Air fryer gyros

Samuel Goldsmith2Source

air fryer chicken thighs chips flatbreads fries greek gyros

Ingredients

3 boneless and skinless chicken thighs cut into bite-sized pieces

150g oven fries or chips

1 tomato halved and sliced

1 small red onion finely sliced

125g Greek yogurt

½ lemon zested and juiced

1 ½ tbsp olive oil

1 garlic clove finely grated

1 tsp ground coriander

1 tsp ground cumin

1 tsp smoked paprika

1 ½ tsp dried mixed herbs

¼ cucumber finely chopped

80g Greek yogurt

1 very small garlic clove or half a clove, finely grated

8 mint leaves chopped

Method

Combine the ingredients for the marinade with a pinch of salt and some freshly ground black pepper. Add the chicken thighs and mix to ensure they’re coated. Leave for at least 20 mins or overnight. Before you start cooking, combine the tzatziki ingredients and set aside.

Cook the chips following pack instructions in your air fryer (around 200C for 15-20 mins, giving them a shake every 5 mins). If you have two drawers then you can cook the chicken at the same time. If you’re using a single drawer air fryer, set the cooked chips aside, then add the chicken and cook at 180C for 20-25 mins, turning halfway through. Remove the chicken from the air fryer and leave to rest for 5 mins. Meanwhile, reheat the chips at 200C for 5 mins.

Slice the chicken, then top each flatbread with the tzatziki, tomato, red onion, chicken and chips. To serve, roll up the gyros and wrap in baking parchment, if you like.