Chicken gyros

Tender, juicy chicken marinated in yogurt, garlic, lemon and oregano and inspired by the classic Greek street food. Quick and easy, cooked in the air fryer until golden and slightly charred, then sliced and stuffed into warm flatbreads with a creamy tzatziki, oregano salted fries and fresh herbs. See recipe notes for creating these in the oven.

Time to make : 40 minutes

Serves : 2

Ingredients

Chicken

2 chicken breasts

2 tbsp Greek yogurt

1 tbsp olive oil

2 garlic cloves, minced

2 tsp dried oregano

1 tsp paprika

½ tsp thyme

½ tsp ground cumin

½ tsp ground coriander

Juice of ½ lemon

Salt and pepper

Chips

200g frozen chips

1 tsp dried oregano

1 tsp salt

Drizzle olive oil

Tzatziki

160g Greek yogurt

1 small cucumber

1 garlic cloves, minced

Juice of ½ lemon

Salt and pepper

Flatbreads, raw or pickled red onion (see my quick and simple homemade ones here), fresh dill and parsley.

Method.

1. In a bowl, combine all chicken ingredients and toss to coat. Leave to marinate for at least 20 minutes.

2. Halve the cucumber lengthways, scoop out the seeds with a teaspoon and then grate. Squeeze out excess moisture using a kitchen paper towel, then mix with yogurt, lemon juice, garlic, salt and pepper.

3. Toss frozen chips in a bowl with olive oil, oregano, and salt.

4. Cook chicken and chips in the air fryer in separate compartments at 180°C for 10–12 minutes. Flip the chicken and shake the chips halfway through. Slice the chicken into strips once cooked.

5. Fill warm flatbreads with tzatziki, sliced chicken, a handful of chips, red onion and fresh herbs.

Nutritional Information

(per serve)

684 cals

20g fat, 60g carbs, 60g protein

Good to know:

• Store any leftover chicken, tzatziki or cooked chips in the fridge in separate airtight containers for up to 3 days.