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–+ servings
chicken gyros

20 Minute Air-Fryer Chicken Gyros

This chicken gyros is packed with flavor. Featuring marinated chicken, delicious tzatziki, and fresh veggies, all wrapped in soft naan for the perfect bite!
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Prep Time 10 minutes
Cook Time 20 minutes
Marinating Time: 30 minutes
Total Time 1 hour
Servings: 2 servings
Course: dinner, lunch, Main Course
Cuisine: greek
Ingredients Equipment Method Notes

Ingredients
  

Chicken Marinade:
  • 4 Boneless Chicken Thighs
  • 6 Garlic Cloves minced
  • ½ Lemon juiced
  • 3 tablespoon Olive Oil
  • 1 teaspoon Salt, Black Pepper, Garlic Powder, Smoked Paprika
  • ¼ teaspoon Chilli Flakes
Seasoned Butter:
  • 100 g Butter softened
  • ½ Lemon juiced
  • Pinch Salt & Black Pepper
  • Pinch Chili Powder optional
For Assembly:
  • Naan bread
  • Tzatziki Sauce
  • French Fries homemade or frozen
  • Red Onion diced
  • Tomato diced
  • Cucumber diced

Equipment

Method
 

Marinate the Chicken:
  1. In a large bowl, combine the chicken cubes with all the ingredients for marinating. Mix well to coat the chicken evenly. Cover and marinate for a minimum of 30 minutes.
Cook the Chicken:
  1. Thread the marinated chicken onto skewers. Air fry or bake at 400°F (200°C) for 18–20 minutes, flipping halfway through.
Prepare the Seasoned Butter:
  1. While the chicken cooks, prepare the seasoned butter, combining softened butter with all the listed ingredients mixing well. Set aside.
Finish the Chicken:
  1. Once the chicken is done, baste it generously with the seasoned butter while still hot for an extra boost of flavor.
Warm the Naan:
  1. Heat the naan bread in a skillet or air fryer until soft enough to fold easily.
Assemble the Gyros:
  1. Lay the naan flat and spread a generous layer of tzatziki. Add a handful of French fries, the buttery chicken pieces, and all the veggies. Wrap the naan tightly with parchment paper.
Serve & Enjoy:
  1. Serve these delicious homemade chicken gyros fresh and warm. Enjoy the perfect balance of flavors and textures!
Tip: Soak wooden skewers in water for 15-20 minutes before threading the chicken to prevent them from burning during baking. (SEE VIDEO BELOW)

    Notes

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