High-Protein Loaded Chicken Gyros

Ingredients

• 250 g Chicken breast (Cut into chunks)
• 250 g Boneless skinless chicken thighs (Trim excess fat and cut into chunks)
• 1 tsp Smoked paprika (For the chicken)
• 1 tsp Garlic powder (For the chicken)
• 1 tsp Ground cumin (For the chicken)
• 1 tsp Dried oregano (For the chicken)
• 1 tsp Black pepper (For the chicken)
• 1 tsp Salt (For the chicken)
• 30 g 0% Greek yogurt (For the chicken marinade)
• 0.5 lemon Lemon juice (For the chicken marinade)
• 0.5 tsp Baking soda (For the chicken marinade)
• Cooking spray (For the chicken and fries)
• 300 g Raw potato (Slice into fries)
• Salt (For the fries, to taste)
• Black pepper (For the fries, to taste)
• Paprika (For the fries, to taste)
• 125 g Greek yogurt (For the tzatziki)
• 100 g Cucumber (Grated)
• 0.5 lemon Lemon juice (For the tzatziki)
• 0.5 tsp Garlic salt (The source also says salt to taste)
• Sweetener (Optional, for the tzatziki)
• 250 g 0% Greek yogurt (For the flatbread)
• 190 g Greek yogurt (Also listed in the source under flatbread; the source is ambiguous about whether this is an additional yogurt quantity)
• 190 g Self-raising flour (The source says plain flour may be substituted with 1 tsp baking powder)
• 0.5 tsp Salt (For the flatbread)
• Pickles (Sliced, for serving)
• Onion (Sliced, for serving)
• Tomato (Sliced, for serving)

Steps

1. 1

   Slice the potatoes into fries. Optionally soak them in an ice bath, then dry them thoroughly for extra crunch.

2. 2

   Spray the fries with cooking spray and lightly season with salt, pepper, and paprika.

3. 3

   Bake the fries at 200°C for 25–30 minutes, shaking halfway through, until crisp and cooked through.

4. 4

   Make the tzatziki by mixing the Greek yogurt, grated cucumber, lemon juice, garlic salt, and optional sweetener until smooth and creamy.

5. 5

   Cut the chicken breast and chicken thighs into chunks. Add the yogurt, smoked paprika, garlic powder, cumin, oregano, pepper, salt, baking soda, and lemon juice, then mix well to coat.

6. 6

   Thread the seasoned chicken onto a skewer. Spray it with cooking oil and air-fry at 200°C for 20–25 minutes, rotating at intervals, until golden brown and cooked through.

7. 7

   Combine the yogurt and self-raising flour with the salt, mixing until clumps form. Knead the mixture into a dough ball.

8. 8

   Divide the dough into two balls for large gyros or three balls for medium gyros.

9. 9

   On a floured surface, roll each dough ball into a flatbread.

10. 10

    Cook the flatbreads in a pan until golden and fluffy on both sides.

11. 11

    Slice the cooked gyro chicken into pieces.

12. 12

    Fill each flatbread with the sliced chicken, tzatziki, homemade fries, and sliced pickles, onion, and tomato. Top with more tzatziki, fold, and serve.

Notes

The source gives 2 large or 3 medium gyros. It states that the gyros are best fresh. For storage, cool all components completely, pack them separately, and refrigerate for up to 5 days. To reheat, microwave the fries and chicken for 1 minute to remove the chill, then air-fry them to restore crispness; microwave the flatbread for 1 minute until warm, then assemble with the salad and tzatziki. The flatbread ingredient list appears ambiguous because it lists both 250 g 0% Greek yogurt and 190 g Greek yogurt before 190 g self-raising flour; both quantities have been preserved.

Nutrition per serving

• main
• Mediterranean
• high-protein
• chicken
• air-fried
• oven-baked
• meal-prep