Blackstone Harissa Chicken Gyros
Blackstone Harissa Chicken Gyros is a fun fusion recipe for the flat top griddle, a great combo of Moroccan and Greek flavors and ingredients.
You can get this harissa spread or sauce on Amazon if you can’t find it in the store.
This is an extra spicy version, but they do have milder harissa sauces also.
Be sure you are using the spread or sauce and NOT harissa paste for this or just use a lot less if you have the paste.
How to make Blackstone Harissa Chicken Gyos
First cut 1 1/2 pounds boneless, skinless chicken thighs into bite size pieces and put them in a gallon size plastic bag.
Marinate in harissa sauce, soy sauce, honey, garlic, lemon juice, pinch of cinnamon, Greek yogurt, and an all-purpose seasoning blend.
And make the sauce with mayo, more Greek yogurt, lemon juice, garlic, and all-purpose seasoning.
Then head out to your Blackstone or flat top griddle with your ingredients and preheat to medium.
Add some cooking oil of choice and the seasoned chicken.
Cook the chicken for 8 to 10 minutes, mixing with spatulas a few times.
Then place a few mini naan flatbreads on the griddle to warm them for a few seconds.
Assemble them and top with the lemon yogurt sauce, feta cheese, parsley, and squeeze more lemon over top before serving.
Blackstone Harissa Chicken Gyros made the perfect Moroccan and Greek fusion dinner!
If you like Blackstone Harissa Chicken Gyros, you might also like these recipes…
Blackstone Harissa Chicken Burgers
Blackstone Smashed Gyro Tacos
Harissa Chicken Outdoor Pizza
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Blackstone Harissa Chicken Gyros
Equipment
- Blackstone Griddle
- Flat Top Grill/ Griddle
Ingredients
- 1 1/2 pounds boneless, skinless chicken thighs cut in bite size pieces
- 3 to 4 tablespoons harissa spread or sauce (not harissa paste) more or less depending on spice preference
- 1 tablespoon soy sauce
- 1 tablespoon honey
- 6 cloves garlic minced
- 2 tablespoons lemon juice
- all-purpose seasoning blend of choice (I used Blackstone All-Purpose seasoning)
- pinch of ground cinnamon
- 1 (5.3-ounce) container nonfat plain Greek yogurt
- 3 tablespoons mayo
- cooking oil of choice
- 8 mini naan bread
- Toppings: feta cheese, fresh parsley, lemon wedges
Instructions
- Put chicken in a gallon size plastic bag with the harissa, soy sauce, honey, most of the garlic, 1 tablespoon of the lemon juice, some all-purpose seasoning, cinnamon, and 2 tablespoons of the Greek yogurt. Massage the bag until combined and marinate at least an hour.
- Put remaining Greek yogurt in a small bowl with mayo, remaining garlic, remaining lemon juice, and a little all-purpose seasoning. Stir until combined and store in fridge.
- Preheat griddle to medium heat. Add some cooking oil and the seasoned chicken. Cook 8 to 10 minutes, mixing with spatulas a few times. Place mini naan bread on griddle for a few seconds to warm them.
- Serve chicken on mini naan bread topped with Greek yogurt sauce, feta cheese, fresh parsley, and squeeze lemon wedges over top.
My new Blackstone Griddle Cookbook is now available on Amazon!
