Air Fryer Chicken Gyros (Under 30 Minutes!)
Skip the takeout, and make this air fryer chicken gyros recipe with a warm, spiced, yoghurt marinade in less than 30 minutes instead!
Ingredients
Chicken Gyros Marinade
- 100 g Greek yoghurt
- 1 tablespoon lemon juice
- 2 teaspoon garlic purée
- 1 teaspoon salt
- 1 teaspoon ground cumin
- 1 teaspoon oregano
- 1 teaspoon paprika
- ½ teaspoon ground coriander
- ½ teaspoon cayenne
- ½ teaspoon ground cardamom
- ½ teaspoon ground cinnamon
- 650 g chicken thighs boneless and skinless - See Notes
Tzatziki
- 100 g of cucumber before grating, it will be a lower weight once water removed
- 1 garlic clove
- 2 teaspoon malt vinegar
- 450 g Greek yoghurt 10% fat
- 7 g salt
- ¼ teaspoon white pepper
- drizzle extra virgin olive oil
Sumac Onions
- 1 red onion sliced thinly
- 2 teaspoon olive oil
- 1 teaspoon sumac
- squeeze fresh lemon juice
Giant Cous Cous (if making Chicken Gyros Bowl)
- 200 g giant cous cous 50g per person (recommended)
- 1 chicken stock cube
Other Ingredients
- 225 g halloumi cubed
- 1 tomato seeds removed and cubed
- ⅓ cucumber cubed
- pitta bread or greek flatbreads
- chips
- cayenne for sprinkling
Instructions
Chicken Gyros Marinade
- Mix ingredients for marinade (100 g Greek yoghurt, 1 tablespoon lemon juice, 2 teaspoon garlic purée, 1 teaspoon salt, 1 teaspoon ground cumin, 1 teaspoon oregano, 1 teaspoon paprika, ½ teaspoon ground coriander, ½ teaspoon cayenne, ½ teaspoon ground cardamom, ½ teaspoon ground cinnamon) together in a bowl.
- Add 650 g chicken thighs to marinade and stir to ensure they are fully coated
- To cook, either: airfry at 200C/390F for 16 minutes minutes OR oven bake in preheated oven at 200C/390F for 18-22 minutes (internal temperature of chicken should be 74C/165F)
Tzatziki
- Finely chop 1 garlic clove and mix with 2 teaspoon malt vinegar and 7 g salt in a bowl
- Grate 100 g of cucumber into fine sieve or kitchen paper and squeeze out excess water
- Add drained cucumber to bowl with garlic etc. and add 450 g Greek yoghurt, ¼ teaspoon white pepper and drizzle extra virgin olive oil - mix to combine
Sumac Onions
- Finely slice 1 red onion and mix with 2 teaspoon olive oil, 1 teaspoon sumac and squeeze fresh lemon juice
Giant Cous Cous (if making Chicken Gyros Bowl)
- Cook 200 g giant cous cous in water with 1 chicken stock cube until al dente, drain and leave to one side until ready to serve
Assembly
- Remove chicken from airfryer (or oven) and chop into slices
- Serve immediately with your choice of accompaniments: tzatziki, sumac onions, giant cous cous, pitta bread or greek flatbreads, chips, 225 g halloumi, 1 tomato, ⅓ cucumber, cayenne - See Notes for storage options.
Notes
Chicken: Chicken thighs work best for juicy, flavourful gyros. Chicken breast can be used, but reduce the cooking time slightly to prevent it from drying out.
Oven Option: Coat the chicken with the marinade, and bake at 200°C/390°F for 18-22 minutes or until the internal temperature reaches 74°C (165°F).
Storage: Store leftover gyro chicken in an airtight container in the fridge for up to 4 days. Freeze raw or cooked gyro chicken for up to 3 months.
Nutrition
Calories: 856kcalCarbohydrates: 53gProtein: 58gFat: 45gSaturated Fat: 18gPolyunsaturated Fat: 6gMonounsaturated Fat: 15gTrans Fat: 0.1gCholesterol: 155mgSodium: 2365mgPotassium: 631mgFiber: 5gSugar: 9gVitamin A: 861IUVitamin C: 11mgCalcium: 793mgIron: 3mg
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