Air Fryer Chicken Souvlaki

overhead shot of unfolded chicken souvlaki on marble backdrop

Print Recipe

5 from 3 votes

Here I'll show you how to make the most delicious chicken souvlaki in the air fryer!

Prep Time15

Cook Time15

Marinating Time2

Total Time30

Course: Dinner, Main Course

Cuisine: Greek

Servings:

Author: Chris Collins

Cost: £4 / $5

Equipment

2x Medium-Sized Bowls (one chicken one for salad)
Tongs
Cling Film
Sharp Knife & Chopping Board
4x 20cm / 8" Skewers (see notes)
Brush

Ingredients

Chicken

60g / 1/4 cup full-fat Greek Yoghurt
1 1/2 tbsp EACH: Lemon Juice, Olive Oil
3 cloves of Garlic, minced/finely grated
2 1/2 tsp Dried Oregano
2 tsp Smoked Paprika
1 tsp Ground Coriander
3/4 tsp Salt
1/2 tsp Black Pepper
640g / 1.4lb boneless skinless Chicken Thighs, sliced into bite-sized pieces
Oil Spray, as needed

Salad

200g / 7oz Tomatoes (2 medium)
100g / 3.5oz Cucumber
100g / 3.5oz Feta
75g / 2.6oz Green Pepper (1/2 large)
75g / 2.6oz pitted Kalamata Olives
1/2 small Red Onion
2 tbsp chopped Fresh Dill
2 tbsp Extra Virgin Olive Oil
1 tbsp Red Wine Vinegar
1/8 tsp EACH: Salt, Black Pepper (or to taste)
squeeze of Lemon Juice, to taste

To serve

4 Flatbreads
Tzatziki, as needed (homemade or store-bought)
Frozen Chips/Fries, as needed

Instructions

In a medium-sized bowl combine the marinade, then stir in the chicken until completely coated. Tightly cover and marinate in the fridge. I recommend 4 hours (up to overnight), with a minimum of 2 hours. Take out the fridge around 30mins before needed, just so you're not cooking cold chicken.
Thread the chicken onto 4 skewers, ensuring you leave a gap at both ends. Make sure the pieces are nice and compact so they stay nice and juicy.
Place in the air fryer, brush over any excess marinade and add the chips in between each skewer. Lightly spray with oil and cook at 200C/400F for 15 minutes, turning once, or until the chicken is lightly charred on the outside and piping hot right through the centre (timings may depend on the size of chicken pieces - safe internal temp for chicken is 165F/74C).
During this, finely dice everything for the salad. In a medium-sized bowl whisk together the extra virgin olive oil, red wine vinegar and salt & pepper. Toss everything in then stir in a squeeze of lemon juice (to taste).
Brush the chicken with the excess oil in the air fryer, then serve in flatbreads with tzatziki, chips and salad. Enjoy!

Video

Notes

a) Skewers - I use wooden skewers and have never had a problem with them burning. You can use metal, just be aware they'll be piping hot! I find 20cm/8" works great and they slot into the air fryer perfectly. Just cut/snap the skewers to fit the size as needed.

b) Chicken Thigh - I highly recommend using thigh as it's much fattier and is more difficult to overcook. You could try breast, but just be aware it'll likely cook through quicker. The safe internal temp for chicken is 74C/165F.

c) Marinating - This is a 30 minute dinner that takes place in two slots (chicken prep/chicken cook - salad prep is during cooking). If you need to make the dish without the breakup, just simply continue on with the recipe. Marinating is highly recommended, but they'll still be delicious.

d) Serving - I love serving the souvlaki like a gyro, but you can serve it as more of a spread if you wish. In which case you can keep the salad a little chunkier if you'd prefer. Chips are optional but recommended.

e) Calories - Per wrap without chips assuming 2 tbsp tzatziki per wrap.

Nutrition