Blackstone Harissa Chicken Gyros
Blackstone Harissa Chicken Gyros is a fun fusion recipe mashing Greek gyros with Moroccan chilis all made on the flat top griddle!
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.