Hey fellow food enthusiasts!
Ah, lunchtime—when hunger pangs hit and the kitchen beckons! Today, I’m thrilled to whisk you away on a flavor journey to the sun-soaked shores of Greece with a dish that’s going to add a zesty kick to your midday meal. Ever since my better half and I honeymooned in the Greek islands, I’ve been smitten with their cuisine. From the clear azure waters to the mouth-watering food, Greece left a lasting impression.
So, today’s plate of the day is our very own Air-Fried Greek Chicken Gyros, featuring a tantalizing yogurt marinade, with rich hints of garlic and a medley of earthy spices, all wrapped snugly in a homemade tortilla. It’s a sensory delight that screams ‘flavour’ with every bite!
I bet you’re thinking, “But Al, isn’t it a cheat day indulgence?” Fear not, my friends. We’re doing something magical with our trusty air-fryer, giving that crispy, golden finish without the guilt usually associated with fried food. Life changing? I think yes.
Now let’s talk about yoghurt marinade—it’s a game-changer. The creaminess of the yoghurt pairs beautifully with the aromatic garlic and lemon zest, almost hugging the chicken in its tangy embrace. Plus, letting it sit in the fridge soaking up all that goodness ensures each strip of chicken is packed with unadulterated flavor.
When it comes to pulling our gyro together, the veggies are no wallflowers. They bring refreshing crunch and a beautiful color palette to our wrap. My mouth waters just thinking about that crunch of the cucumber mingling with the succulent chicken.
And the wrap, oh the humble tortilla, is the perfect vehicle for our Greek odyssey—soft and pliable but with enough tenacity to hold our mighty fillings. I prefer warming mine up a tad; it becomes more agreeable to the task at hand.
You may be thinking, “Isn’t this meal a bit too exotic for a midweek lunch?” Well, that’s the beauty of cooking, my friends—bringing the essence of world travel to your home kitchen on any given day. After all, aren’t the best adventures the ones that are unexpected and, dare I say, homemade?
I have a confession—I might have sneaked a few more spoonfuls of tzatziki while writing this post. It’s addictively good, friends. That cool creamy sauce unites the elements of our gyros with its dill-flecked glory. Just writing about it makes me yearn for a second round of lunch!
So there you have it, my fellow culinary adventurers—a little bit of Greece you can enjoy from anywhere. Perhaps you’ll savor these gyros with wistful dreams of Grecian seas, or maybe they’ll inspire your next holiday destination. Whatever your fancy, be sure to share your gyro creations with me. There’s nothing more delightful than seeing your spins on these recipes.
Until next time, happy cooking and even happier eating!
Yours in gustatory delight,
Al
Ingredients
– Chicken breasts, 600g (approx. 2 large breasts)
– Plain Greek yogurt, 200g
– Garlic cloves, 4, minced
– Olive oil, 2 tablespoons
– Lemon juice, from 1 lemon
– Dried oregano, 2 teaspoons
– Smoked paprika, 1 teaspoon
– Ground cumin, 1/2 teaspoon
– Salt, 1 teaspoon
– Ground black pepper, 1/2 teaspoon
– Tortilla wraps, 4 large
– Cucumber, 1/2, thinly sliced
– Cherry tomatoes, 150g, halved
– Red onion, 1 small, thinly sliced
– Lettuce, a handful, shredded
– Fresh parsley, a small bunch, finely chopped
For Tzatziki sauce:
– Plain Greek yogurt, 150g
– Cucumber, 1/2, grated and excess water squeezed out
– Garlic clove, 1, minced
– Fresh dill, 1 tablespoon, chopped
– Lemon juice, 2 tablespoons
– Olive oil, 1 tablespoon
– Salt, 1/2 teaspoon
– Black pepper, a pinch
Method
1. Start by preparing the chicken marinade. In a mixing bowl, combine the 200g of Greek yogurt, minced garlic cloves, olive oil, lemon juice, dried oregano, smoked paprika, ground cumin, salt, and black pepper. Mix all the ingredients thoroughly.
2. Slice the chicken breasts into thin strips and add them to the marinade, ensuring they’re well-coated. Cover the bowl and let the chicken marinate in the refrigerator for at least 1 hour, but ideally overnight for the flavors to fully infuse.
3. While the chicken is marinating, prepare the tzatziki sauce. In a bowl, mix together the 150g of Greek yogurt, grated and drained cucumber, minced garlic clove, chopped fresh dill, lemon juice, olive oil, salt, and black pepper. Cover and refrigerate the sauce until you’re ready to serve.
4. Preheat the air fryer to 200°C (390°F). Once the chicken is marinated and the air fryer is heated, place the chicken strips in a single layer in the air fryer basket. You may need to cook in batches to avoid overcrowding.
5. Air-fry the chicken for 10-12 minutes, or until they are golden brown and cooked through, turning halfway for even cooking.
6. While the chicken is cooking, prepare the fresh vegetables. Slice the cucumber, cherry tomatoes, red onion, and shred the lettuce. Set them aside.
7. Warm up the tortilla wraps for about 10-20 seconds in the microwave or in a hot dry pan just to make them pliable.
8. Once the chicken is done, assemble the gyros. Lay out a tortilla wrap, spread a generous spoonful of tzatziki sauce in the middle, then add a portion of the cooked chicken and top with cucumber slices, cherry tomatoes, red onion, shredded lettuce, and a sprinkle of fresh parsley.
9. Fold the tortilla wrap at the bottom to hold the ingredients in, and then roll it on the sides to create a gyro wrap.
10. Serve the chicken gyros immediately with extra tzatziki sauce on the side.
Enjoy your Air-Fried Greek Chicken Gyro!
