Chicken Gyro in the Air Fryer

1 tbsp coriander seeds 1 clove garlic Zest of 1 lemon 1 tbsp smoked paprika 1 tbsp dried thyme 50 ml olive oil 3 tbsp lemon juice 600 γρ chicken thigh fillet 1 large onion Skewers 1 tbsp Maille original mustard Salt Pepper

For Serving:

Tzatziki Pita bread 1 onion 1 tomato 1 tbsp parsley Olive oil

In a mortar or blender, add the coriander seeds, garlic, lemon zest, smoked paprika, pepper, and thyme. Grind well.

Add salt, olive oil, and 1 tbsp of lemon juice. Mix until the marinade is smooth.

Place the chicken in a bowl and add the marinade. Mix well to coat evenly. Cover the bowl and let the chicken marinate for at least 15 minutes in the fridge (ideally 3 hours).

Skewer 3 sticks into a piece of chicken and continue stacking the rest on top. Finally, place a large onion, cut in half, on top.

Place the gyro in the Air Fryer (diagonally to fit) and cook at 180°C (356°F) for 25-30 minutes, turning halfway through.

When flipping the gyro, brush mustard on all sides using a pastry brush.

Slice the tomato into wedges and the onion into thin slices.

Serve the chicken with pita bread, tzatziki, tomato, and onion. Drizzle with olive oil and sprinkle with parsley.