Description
Kalimera’s Famous Greek Chicken Gyros is a delectable recipe featuring marinated, tender chicken thighs cooked to perfection and served with a flavorful sauce, fresh vegetables, and optional crispy chips all wrapped in warm pita bread. This authentic Greek-inspired dish brings bold spices like paprika, oregano, and a hint of mild curry into a juicy gyro experience ideal for a satisfying lunch or dinner.
Ingredients
Scale
Chicken Marinade
- 1.25 kg / 2.5 lb chicken thighs, skinless boneless
- 1 tbsp sweet paprika (regular paprika, 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 (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
Optional Chips
- 400g / 14oz thick-cut chips (frozen, optional)
- Pinch table salt (for seasoning chips or chicken salt)
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 (substitute with Dijon mustard)
- 2 tsp garlic powder
- 2 tsp sweet paprika
- 1/2 tsp cooking salt / kosher salt
Fresh Vegetables and Bread
- 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 kind preferred)
Instructions
- Marinate chicken: In a large bowl, combine the paprika, mustard powder, oregano, curry powder, salt, pepper, and olive oil. Add the chicken thighs and toss thoroughly to coat. Cover and refrigerate for 24 hours or a minimum of 3 hours to develop flavor.
- Prepare sauce: Mix yoghurt, mayonnaise, olive oil, mustard, garlic powder, paprika, and salt in a bowl. Set aside for at least 20 minutes to allow flavors to meld.
- Cook chips (optional): If using chips, cook them first using your preferred method—bake, fry, or air fry. Once cooked, season with salt to taste and keep warm in a 100°C (200°F) oven until ready to assemble.
- Cook the chicken (BBQ recommended): Preheat the BBQ to medium-high heat. Grill the chicken thighs for 3-4 minutes on each side until deep golden with slightly charred edges and cooked through. Alternatively, cook on stovetop in a non-stick pan over medium-high heat without oil, cooking each side 3-4 minutes until golden and internal temperature reaches 72°C (162°F). Remove and rest the chicken, covered loosely with foil, for 3 minutes.
- Slice chicken: After resting, slice the chicken into 1 cm (0.4″) thick pieces.
- Warm pita bread: Heat pita breads until warm and pliable. Use a microwave for 45 seconds to 1.5 minutes or brush with water and heat in a lightly oiled pan 1 minute on each side over medium-high heat. Avoid crisping the bread to prevent cracking when folded.
- Assemble gyros: Spread about 3 tablespoons of sauce down the middle of each pita. Add a generous portion of sliced chicken, followed by lettuce, tomato slices, diced red onion, and chips if using. Drizzle more sauce on top.
- Wrap and serve: Fold the pita to enclose the fillings and wrap in foil to hold everything in place. Serve with extra sauce on the side for dipping and enjoy your homemade Greek chicken gyros!
Notes
- Marinating the chicken overnight greatly enhances the flavor and tenderness.
- The mild curry powder is a secret ingredient that adds subtle depth without spiciness.
- Thick-cut chips add a nice crunch and can be cooked by baking, frying, or air frying depending on preference.
- Use Greek-style yoghurt for authenticity and creaminess in the sauce.
- If pita is not available, look for soft, slightly thicker flatbread to wrap the gyros.
- Warming pita without crisping it helps avoid cracking when folding.
- Cooking chicken on BBQ is recommended for slightly charred edges and smoky flavor, but stovetop is a convenient alternative.
