Mix
1 unit(s)
Onion
1 sachet(s)
Red Wine Vinegar
(Contains: Sulphites)
1 unit(s)
Tomato
120 grams
Salad Leaves
1 sachet(s)
Harissa Paste
75 grams
Yoghurt
(Contains: Milk)
2 unit(s)
Naan
(Contains: Cereals containing gluten, Milk, Wheat)
1 sachet(s)
Sweet Chilli Sauce
500 grams
Baby Potatoes
260 grams
Diced Irish Chicken Breast
1 unit(s)
Bell Pepper
Not included in your delivery
½ tsp
Sugar
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Sugar
Nutrition Values
Energy (kJ)3307 kJ
Energy (kcal)790 kcal
Fat14.8 g
of which saturates3.5 g
Carbohydrate110.8 g
of which sugars29.1 g
Dietary Fiber15.5 g
Protein51.7 g
Salt4.9 g
Potassium1365.2 mg
Calcium103.5 mg
Iron1.2 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Baking Sheet with Baking Paper
Cooking steps
1
- Preheat the oven to 240°C/220°C fan/gas mark 9.
- Halve the potatoes lengthways, quartering any larger pieces, and pop them onto a lined baking tray.
- Drizzle with oil then season with harissa spice, salt and pepper.
- Rub the oil over the potatoes then lay them cut-side down on the baking tray.
- Roast on the top shelf of the oven until fork tender, 25-35 mins.
2
- Meanwhile, halve, peel and slice the onion as thinly as you can.
- Pop the onion into a bowl with half the red wine vinegar and 1 tsp sugar (per 2P). Add a pinch of salt, mix together and set aside.
- Cut the tomato into 2cm chunks. Trim the salad leaves and roughly chop widthways.
- Halve the pepper and discard the core and seeds. Chop into 1cm chunks.
3
- Pop the harissa paste (add less if you'd prefer things milder) and yoghurt into a bowl.
- Stir to combine, then set aside.
4
- Place a large pan over medium-high heat with a drizzle of oil.
- Once the oil is hot, add the chicken to the pan and season with salt and pepper.
- Fry until golden brown on the outside and cooked through, 8-10 mins. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging. Chicken is cooked when no longer pink in the middle.
- Add the bell pepper for the final 3-4 mins.
- Season to taste with salt and pepper.
5
- In a bowl, mix together the remaining red wine vinegar with a drizzle of oil and a pinch of sugar. Season with salt and pepper.
- Just before serving, add the tomato and half the salad leaves to the bowl of dressing and toss to coat.
- Place naans onto a baking tray. Sprinkle with a little water and pop them into the oven to warm through, 2-3 mins.
6
- When ready, pop a warm naan onto each plate.
- Spread over the harissa yoghurt sauce and scatter over the remaining salad leaves.
- Top with the chicken and bell pepper, then drizzle over the sweet chilli sauce. Finish with as much pickled onion as you'd like.
- Serve your chicken gyros with the harissa-spiced potatoes and tomato salad on the side.
