Place medium chicken strips, greek yogurt, fresh squeezed lemon juice, minced garlic and dill sprigs in a gallon zip lock bag.
Seal zip lock bag and mix around until ingredients thoroughly combined and chicken is coated. Place in refrigerator and marinate for 8 hours.
Preheat oven to 425°.
Wash russet potatoes and slice into french fri like pieces. Place in a large bowl.
Add olive oil in and mix thoroughly. Place on a cookie sheet.
Sprinkle with garlic salt, dried mint and fresh cracked pepper.
Bake for 30 minutes or until browned to desire.
Top with finely crumbled feta cheese. Serve with Grilled Chicken Gyros.
Add all ingredients listed above under Tazatkiki sauce and mix throughly. Place in the refrigerator until everything else is ready.
Turn on grill and get nice and hot.
Take chicken out of marinade and place on platter. Sprinkle with dried mint.
Place chicken on grill and grill until they reach 165° Fahrenheit.
After chicken is done. Briefly place Naan on the grill and let char a little on each side. Remove.
Slice chicken strips to desired size.
Place 1 piece of naan on 4 plates. Top with sliced grilled chicken and feta cheese.
Place desired topping on top and drizzle with Tezatkiki Sauce.
Enjoy with feta fries!