Grilled Chicken Gyros with Greek Air Fried Potatoes Ingredients 4+ 2-4 Chicken Breast Iceberg Lettuce Tzatziki Sauce (I'm using my homemade recipe) 1 Medium Red Onion 1 Medium Tomato 1 Green Bell Pepper Feta Cheese Mozerella Cheese Salt Black Pepper Garlic Powder Olive Oil Cooking Spray 2-4 Russet Potatoes Dried Oregano Greek Marinade 1 Medium Lemon Steps Place your chicken breasts into a zip lock bag or bowl and pour 3/4 of your Marinade onto them. Let them Marinade in for 2 - 48 hours. The longer, the tastier. While they Marinade, go ahead and make your Tzatziki (recipe on my profile). If you don't plan on making Tzatziki from scratch, then you can ignore this step. After marinading, Preheat your BBQ to medium heat (about 375°F). Cut all of your vegetables and set in the fridge until you're ready to assemble the Gyros. Brush the grill with a bit of oil and place your chicken on (topside down). Cook for 15 minutes, then flip, brush with...
Grilled Chicken Gyros with Greek Air Fried Potatoes
Ingredients
- 2-4 Chicken Breast
- Iceberg Lettuce
- Tzatziki Sauce (I'm using my homemade recipe)
- 1 Medium Red Onion
- 1 Medium Tomato
- 1 Green Bell Pepper
- Feta Cheese
- Mozerella Cheese
- Salt
- Black Pepper
- Garlic Powder
- Olive Oil
- Cooking Spray
- 2-4 Russet Potatoes
- Dried Oregano
- Greek Marinade
- 1 Medium Lemon
Steps
Place your chicken breasts into a zip lock bag or bowl and pour 3/4 of your Marinade onto them. Let them Marinade in for 2 - 48 hours. The longer, the tastier.
While they Marinade, go ahead and make your Tzatziki (recipe on my profile). If you don't plan on making Tzatziki from scratch, then you can ignore this step.
After marinading, Preheat your BBQ to medium heat (about 375°F). Cut all of your vegetables and set in the fridge until you're ready to assemble the Gyros.
Brush the grill with a bit of oil and place your chicken on (topside down). Cook for 15 minutes, then flip, brush with the 1/2 the remaining marinade and continue to cook for another 10-15 minutes. Chicken is finished when it hits an internal temperature of 165°F.
While the chicken cooks, slice your potatoes into chunks and place them into your air fryer. Drizzle a bit of olive oil and evenly spread some salt, pepper, garlic powder and dried Oregano.
Cook until they are brown and crispy. I cooked them at about 375-400°F for 25 minutes or so.
Pull your chicken off, brush them with remaining marinade and let them rest for 5-10 minutes. While they rest, heat a pan large enough to fit your flatbread.
Set your flatbread in as is (I'm using leftover garlic Naan, but anything you use will do). Heat both sides for about a minute and get ready to assemble the wrap.
Lay out some tin foil and place the Flatbread on the tin foil (halfway on the top, so it's easy to wrap).
Cut chicken get all insides ready for assembly.
Spread desired amount of Tzatziki, then add chicken, vegetables, cheese and feta. Cut some pieces of lemon for garnish, but also drip some onto the gyro. Wrap for easy eating and set in plate.
Put some Tzatziki into a dipping bowl and put some potatoes on the side. Serve immediately.
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