Bookmark
Bring bright Greek flavors home with these easy chicken gyros. The air fryer does the heavy lifting for the chicken, so you can set out bowls of crisp veggies and tangy tzatziki. Warm naan wraps up the tender chicken, melty herby butter, and crunchy fries—it’s just like a little taste of Athens at your dining table.
When we go “fakeaway” at home, these disappear in minutes. Air-fried chicken brings the taste of a cozy Greek spot to your kitchen, and everyone ends up licking their fingers.
Mouthwatering Ingredients
- Naan bread: Pick super soft naan that rolls up instead of cracking
- Tzatziki sauce: Creamy Greek yogurt dip you can make or grab your go-to store brand
- Butter: Leave it out to get soft so mixing is a breeze
- French fries: Cook up some crispy fries for that true street food crunch
- Boneless chicken thighs: Go for thigh meat since it’s more juicy and takes on more of the marinade flavor
- Garlic cloves: Fresh garlic packs a punch and gives great smell
- Lemon: Squeeze in fresh lemon to brighten things up and make the chicken tender
- Olive oil: Good olive oil is the way to rich, tasty marinade and herby butter
- Salt black pepper garlic powder smoked paprika: Dry off the chicken first so all these flavors really stick for a big taste
- Chilli flakes: For a hit of heat; go fresh if possible for more pop
- Chili powder: Totally up to you—just a pinch gives warm spice
- Red onion tomato cucumber: Use crisp, juicy veggies and cut them small for a fresh feel in every bite
Detailed Cooking Guide
- Serve Everything Up:
- Dig in while the gyros are fresh and hot. Each bite is a mix of textures and flavors—just how it should be
- Fill the Naan:
- Spoon a line of tzatziki down the middle of warm naan, pile on hot french fries, then add chicken with that buttery glaze. Fresh veggies like onion, tomato, and cucumber finish it with a pop. Fold, wrap with parchment for easy handling, and you’re set
- Get the Naan Ready:
- Pop naan in a warm skillet to soften and get some golden edges, or use the air fryer for a minute. You want it pliable for wrapping
- Baste the Chicken:
- Once chicken comes out hot, brush on the seasoned butter right away so it melts in for juicy flavor and shine
- Mix Up Seasoned Butter:
- Blend room-temp butter with lemon, a little salt and pepper, and some chili powder if you like. Stir it smooth so it’s ready to spread
- Cook the Chicken:
- Skewer up the marinated chicken, leaving space between pieces. Set air fryer or oven to four hundred Fahrenheit. Lay out the skewers, cook for about eighteen minutes, turning once. When the outside’s got color and it’s cooked through, you’re good
- Marinate Chicken:
- Chop the chicken thighs, toss in a bowl with garlic, lemon, olive oil, salt, pepper, garlic powder, smoked paprika, and chili flakes. Rub well so every piece is glossy. Fridge it for half an hour if you can for top flavor
Bookmark
The moment I brush the hot chicken with that buttery goodness, it’s game over. The whole house smells amazing and everyone crowds the counter. My kids love stuffing theirs with extra fries every time—makes it a little party for them.
Leftover Storage Advice
Keep your extra chicken sealed up in the fridge, and it’s good for three days. Stash the naan and veggies separately so nothing gets soggy. Tzatziki is fine in the fridge as long as it’s covered well. For the best taste, reheat chicken in the air fryer and add another sweep of butter if you want.
Swap Outs and Tips
You can use chicken breasts if you want, but thighs are juicier and don’t dry as fast. If you need a veggie version, halloumi or tofu marinates and cooks up nice. Store-bought flatbreads are fine if you can’t get naan—soft is best. No tzatziki? Try plain Greek yogurt with a squeeze of lemon instead.
Bookmark
Ways to Serve
I like to pile up extra fries or spoon out a load of Greek salad on the side. Sometimes, we do a DIY toppings bar: olives, feta, jalapeños—everyone makes their own masterpiece. Gyros are awesome the next day for lunch if you keep everything apart and build new wraps fresh.
Origin and Story
Gyros come from the classic way of cooking meat on a spinning stick and wrapping everything up with veggies and zippy sauce. While this version isn’t exactly the classic method, it nails the big, fresh flavors and fun eating you get from Greek street food. It’s all about sharing and keeping it hands-on around the table.
Frequently Asked Questions About Recipes
- → What protein works best for this dish?
Go for boneless chicken thighs if you want juicy meat that grabs every bit of flavor from the marinade. If you’re after something lighter, boneless chicken breast does the trick too.
- → Can I make this without an air fryer?
No air fryer? No problem! Pop the chicken on skewers and roast it in your oven at 400°F (200°C) for about 18 to 20 minutes. Flip it halfway so both sides get golden.
- → How do I keep the chicken juicy?
Let that chicken sit in the marinade for at least half an hour, and don’t leave it cooking too long. Right after it’s done, brush on some of that seasoned butter for extra moisture and flavor.
- → Is there a substitute for naan bread?
Pita is a solid swap, but any flatbread or wrap will do if you can't find naan.
- → What vegetables work well in the wrap?
Try red onion, tomatoes, or cucumber—the classics. Want more crunch? Toss in some shredded cabbage or crisp lettuce too.