Air Fryer Chicken Gyros with Tzatziki

Ingredients

• 2 lb boneless skinless chicken thigh fillets
• 3 tsp garlic cloves (Minced)
• 1 tbsp white wine vinegar (Red wine or apple cider vinegar may be used instead)
• 3 tbsp lemon juice (For the marinade)
• 1 tbsp extra virgin olive oil (For the marinade)
• 3 tbsp Greek yogurt (Preferably full-fat; for the marinade)
• 1.5 tbsp dried oregano
• 1 tsp salt (For the marinade)
• black pepper (For the marinade, to taste)
• 2 cucumbers (For tzatziki; grate after halving and removing watery seeds, yielding about 1/2–3/4 cup after squeezing)
• 1.25 cup Greek yogurt (Preferably full-fat; for tzatziki)
• 1 tbsp lemon juice (For tzatziki)
• 1 tbsp extra virgin olive oil (For tzatziki; use more for a richer sauce if desired)
• 1 garlic clove (Minced; for tzatziki)
• 0.25 tsp salt (For tzatziki)
• black pepper (For tzatziki, to taste)
• 3 tomatoes (De-seeded and diced)
• 3 cucumbers (Diced for the salad)
• 0.5 red Spanish onion (Peeled and finely chopped)
• 0.25 cup fresh parsley leaves (Optional)
• salt (For the salad, to taste)
• black pepper (For the salad, to taste)
• 4 pita breads or flatbreads (Warm before assembling)
• oil (For heating the grill or frying pan)

Steps

1. 1

   Combine all marinade ingredients in a ziplock bag and massage the bag to blend them well.

2. 2

   Add the chicken pieces to the bag and rub the marinade thoroughly over the chicken. Marinate for at least 2 hours, ideally up to 12 hours, and never longer than 24 hours.

3. 3

   Prepare the tzatziki by halving the cucumbers lengthwise and scooping out the watery seeds.

4. 4

   Coarsely grate the cucumbers, then squeeze out their juice using paper towels or a tea towel.

5. 5

   Place the strained cucumber in a bowl. Add the Greek yogurt, lemon juice, olive oil, minced garlic, salt, and black pepper, and mix together.

6. 6

   Let the tzatziki flavors meld for at least 20 minutes.

7. 7

   Mix the diced tomatoes, diced cucumbers, chopped red onion, parsley, salt, and pepper together to make the salad.

8. 8

   Heat a grill or frying pan with oil over medium-high heat.

9. 9

   Remove the chicken from the marinade and cook each piece for 2–3 minutes per side, until golden brown and cooked through.

10. 10

    Transfer the cooked chicken to a plate and let it rest loosely covered with foil for 5 minutes.

11. 11

    Warm the pita or flatbread, then place salad on it and add sliced chicken.

12. 12

    Dollop tzatziki over the chicken and salad.

13. 13

    Roll the gyro tightly using parchment or foil, securing it by twisting the ends. Serve; diners may assemble their own gyros if preferred.

Notes

The structured instructions specify cooking on a grill or in a frying pan, despite the recipe title referring to an air fryer. The chicken may be marinated uncooked in the freezer; thaw it, massage the marinade back in, and cook as directed. Tzatziki can be made ahead and keeps well in the refrigerator, developing more flavor after a few hours. Flatbreads may be substituted for pita.

Nutrition per serving

• main
• Greek
• air-fryer-style
• grilled
• weeknight dinner
• high-protein
• family-friendly