Description
Kalimera’s Famous Greek Chicken Gyros is a deliciously marinated chicken thigh dish infused with sweet paprika, oregano, and a secret mild curry powder, served in warm pita bread with fresh vegetables, a creamy tangy sauce, and optional thick-cut chips for an authentic Greek street food experience.
Ingredients
Chicken Marinade
- 1.25 kg / 2.5 lb chicken thighs, skinless boneless
- 1 tbsp sweet paprika (regular, not smoked or spicy)
- 1 tbsp mustard powder (or substitute with Dijon mustard)
- 1 tbsp dried oregano (Greek if available)
- 1/2 tbsp mild curry powder (not spicy, secret ingredient)
- 1 1/2 tsp cooking salt / kosher salt (halve if using table salt, +50% if using flakes)
- 1/2 tsp black pepper
- 1/3 cup extra virgin olive oil
Sauce
- 1 cup plain yoghurt (preferably Greek or Greek-style)
- 3 tbsp whole-egg mayonnaise (or regular mayonnaise)
- 3 tbsp extra virgin olive oil
- 2 tbsp yellow American mustard (or Dijon mustard, not spicy English mustard)
- 2 tsp garlic powder
- 2 tsp sweet paprika
- 1/2 tsp cooking salt / kosher salt
Other Ingredients
- 400g / 14oz thick-cut frozen chips (optional)
- Pinch table salt (for chips or chicken salt)
- 2 tomatoes, halved and sliced
- 3 cups cos lettuce (romaine), finely sliced (5mm / 0.2″)
- 1/2 small red onion, diced (5mm / 0.2″ squares)
- 5 x 20cm / 8″ pita breads, slightly bready if possible
Instructions
- Marinate Chicken: In a large bowl, mix the marinade ingredients (sweet paprika, mustard powder, oregano, mild curry powder, salt, pepper, and olive oil). Add the chicken thighs and coat them thoroughly with the marinade. Cover and refrigerate for 24 hours, with a minimum marinating time of 3 hours to allow the flavors to penetrate.
- Prepare Sauce: Combine the yoghurt, whole-egg mayonnaise, olive oil, yellow American mustard, garlic powder, sweet paprika, and salt in a bowl. Mix well and set aside for at least 20 minutes to let the flavors meld.
- Cook Chips (Optional): If using chips, cook them before the chicken using your preferred method—baking, frying, or air frying. Season with a pinch of salt. Keep them warm in an oven set to 100°C / 200°F until assembly.
- Cook Chicken – BBQ Method (Recommended): Preheat BBQ to medium-high heat using the grill or flat iron side. No oil needed on the grill. Cook chicken thighs for 3-4 minutes on each side until they develop a deep golden color with slightly charred edges and reach an internal temperature of 72°C / 162°F.
- Cook Chicken – Stovetop Method: Heat a large non-stick pan over medium-high heat without oil. Cook chicken in batches for 3-4 minutes per side until golden and cooked through (internal temp 72°C / 162°F). Between batches, wipe the pan with paper towels to remove excess charred bits.
- Rest and Slice Chicken: Transfer cooked chicken to a tray, loosely cover with foil, and rest for 3 minutes. Slice into 1 cm / 0.4 inch thick pieces.
- Warm Pita Bread: Heat pita until warm and pliable. For convenience, microwave stacked on a plate for 45 seconds to 1.5 minutes on high. Alternatively, brush pita with water and heat in lightly oiled non-stick pan over medium-high heat for 1 minute per side, avoiding crispiness that causes cracking when folded.
- Assemble Gyros: Spread 3 tablespoons of the prepared sauce down the center of each pita. Pile sliced chicken on the sauce, add finely sliced lettuce and tomato on one side, sprinkle with diced red onion, and add chips on top if using. Drizzle with more sauce.
- Wrap and Serve: Fold the pita to enclose fillings and wrap in foil to keep everything in place. Serve with extra sauce for dipping and enjoy!
Notes
- Marinate the chicken overnight for best flavor; minimum 3 hours is acceptable if short on time.
- The mild curry powder adds a unique subtle depth without heat; do not substitute with spicy curry powder.
- Chips are optional but recommended for authentic Greek street-style gyros.
- If baking chips, set oven to about 200°C / 400°F, bake until crispy, then keep warm in a low oven (100°C / 200°F).
- Use slightly bready pita breads to avoid cracking and maintain pliability for folding.
- Yellow American mustard gives an authentic tang; Dijon mustard can be used as a substitute but avoid hot English mustard to keep the flavor balanced.
- Resting chicken after cooking ensures juicy slices and better texture.
- Warming pitas properly is essential to prevent cracking during folding.
- Prep Time: 24 hours 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Greek
