Air Fryer Gyro Chicken

• 450 g Chicken thighs, boneless, skinless
• 1 tbsp Olive oil
• 1 medium Lemon
• 2 cloves Garlic
• 1 ½ tsp Dried oregano
• 1 tsp Sweet paprika
• ½ tsp Ground cumin
• ¾ tsp Fine sea salt
• ¼ tsp Black pepper
• 2 medium Tomato, ripe but firm
• ½ large Cucumber
• 1 small Red onion
• 120 g Greek yogurt
• 2 pieces Pita bread

1. In a bowl, toss the chicken with olive oil, zest and juice from the lemon, crushed garlic, dried oregano, sweet paprika, ground cumin, fine sea salt and black pepper. Leave to sit while you prep the salad.
2. Dice the tomato, slice the cucumber, and thinly slice the red onion. Spoon the greek yogurt into a small bowl and set aside.
3. Heat the air fryer to 200°C (390°F). Arrange the chicken in a single layer and cook for 10 minutes, turning once, until browned and cooked through.
4. Rest the chicken for 3 minutes, then slice it thinly. Warm the pita bread for 1 to 2 minutes in the air fryer or in a dry pan until soft and pliable.
5. Fill each pita with sliced chicken, tomato, cucumber and red onion, then finish with a generous spoon of greek yogurt. Serve straight away while the chicken is hot and the pitta is warm.

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