Easy Air Fryer Chicken Gyros

Finding a way to make restaurant-style gyros at home has always felt like an impossible task. Between the traditional rotating meat cone and that perfect mix of seasonings, it’s easy to think this Mediterranean favorite is best left to the pros at your local food truck or Greek spot. But here’s the thing – I’ve cracked the code with these air fryer chicken gyros that are both simple to make and totally doable for a regular weeknight dinner. They’re quick, tasty, and give you all those familiar gyro flavors you love, just without the fancy equipment or complicated process.

What Kind of Chicken Should I Use?

Chicken thighs are the star of this gyros recipe, and for good reason. While you could technically use chicken breast, thighs are really the way to go here – they’re naturally more flavorful and stay juicy even when cooked at high temperatures in the air fryer. Look for boneless, skinless thighs at your grocery store, though you can certainly remove the skin yourself if you can only find skin-on pieces. If your thighs are particularly large, try to cut them into similarly-sized pieces so they cook evenly. For the best results, let your chicken come to room temperature for about 20 minutes before cooking, and pat it dry with paper towels to help the seasonings stick better.

Options for Substitutions

This gyros recipe is pretty adaptable – here are some handy swaps you can try:

• Chicken thigh: While chicken thighs give the best flavor and moisture, you can use chicken breast if you prefer. Just watch the cooking time as it tends to dry out faster. Turkey breast is another good option.
• Cocktail sauce: Instead of cocktail sauce, try tzatziki sauce (more traditional), plain yogurt mixed with garlic and herbs, or even hummus. Each will give a different but tasty twist to your gyros.
• Plain flour: For the flatbread, you can use bread flour for a chewier texture. If you’re short on time, store-bought pita bread or flatbread works just fine too!
• Whole milk: For the bread dough, you can substitute whole milk with 2% milk or plant-based alternatives like unsweetened soy milk. Just make sure they’re at room temperature for the yeast to work properly.
• Fries: Skip the fries or replace them with air-fried sweet potato fries, roasted potato wedges, or a simple side salad for a lighter option.
• Fresh garlic: If you’re out of fresh garlic, use ½ teaspoon of garlic powder instead. It works just as well in the marinade.

Watch Out for These Mistakes While Cooking

The biggest challenge when making chicken gyros in an air fryer is preventing the meat from drying out – marinate your chicken thighs for at least 2 hours (or overnight) to ensure they stay juicy and flavorful during cooking. Another common mistake is overcrowding the air fryer basket, which prevents proper air circulation and results in uneven cooking – work in batches if needed, leaving space between the pieces of chicken. For the homemade pita bread, avoid rolling the dough too thin as it won’t puff up properly, and make sure your yeast is fresh and active by checking if it bubbles in warm water with sugar before using. To get that authentic gyro texture, let the chicken rest for 5-10 minutes after cooking, then slice it against the grain into thin strips – cutting with the grain will make the meat tough and chewy.

What to Serve With Chicken Gyros?

When serving chicken gyros, I like to go all in on those Mediterranean vibes with some simple but tasty sides. A fresh Greek salad with chunks of cucumber, tomatoes, red onions, and feta cheese makes the perfect light accompaniment to these hearty sandwiches. You can also add a side of tzatziki sauce for extra dipping – it’s great with both the gyros and any extra fries you might have on your plate. For a complete spread, try adding some warm pita bread and a bowl of kalamata olives to really bring that street food experience home.

Storage Instructions

Keep Fresh: Got leftover chicken gyros? Keep the components separate for the best results. Store the cooked chicken in an airtight container in the fridge for up to 3 days. Keep the pita bread in a zip-top bag at room temperature for 2 days, or in the fridge for up to 5 days. Fresh veggies should be stored separately in the fridge and sliced just before serving.

Prep Ahead: You can marinate the chicken up to 24 hours in advance – in fact, this will make it even more flavorful! The pita dough can also be made ahead and stored in the fridge for up to 24 hours before cooking. Just let it come to room temperature for 30 minutes before shaping.

Warm Up: To enjoy leftover gyros, warm the chicken in the air fryer for 2-3 minutes at 350°F or in a skillet until heated through. Give the pita bread a quick 30-second warm-up in the microwave wrapped in a slightly damp paper towel, or toast it briefly. Then assemble with fresh toppings!

Preparation Time	30-60 minutes
Cooking Time	30-40 minutes
Total Time	120-180 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2300-2500
• Protein: 150-160 g
• Fat: 120-130 g
• Carbohydrates: 230-250 g

Ingredients

• 800 grams boneless chicken thigh
• 2 tablespoons olive oil
• 1 teaspoon paprika
• 1 clove garlic, minced
• Salt to taste
• 160 grams whole milk
• 160 grams water
• 6 grams yeast
• 2 teaspoons sugar
• 30 grams olive oil
• 460 grams plain flour
• 1 1/2 teaspoons salt
• 5 tablespoons cocktail sauce
• 150 grams fries
• 2 tomatoes
• Onion, sliced
• Parsley for garnish

Step 1: Marinate the Chicken Fillets

Place the chicken fillets, olive oil, both types of paprika, and salt into a bowl.

Finely chop the garlic and add it to the bowl.

Wearing gloves, mix all ingredients well with your hands to ensure the chicken is evenly coated with the marinade.

Cover the bowl with plastic wrap and refrigerate it for 2-3 hours to let the flavors meld.

Step 2: Cook the Chicken Fillets

Preheat the air fryer to 190°C (370°F).

Transfer the marinated chicken fillets to the air fryer’s basket and cook them for 20 minutes, or until cooked through and juicy.

Once done, remove the basket from the air fryer and let it rest for 5 minutes.

Then, cut the chicken into thin, slanted slices and set aside.

Step 3: Prepare the Dough

In a mixer’s bowl, combine milk, water, yeast, sugar, and olive oil.

Gently whisk the ingredients together.

Add flour and salt, and beat them using the hook attachment on high speed for 5-6 minutes, until you achieve a smooth and elastic dough.

Grease a separate bowl with olive oil, place the dough in it, cover with plastic wrap, and set aside for 1-2 hours, or until doubled in size.

The rising time will vary based on room temperature.

Step 4: Shape and Cook the Pitas

Preheat the air fryer to 200°C (390°F).

Dust your worktop with flour, place the risen dough on it, and cut into 5 equal pieces.

Roll out each piece into a round sheet, 18-20 cm in diameter.

Transfer each pita to the air fryer’s basket and cook individually for 4-5 minutes, until puffed and lightly browned.

Remove from the basket and set aside.

Step 5: Assemble the Chicken Gyros

Spread 1 tablespoon of cocktail sauce on each pita.

Divide the sliced chicken gyros evenly among the pitas.

Top with French fries, tomato slices, onion, and parsley.

Wrap each pita around the fillings to create a delicious gyro.

Serve immediately and enjoy!