Introduction
If you spend enough time around the Greek coast, you quickly discover that almost anything can end up in a gyros. Fresh fish. Lemon. Oregano. Garlic. Warm flatbreads. And honestly, when the ingredients are this good, who's arguing? These fish gyros take flaky white fish, coat it in Mediterranean herbs and citrus, then load it into warm flatbreads with crisp salad and a proper garlic yoghurt sauce. Fresh. Bright. Ridiculously easy to eat.
You’ll Need
500g white fish fillets (cod, haddock, sea bass, hake, or pollock), cut into strips
2 tbsp olive oil
Juice of 1 lemon
2 cloves garlic, crushed
1 tsp dried oregano
1 tsp dried thyme
1 tsp sea salt
½ tsp black pepper
4 flatbreads or pitta breads
For the Garlic Yoghurt
4 tbsp Greek yoghurt
1 clove garlic, finely grated
1 tsp lemon juice
Pinch of salt
For the Filling
½ cucumber, diced
2 tomatoes, diced
¼ red onion, finely sliced
Small handful fresh parsley
Optional but Dangerous
Crumbled feta
Kalamata olives
Chilli flakes
Extra lemon wedges
Method
Preheat your air fryer to 200°C.
In a bowl combine the olive oil, lemon juice, garlic, oregano, thyme, salt, and black pepper.
Add the fish strips and coat thoroughly.
Allow to marinate for 10–15 minutes if possible.
Lightly spray the air fryer basket with oil.
Arrange the fish strips in a single layer.
Air fry at 200°C for 8–10 minutes, shaking gently halfway through, until lightly golden and cooked through.
While the fish cooks, mix together the yoghurt, garlic, lemon juice, and salt.
Warm the flatbreads during the final minute.
Fill each flatbread with fish, cucumber, tomato, red onion, and parsley.
Drizzle generously with the garlic yoghurt sauce.
Finish with feta, olives, chilli flakes, or extra lemon if using.
Serve immediately while everything is still warm and fresh.