Description
Kalimera’s Famous Greek Chicken Gyros is a vibrant and flavorful recipe featuring marinated chicken thighs cooked to perfection with a blend of Greek spices and a secret touch of mild curry powder. Served in warm pita bread with a zesty homemade sauce, fresh vegetables, and optional thick-cut chips, this dish delivers the authentic taste of Greek street food, perfect for a satisfying lunch or dinner with friends and family.
Ingredients
Scale
Chicken Marinade
- 1.25 kg / 2.5 lb chicken thighs, skinless boneless
- 1 tbsp sweet paprika
- 1 tbsp mustard powder (or substitute with Dijon mustard)
- 1 tbsp dried oregano (preferably Greek)
- 1/2 tbsp mild curry powder (not spicy)
- 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)
- 2 tsp garlic powder
- 2 tsp sweet paprika
- 1/2 tsp cooking salt / kosher salt
Additional Ingredients
- 400g / 14oz thick-cut chips, frozen (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 (the slightly bready kind preferred)
Instructions
- Marinate chicken: In a large bowl, combine sweet paprika, mustard powder, dried oregano, curry powder, salt, black pepper, and extra virgin olive oil. Add chicken thighs and toss thoroughly to coat. Cover and marinate in the refrigerator for 24 hours, with a minimum of 3 hours if short on time.
- Prepare sauce: Mix the plain yoghurt, whole-egg mayonnaise, extra virgin olive oil, yellow mustard, garlic powder, sweet paprika, and salt in a bowl. Stir well and set aside for at least 20 minutes to allow flavors to meld.
- Cook chips (optional): If using thick-cut frozen chips, prepare them before cooking the chicken using your preferred method: baking, frying, or air frying. Season with a pinch of table salt and keep them warm in a 100°C/200°F oven until ready to serve.
- Cook the chicken: BBQ method (recommended): Preheat BBQ to medium-high heat. Grill the chicken thighs on the grill side or flat iron for 3 to 4 minutes per side until deeply golden and slightly charred at the edges.
Stovetop method: Heat a large non-stick pan over medium-high heat without oil. Cook chicken in batches for 3 to 4 minutes per side until golden and cooked through (internal temperature 72°C/162°F). Wipe the pan between batches to remove excess residue. - Rest chicken: Transfer cooked chicken onto a tray, loosely cover with foil, and let rest for 3 minutes. Slice thighs into 1 cm (0.4 inch) pieces.
- Warm pita bread: Heat pita breads until warm and pliable. The easiest way is to microwave stacked pitas on high for 45 seconds to 1.5 minutes. Alternatively, brush pitas with water and warm each side in a lightly oiled non-stick pan over medium-high heat for 1 minute, avoiding crisping to prevent cracking when folded.
- Assemble gyros: Spread 3 tablespoons of the prepared sauce down the middle of each pita. Layer on sliced chicken, then add sliced lettuce and tomato on one side. Sprinkle diced red onion over the top, add chips if using, and drizzle with more sauce. Fold the pita to enclose the filling securely and wrap in foil to hold everything together.
- Serve: Serve the gyros immediately with extra sauce for dipping and enjoy this authentic Greek street food experience.
Notes
- Marinating the chicken for the full 24 hours yields the best flavor, but a minimum of 3 hours is acceptable if time is short.
- The mild curry powder is a secret ingredient that adds subtle warmth without spiciness and enhances the overall flavor profile.
- Thick-cut chips are optional but add a delicious texture and heartiness to the gyros.
- When cooking on the stovetop, avoid using oil as the chicken is marinated in olive oil and will cook well without additional fat.
- Soft, slightly bready pita bread works best to prevent cracking when folding and wrapping the gyros.
- Slicing the chicken after resting maintains juiciness and helps with layering inside the pita.
