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A hand holds a chicken gyros wrap filled with grilled meat, French fries, sliced red onions, tomatoes, tzatziki sauce, and sprinkled spices, with a blurred green background.

Airfryer Chicken Gyros

Lauren
A versatile Airfryer Chicken Gyros recipe, ready in 30 minutes, that can be used to make a typical wrap/flatbread. Or alternatively, loaded up on top of tzatziki and giant cous cous with all the toppings for a twist on the traditional Gyros in a bowl.
5 from 4 votes
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Dinner, Lunch, Main Course
Cuisine Greek
Servings 4
Calories 856 kcal

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

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 optional

Giant Cous Cous (if making Chicken Gyros Bowl)

  • 200 g giant cous cous 50g per person
  • 1 chicken stock cube

Other Ingredients

  • 225 g halloumi cubed
  • 1 tomato seeds removed and cubed
  • 100 g 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, cayenne.

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
Keyword airfryer chicken gyros, chicken gyros, chicken gyros bowl
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