Red Meat Allergy Friendly Harissa Chicken Gyros with Roasted Peppers
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the chicken
- 1 ½ lb boneless, skinless chicken thighs
- 3 tbsp harissa paste
- 2 tbsp olive oil
- 1 tbsp fresh lemon juice
- 1 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp salt
For the roasted peppers
- 2 large red bell peppers, halved and seeded
- 1 tbsp olive oil
- ¼ tsp salt
For the yogurt sauce
- 1 cup plain whole-milk yogurt
- 2 tbsp tahini
- 1 tbsp fresh lemon juice
- 1 small garlic clove, finely grated
- ¼ tsp salt
For serving
- 4 pita breads
- 1 cup english cucumber, thinly sliced
- ½ small red onion, thinly sliced
- ¼ cup fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
In a large bowl, whisk together the harissa paste, 2 tbsp olive oil, 1 tbsp lemon juice, cumin, smoked paprika, and 1/2 tsp salt. Add the chicken thighs and turn to coat thoroughly. Cover and marinate at room temperature for 30 minutes (or refrigerate for up to 8 hours).
- 2
While the chicken marinates, heat the oven to 425°F (220°C). Toss the halved bell peppers with 1 tbsp olive oil and 1/4 tsp salt, then arrange cut-side down on a baking sheet. Roast for 20–25 minutes, until the skins are blistered and the flesh is tender and beginning to char at the edges. Transfer to a cutting board and slice into strips.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!