Description
Kalimera’s Famous Greek Chicken Gyros is a deliciously marinated chicken dish infused with Greek herbs and spices, served with fresh vegetables, a creamy tangy sauce, and optional thick-cut chips wrapped in warm pita bread. This classic Greek street food offers a perfect balance of smoky, savory, and fresh flavors, ideal for a satisfying meal at home.
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 (substitute: Dijon mustard)
- 1 tbsp dried oregano (preferably Greek)
- 1/2 tbsp mild curry powder (secret ingredient!)
- 1 1/2 tsp cooking salt / kosher salt (halve if using table salt, increase 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 (regular mayonnaise as substitute)
- 3 tbsp extra virgin olive oil
- 2 tbsp yellow American mustard (or Dijon mustard substitute)
- 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 seasoning 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 (bready type preferred)
Instructions
- Marinate Chicken: In a large bowl, mix the marinade ingredients (paprika, mustard powder, oregano, curry powder, salt, pepper, olive oil). Add the skinless, boneless chicken thighs and toss thoroughly to coat. Cover and refrigerate to marinate for 24 hours, with a minimum of 3 hours if short on time.
- Prepare Sauce: In a separate bowl, combine yoghurt, whole-egg mayonnaise, olive oil, yellow American mustard, garlic powder, sweet paprika, and salt. Stir well and set aside for at least 20 minutes to allow the flavors to meld.
- Cook Chips (Optional): If using thick-cut frozen chips, prepare them before cooking the chicken by your preferred method: baking, frying, or air frying. Season with salt once cooked and keep warm in a 100°C (200°F) oven while cooking chicken.
- Cook Chicken – BBQ Method (Recommended): Preheat BBQ to medium-high heat. Place chicken on grill or flat iron side. Cook for 3 to 4 minutes per side until deep golden with slightly charred edges and internal temperature reaches 72°C (162°F).
- Cook Chicken – Stove Top (Alternative): 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 fully cooked (internal temp 72°C / 162°F). Wipe pan between batches to remove residue.
- Rest Chicken: Remove cooked chicken to a tray, loosely cover with foil, and let rest for 3 minutes. Then, slice into 1 cm (0.4″) pieces.
- Warm Pita Breads: Heat pita breads until warm and pliable. For convenience, microwave stacked for 45 seconds to 1.5 minutes on high. Alternatively, moisten pita with water and heat each side for 1 minute in a lightly oiled pan over medium-high heat, taking care not to crisp or crack the bread.
- Assemble Gyros: Spread about 3 tablespoons of sauce down the middle of each pita. Add sliced chicken on top, followed by lettuce and tomato on one side. Sprinkle with diced red onion, layer chips on top if using, and drizzle with additional sauce.
- Wrap and Serve: Fold the pita to enclose the fillings and wrap loosely in foil to keep in place. Serve immediately with extra sauce for dipping.
Notes
- Marinate chicken for at least 3 hours, preferably 24 hours for best flavor.
- The mild curry powder is a special ingredient adding subtle depth without adding spice.
- Thick-cut chips are optional but add great texture and authenticity.
- Use yellow American mustard for a unique tangy flavor; Dijon mustard is an acceptable substitute.
- Choose slightly thicker, breadier pita breads to avoid tearing when folded.
- Cooking chicken on BBQ adds smoky char that enhances flavor but stove cooking works well too.
- Warming pita properly keeps it pliable and prevents cracking when folded.
