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Chicken Gyro Fries

Quite possibly the most flavorful home fries you'll ever make - these Chicken Gyro Fries are insane!


For the Fries

  • 4-5 large red skinned potatoes cut into wedges
  • 6 tablespoons olive oil
  • 5 cloves garlic finely minced
  • 3 tablespoons parsley finely chopped
  • 3 tablespoons fresh oregano
  • ½ cup crumbled feta
  • ½ cup homemade Tzatziki
  • Kosher salt and freshly cracked black pepper

For the Chicken

  • 2 lemons juiced
  • ½ cup olive oil
  • 6 cloves garlic peeled, smashed, and minced
  • Kosher salt and freshly cracked black pepper
  • 1 tablespoon Dalkin&Co's Lemon Pepper Seasoning
  • 2 pounds boneless skinless chicken thighs


For the Chicken

  1. In a large zip-top bag, combine the lemon juice, ½ cup olive oil, garlic, salt, pepper, and Dalkin&Co's Lemon Pepper Seasoning. Add the chicken, zip the top of the bag and give it a quick shake to combine. Refrigerator for at least 1 hour and up to 12 hours.
  2. Preheat a cast iron to medium high heat. Remove the chicken from the marinade and grill each chicken thigh for 4-5 minutes on each side until done. Remove and set aside to rest.
  3. Slice the chicken against the grain into thin strips and transfer back into the skillet and sauté for 2 minutes until just slightly crispy around the edges.

For the Fries

  1. Preheat oven to 450 degrees.
  2. Place the potato wedges, 3 tablespoons of olive oil and salt and pepper in a zip top bag and shake to combine. Transfer the potatoes to a sil-pat lined baking sheet and evenly spread out the wedges. Transfer to the oven and bake for 30-35 minutes, flipping once, until evenly baked and golden brown.
  3. Whisk remaining olive oil, chopped garlic, parsley and oregano in a large bowl. Add the mixture to the hot fries and toss to combine. Taste and season with extra salt and pepper as needed. Arrange on a platter. Sprinkle with chicken, feta and dollops of tzatziki and serve alongside lemon wedges. Adjust salt as needed.


  • Not only is this meal delicious, it makes a beautiful sharing platter on your table!
  • Definitely use chicken thighs here so your meat doesn't dry out.


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