Air-Fryer Chicken Gyros

Ingredients:

Chicken:
600g chicken thighs
3 tbs Greek Yogurt
2 Garlic cloves finely chopped
1 tsp Smoked Paprika
1 tsp Ground cumin
1 tsp Ground Coriander
1 tsp Tumeric
1 tsp Cayenne Pepper

Tzatziki:
2 Tbs Greek Yogurt
1/4 cucumber
1 Garlic clove
Juice of half a lemon
1/4 tsp salt

Flatbreads:
180g plain flour
180g Greek Yogurt
1 tsp baking powder
*water as required, if required

Method:

Chicken:
Mix together all the chicken ingredients.
Refrigerate 4hrs or preferably overnight.
Using two skewers, stack each piece of chicken.

Air Fryer:
35 - 40 minutes at 185°c turning the chicken over once during cooking time.

Oven:
45 minutes in the oven at 185°c turning the chicken over once during cooking time.

Grilling:
Place directly over coals till charred, then place to the side, close the lid and cook for a further 30 minutes.

Tzatziki:
Grate the cucumber & squeeze out excess water. Combine with all the other ingredients.

Flatbreads:
Mix the ingredients using a fork first, then get your hands in. Pull together & kneed to form a dough. Split into 4
Roll out on a floured surface so each flatbread is about 3-4 mm thick.

Get a griddle pan or frying pan smoking hot. Lightly oil & cook the flatbreads for 2 minutes on each side.

Slice the chicken off the skewers. Load into the flatbreads with the Tzatziki, some salad & hot sauce of your choice for extra heat.

*Alter ingredients to suit chicken volume or to taste.

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