Harissa chicken gyros

These are stunning and make lunchtime extra special, inspired by a version I had at a street food festival. They’re so quick to make that they also work really well for dinner, especially if you’re having friends round. They look so good that people will think you’ve spent ages cooking but the reality is, it’s all done in 15 minutes.

Serves: 3

Ingredients

• 2 tbsp harissa paste
• juice of 1 lemon
• 1 tsp paprika
• 1 tsp Cajun seasoning
• 1 tsp ground cumin
• 500g skinless, boneless chicken thighs
• salt and pepper, to taste
• 3 supermarket gyros, flatbreads or pittas
• handful of rocket
• 3 tbsp pomegranate seeds
• small handful of pickled red onions (I use shop-bought– who has time to pickle stuff?)

Sauce

• 5 heaped tbsp Greek yogurt
• juice of 1 lemon
• 2 garlic cloves, crushed

METHOD

1. Combine the harissa, lemon juice, paprika, Cajun seasoning, cumin and salt and pepper in a bowl. Coat the chicken with this mixture – if you can, preheat the air fryer for 2–3 minutes because adding the chicken to the hot drawer will give it an extra bit of char. Air-fry at 200°C for 12 minutes.
   
   
2. While the chicken is cooking, combine the yogurt with the lemon juice and garlic.
   
   
3. Heat the gyros or flatbreads and assemble, stuffing with the chicken and rocket and drizzling over the yogurt sauce, then top with the pomegranate seeds and pickled red onions.