Stuffed vine leaves
Georgina Savvides' traditional Greek recipe requires a little effort but makes a tasty authentic meal. Stuff vine leaves with a spiced beef filling.
Air fryer gyros
Serves 2
Easy
Prep:
Cook:
plus marinating
When the weather heats up, keep your energy bills low with this holiday favourite of flatbreads packed with air fryer marinated chicken, fries and tzatziki
Skip to ingredients
- 3 boneless and skinless chicken thighscut into bite-sized pieces
- 150g oven friesor chips
- 1 tomatohalved and sliced
- 1 small red onionfinely sliced
For the marinade
- 125g Greek yogurt
- ½ lemonzested and juiced
- 1 ½ tbsp olive oil
- 1 garlic clovefinely grated
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1 ½ tsp dried mixed herbs
For the tzatziki
- ¼ cucumberfinely chopped
- 80g Greek yogurt
- 1 very small garlic cloveor half a clove, finely grated
- 8 mint leaveschopped
Nutrition: Per serving
- kcal725
- fat33g
- saturates11g
- carbs70g
- sugars10g
- fibre8ghigh
- protein33g
- salt0.63g
Method
step 1
Combine the ingredients for the marinade with a pinch of salt and some freshly ground black pepper. Add the chicken thighs and mix to ensure they’re coated. Leave for at least 20 mins or overnight. Before you start cooking, combine the tzatziki ingredients and set aside.
step 2
Cook the chips following pack instructions in your air fryer (around 200C for 15-20 mins, giving them a shake every 5 mins). If you have two drawers then you can cook the chicken at the same time. If you’re using a single drawer air fryer, set the cooked chips aside, then add the chicken and cook at 180C for 20-25 mins, turning halfway through. Remove the chicken from the air fryer and leave to rest for 5 mins. Meanwhile, reheat the chips at 200C for 5 mins.
step 3
Slice the chicken, then top each flatbread with the tzatziki, tomato, red onion, chicken and chips. To serve, roll up the gyros and wrap in baking parchment, if you like.
