Loaded Greek Gyro Fries
Loaded Greek Gyro Fries
Ingredients
For the Chicken Gyro
- 2.2 pounds boneless, skinless chicken thighs, sliced into thin strips
- 1/4 cup olive oil
- 3 tablespoons red wine vinegar
- 3 garlic, minced
- 1 tablespoon dried oregano
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Fries
- 4 Russet potatoes, medium-large, cut into fries
- 3 cups tallow, for frying, or as needed
- 1 teaspoon salt, for seasoning, or to taste
For the Tzatziki
- 1 cucumber, grated, excess liquid squeezed out
- 1 cup Greek yogurt
- 2 garlic, minced
- 1 tablespoon fresh dill, chopped
- 1 tablespoon fresh mint, chopped
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon salt, to taste
- 1/8 teaspoon black pepper, to taste
For the Chopped Salad
- 1 Roma tomato, diced
- 1/2 red onion, finely diced
- 1/4 cup Kalamata olives, chopped
- 1/4 cup fresh parsley, chopped
- 1 tablespoon red wine vinegar
- 1 tablespoon olive oil
- 1/4 teaspoon salt, to taste
- 1/8 teaspoon black pepper, to taste
For Serving
- 1/2 cup feta cheese, crumbled, optional
Instructions
- 1
Prepare the chicken gyro marinade: In a large bowl, combine the olive oil, red wine vinegar, minced garlic, dried oregano, smoked paprika, onion powder, 1 teaspoon salt, and 1/2 teaspoon black pepper. Add the sliced chicken thighs and toss to coat evenly. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, to marinate.
⏱️ 10 min
- 2
Prepare the Tzatziki: Grate the cucumber and firmly squeeze out as much excess liquid as possible using a clean kitchen towel or paper towels. In a medium bowl, combine the grated cucumber with Greek yogurt, minced garlic, chopped fresh dill, chopped fresh mint, and fresh lemon juice. Season with salt and pepper to taste. Stir well and refrigerate until ready to serve.
⏱️ 15 min
- 3
Prepare the Chopped Salad: In a small bowl, combine the diced Roma tomato, finely diced red onion, chopped Kalamata olives, and chopped fresh parsley. Drizzle with red wine vinegar and olive oil. Season with salt and pepper to taste. Toss gently to combine and set aside.
⏱️ 10 min
- 4
Cook the Chicken Gyro: Preheat your Traeger Grill to 375°F (or preheat oven to 400°F). If using a vertical spit, thread the marinated chicken onto it. If not, spread the chicken in a single layer on a baking sheet. Cook for 20-30 minutes, or until the chicken is cooked through and slightly caramelized, turning occasionally if not on a spit. The internal temperature should reach 165°F. Once cooked, remove from heat and slice into thinner pieces if desired.
⏱️ 30 min•🌡️ 375
- 5
Prepare the Crispy Fries: While the chicken cooks, heat the tallow in a deep pot or Dutch oven to 350°F. Carefully add the cut potatoes in batches, ensuring not to overcrowd the pot. Fry for 5-7 minutes per batch, or until golden brown and crispy. Remove the fries with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil. Immediately season generously with salt.
⏱️ 20 min•🌡️ 350
- 6
Assemble the Loaded Greek Gyro Fries: Pile the crispy fries onto a large serving platter or individual plates. Top generously with the sliced Greek-style chicken gyros. Spoon a generous amount of the garlicky Tzatziki over the chicken and fries. Add a layer of the crunchy Chopped Salad. Optionally, crumble feta cheese over the top. Serve immediately and enjoy!
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Loaded Greek Gyro Fries
For the Chicken Gyro
- 2.2 pounds boneless, skinless chicken thighs, sliced into thin strips
- 1/4 cup olive oil
- 3 tablespoons red wine vinegar
- 3 garlic, minced
- 1 tablespoon dried oregano
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Fries
- 4 Russet potatoes, medium-large, cut into fries
- 3 cups tallow, for frying, or as needed
- 1 teaspoon salt, for seasoning, or to taste
For the Tzatziki
- 1 cucumber, grated, excess liquid squeezed out
- 1 cup Greek yogurt
- 2 garlic, minced
- 1 tablespoon fresh dill, chopped
- 1 tablespoon fresh mint, chopped
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon salt, to taste
- 1/8 teaspoon black pepper, to taste
For the Chopped Salad
- 1 Roma tomato, diced
- 1/2 red onion, finely diced
- 1/4 cup Kalamata olives, chopped
- 1/4 cup fresh parsley, chopped
- 1 tablespoon red wine vinegar
- 1 tablespoon olive oil
- 1/4 teaspoon salt, to taste
- 1/8 teaspoon black pepper, to taste
For Serving
- 1/2 cup feta cheese, crumbled, optional
Instructions
- 1
Prepare the chicken gyro marinade: In a large bowl, combine the olive oil, red wine vinegar, minced garlic, dried oregano, smoked paprika, onion powder, 1 teaspoon salt, and 1/2 teaspoon black pepper. Add the sliced chicken thighs and toss to coat evenly. Cover the bowl and refrigerate for at least 2 hours, or preferably overnight, to marinate.
⏱️ 10 min - 2
Prepare the Tzatziki: Grate the cucumber and firmly squeeze out as much excess liquid as possible using a clean kitchen towel or paper towels. In a medium bowl, combine the grated cucumber with Greek yogurt, minced garlic, chopped fresh dill, chopped fresh mint, and fresh lemon juice. Season with salt and pepper to taste. Stir well and refrigerate until ready to serve.
⏱️ 15 min - 3
Prepare the Chopped Salad: In a small bowl, combine the diced Roma tomato, finely diced red onion, chopped Kalamata olives, and chopped fresh parsley. Drizzle with red wine vinegar and olive oil. Season with salt and pepper to taste. Toss gently to combine and set aside.
⏱️ 10 min - 4
Cook the Chicken Gyro: Preheat your Traeger Grill to 375°F (or preheat oven to 400°F). If using a vertical spit, thread the marinated chicken onto it. If not, spread the chicken in a single layer on a baking sheet. Cook for 20-30 minutes, or until the chicken is cooked through and slightly caramelized, turning occasionally if not on a spit. The internal temperature should reach 165°F. Once cooked, remove from heat and slice into thinner pieces if desired.
⏱️ 30 min•🌡️ 375 - 5
Prepare the Crispy Fries: While the chicken cooks, heat the tallow in a deep pot or Dutch oven to 350°F. Carefully add the cut potatoes in batches, ensuring not to overcrowd the pot. Fry for 5-7 minutes per batch, or until golden brown and crispy. Remove the fries with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil. Immediately season generously with salt.
⏱️ 20 min•🌡️ 350 - 6
Assemble the Loaded Greek Gyro Fries: Pile the crispy fries onto a large serving platter or individual plates. Top generously with the sliced Greek-style chicken gyros. Spoon a generous amount of the garlicky Tzatziki over the chicken and fries. Add a layer of the crunchy Chopped Salad. Optionally, crumble feta cheese over the top. Serve immediately and enjoy!
⏱️ 10 min