Gyros Sheet Pan with Garlic-Herb Sauce
by Sebi
A quick oven dish with crispy potatoes, gyros, feta, and tomatoes, served with a creamy yogurt dip.
Ingredients
- Potatoes (peeled or with skin) 900 g
- Red onion 1-2 pieces
- Oil 2 tbsp
- Salt 1 tsp
- Pepper 1 tsp
- Paprika 1 tsp
- Frozen chicken gyros 500 g
- Feta 250 g
- Cherry tomatoes 200 g
- Greek yogurt or Skyr 300 g
- Olive oil 1 tbsp
- Lemon 1 splash
- Garlic powder 2 pinches
- Italian herbs 2 pinches
- Parsley 1 tsp
Preparation
- 1
Preheat the oven to 200 °C (top/bottom heat).
- 2
Peel 900 g of potatoes and cut into approx. 2-3 cm thick wedges.
- 3
Peel 1-2 red onions and cut into coarse strips.
- 4
Toss the potatoes and onions in a bowl with 2 tbsp oil, 1 tsp salt, 1 tsp pepper, and 1 tsp paprika.
- 5
Spread onto 1-2 baking sheets depending on the amount and top with 500 g frozen chicken gyros.
- 6
Bake in the oven for approx. 20-25 minutes.
- 7
Wash and halve the 200 g cherry tomatoes and dice the 250 g feta.
- 8
Meanwhile, place 300 g Greek yogurt or Skyr in a bowl.
- 9
Stir the yogurt with 1 tbsp olive oil, 1 splash of lemon, 1 tsp parsley, garlic powder, and Italian herbs, then season with salt and pepper to taste.
- 10
After approx. 25 minutes, briefly remove the tray and distribute the cherry tomatoes and feta cubes over the tray.
- 11
Bake for another 15 minutes.
- 12
Remove the dish from the oven and serve together with the dip.