HARISSA CHICKEN GYROS
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 (shop-bought)

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.