If you’re craving a taste of sunny Greece from your own kitchen, look no further than Kalimera’s Greek Chicken Gyros Recipe. This dish brings together perfectly marinated chicken thighs bursting with paprika, oregano, and a secret mild curry twist, all wrapped in soft pita bread and topped with crisp lettuce, juicy tomatoes, and tangy sauce. Every bite is a delightful harmony of smoky, creamy, and fresh flavors that genuinely captures the soul of Greek street food. Whether you’re feeding family or impressing guests, Kalimera’s Greek Chicken Gyros Recipe will quickly become a beloved staple in your meal rotation.
Ingredients You’ll Need
These ingredients are simple yet essential, each contributing its own unique flavor or texture to elevate your gyros from ordinary to unforgettable. From tender, spice-marinated chicken to the creamy mustardy sauce and crisp fresh veggies, every element plays its part perfectly.
- Chicken thighs (1.25 kg / 2.5 lb, skinless boneless): The juicy star of the dish, perfect for soaking up the rich marinade.
- Sweet paprika (1 tbsp): Adds beautiful color and balanced smoky sweetness without heat.
- Mustard powder (1 tbsp): Infuses a subtle tang and depth, or use Dijon mustard as a fresh substitute.
- Dried oregano (1 tbsp): Greek oregano if possible, giving authentic herbaceous flavor.
- Curry powder (1/2 tbsp): A mild and secret ingredient that adds warmth and intrigue.
- Cooking salt / kosher salt (1 1/2 tsp): Enhances all the flavors beautifully—adjust if using table salt or flakes.
- Black pepper (1/2 tsp): For just a hint of spice without overwhelming the dish.
- Extra virgin olive oil (1/3 cup): Rich and fruity, it ties the marinade and sauce together.
- Thick-cut chips (400g / 14oz, frozen, optional): Adds a guilty-crunchy texture classic to Greek gyros.
- Plain yoghurt (1 cup): Preferably Greek-style for creamy tang to the sauce.
- Whole-egg mayonnaise (3 tbsp): Ensures the sauce is luxuriously rich.
- Yellow American mustard (2 tbsp): Yes, really—this unique touch balances the sauce flavors nicely.
- Garlic powder (2 tsp): For savory depth in the sauce.
- Sweet paprika (2 tsp): Adds color and sweetness to the sauce.
- Cooking salt / kosher salt (1/2 tsp): Just enough to highlight the sauce flavors.
- Tomatoes (2, halved and sliced): Bright and juicy, these bring freshness to each bite.
- Cos lettuce / romaine (3 cups, finely sliced): Crisp leaves that provide satisfying crunch.
- Red onion (1/2 small, diced): Adds a sharp bite without overpowering.
- Pita breads (5 x 20cm / 8″ slightly bready kind): Soft, flexible wraps essential for folding and folding all fillings cozy inside.
How to Make Kalimera’s Greek Chicken Gyros Recipe
Step 1: Marinate the Chicken
Begin by mixing sweet paprika, mustard powder, dried oregano, mild curry powder, salt, black pepper, and extra virgin olive oil in a large bowl. Add the skinless boneless chicken thighs and toss well to coat every piece thoroughly. Seal the bowl and refrigerate for 24 hours or at least three hours to let the flavors deeply infuse. This slow marination is the foundation of Kalimera’s Greek Chicken Gyros Recipe’s spectacular flavor — patience here really pays off.
Step 2: Prepare the Sauce
While your chicken is marinating, stir together plain Greek yoghurt, whole-egg mayonnaise, extra virgin olive oil, yellow American mustard, garlic powder, sweet paprika, and salt in a bowl. Mix until perfectly smooth and creamy, then cover and chill for at least 20 minutes to allow the flavors to meld. This sauce is tangy and rich, the perfect complement to the smoky, spiced chicken.
Step 3: Cook the Chips (Optional)
If you’re including thick-cut chips, prepare them now according to your preferred method: bake, deep-fry, or air-fry until golden and crispy. Season lightly with salt and keep them warm in a low oven at about 100°C (200°F) while you cook the chicken. Chips add a wonderful crunch and a satisfying comfort-food vibe to the gyros.
Step 4: Cook the Chicken
The best way is on a BBQ preheated to medium-high. Place the chicken thighs directly on the grill without oil, cooking 3 to 4 minutes per side until beautifully golden and slightly charred at the edges. If grilling isn’t an option, use a large non-stick pan over medium-high heat, cooking in batches without oil for 3 to 4 minutes per side until cooked through with an internal temperature of 72°C (162°F). Rest the cooked chicken loosely covered in foil for three minutes before slicing into bite-sized pieces.
Step 5: Warm the Pita Breads
Heat your pita breads until warm and very pliable. The microwave is easiest: stack them on a plate and nuke for about 45 seconds to 1.5 minutes on high. Alternatively, brush each side lightly with water and warm in a lightly oiled non-stick pan for a minute per side over medium-high heat. Avoid crisping them too much to prevent cracking during folding.
Step 6: Assemble the Gyros
Lay each warm pita flat and spread 3 tablespoons of sauce down the center. Pile on the sliced chicken, add crunchy cos lettuce and juicy tomato slices on one side, sprinkle diced red onion, then layer on those crispy chips. Drizzle more sauce on top, fold over carefully, and wrap in foil to keep everything snug. Serve immediately and prepare for swoon-worthy bites.
How to Serve Kalimera’s Greek Chicken Gyros Recipe
Garnishes
Fresh herbs like chopped parsley or a sprinkle of crumbled feta make lovely garnishes if you want to elevate the presentation. A wedge of lemon on the side allows guests to add a zesty brightness if they like. Don’t forget an extra small bowl of chilled sauce for dipping those irresistible chips.
Side Dishes
This gyros recipe shines as a complete meal on its own but pairs beautifully with light Greek salad, roasted vegetables, or a simple cucumber and tomato salad. For an indulgent touch, serve with a side of tzatziki or baked pita chips for crunch and variety.
Creative Ways to Present
For a casual party, lay out all components buffet-style and let everyone build their own gyros. Alternatively, cut assembled gyros into smaller pieces wrapped in parchment for perfect finger food. You can also scoop the filling onto a bed of rice or inside warm flatbreads to switch up the experience while still enjoying Kalimera’s Greek Chicken Gyros Recipe flavors.
Make Ahead and Storage
Storing Leftovers
Your leftover gyros components keep well in separate airtight containers. Marinated, cooked chicken lasts up to 3 days in the fridge, and the sauce holds up for around the same time. Keep chips separate and crisp by reheating just before serving.
Freezing
You can freeze the cooked marinated chicken for up to 3 months. Thaw overnight in the fridge before reheating gently. The sauce and fresh veggies are best made fresh, as freezing will affect texture and flavor.
Reheating
Reheat chicken gently in a skillet over low-medium heat or in the microwave until just warmed through. Avoid overheating to keep the meat tender. Warm pita breads separately, and refresh chips in a hot oven or air fryer for crispness.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! Chicken breast works fine, but thighs tend to stay juicier and absorb the marinade better, giving a richer, more flavorful gyro experience.
Is the curry powder really necessary?
While it’s a secret ingredient, the mild curry powder adds a subtle warmth that lifts the whole marinade. If you’re out, you can omit it, but the flavor will be less complex.
Can I make this recipe without the chips?
Yes, the chips are optional. They add authentic texture and indulgence but the gyros taste fantastic even without them.
What if I don’t have yellow American mustard?
Dijon mustard makes a great substitute, just avoid using hot English mustard as it can overpower the sauce with spice.
How long can I marinate the chicken?
The chicken should marinate at least 3 hours, ideally 24 hours. Marinating longer enhances flavor and tenderness but try not to go beyond 48 hours to avoid texture breakdown.
Final Thoughts
Kalimera’s Greek Chicken Gyros Recipe is a delicious celebration of vibrant spices, textures, and traditional Greek flavors all wrapped up in an easy-to-enjoy package. Perfect for sharing, this recipe invites you to slow down, savor, and recreate the joy of Greek street food at home. Give it a try—you’ll wonder how you ever lived without it!
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Kalimera’s Greek Chicken Gyros Recipe
- Prep Time: 24 hours 10 minutes
- Cook Time: 30 minutes
- Total Time: 24 hours 40 minutes
- Yield: 5 servings
- Category: Main Dish
- Method: Grilling
- Cuisine: Greek
- Diet: Halal
Description
Kalimera’s Famous Greek Chicken Gyros recipe features tender marinated chicken thighs grilled to perfection and served with a flavorful sauce, fresh vegetables, and optional thick-cut chips wrapped in warm pita bread. This classic Greek street food combines smoky, tangy, and savory flavors for a satisfying and authentic gyros experience perfect for a hearty meal with family and friends.
Ingredients
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 with Dijon mustard)
- 1 tbsp dried oregano (Greek preferred)
- 1/2 tbsp mild curry powder (secret ingredient, mild not spicy)
- 1 1/2 tsp cooking/kosher salt (halve if using table salt, +50% if using flakes)
- 1/2 tsp black pepper
- 1/3 cup extra virgin olive oil
Chips (Optional)
- 400g / 14 oz thick-cut frozen chips
- Pinch of table salt (or chicken salt) for seasoning
Sauce
- 1 cup plain yoghurt (preferably Greek or Greek-style)
- 3 tbsp whole-egg mayonnaise (can substitute regular mayonnaise)
- 3 tbsp extra virgin olive oil
- 2 tbsp yellow American mustard (substitute with Dijon mustard, not spicy English mustard)
- 2 tsp garlic powder
- 2 tsp sweet paprika
- 1/2 tsp cooking/kosher salt
Vegetables & Wrap
- 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 sweet paprika, mustard powder, dried oregano, curry powder, salt, black pepper, and olive oil to create the marinade. Add the skinless boneless chicken thighs and mix thoroughly to coat them well. Cover and refrigerate for 24 hours, with a minimum marinating time of 3 hours to allow flavors to penetrate the meat.
- Prepare Sauce: In a separate bowl, mix plain Greek yoghurt, whole-egg mayonnaise, olive oil, yellow American mustard, garlic powder, sweet paprika, and salt. Stir until smooth and set aside for at least 20 minutes to let the flavors meld.
- Make Chips (Optional): If using frozen thick-cut chips, cook them before the chicken by baking, frying, or air frying according to your preference. Once cooked, season with a pinch of table salt or chicken salt. Keep them warm in an oven preheated to 100°C/200°F while you cook the chicken.
- Cook Chicken (BBQ Method – Recommended): Preheat your BBQ grill on medium-high heat. No need to oil the grills. Grill the chicken thighs for 3-4 minutes on each side until they develop a deep golden color and slightly charred edges.
- Cook Chicken (Stovetop Method): Alternatively, heat a large non-stick pan over medium-high heat without oil. Cook chicken in batches for 3-4 minutes per side until deep golden and cooked through (internal temperature of 72°C/162°F). Wipe the pan between batches to remove residue.
- Rest and Slice Chicken: Remove cooked chicken onto a tray, loosely cover with foil, and let rest for 3 minutes. Then slice into 1 cm / 0.4 inch pieces for easy assembly.
- Warm Pita Bread: Heat pita breads until warm and pliable. The easiest method is microwaving stacked pitas on high for 45 seconds to 1.5 minutes. Alternatively, brush each side with water and heat in a lightly oiled non-stick pan for 1 minute per side on medium-high heat, avoiding crispiness to prevent cracking on folding.
- Assemble Gyros: Spread about 3 tablespoons of sauce down the middle of each warmed pita. Layer sliced chicken over the sauce, then add lettuce and tomato on one side. Sprinkle diced red onion, then pile on chips if using, and drizzle with more sauce. Fold the pita carefully to enclose the filling, and wrap in foil to keep the gyros intact.
- Serve: Offer extra sauce on the side for dunking, and serve your delicious Greek chicken gyros immediately for best flavor and texture.
Notes
- Marinating the chicken overnight for 24 hours ensures maximum flavor absorption, but a minimum of 3 hours is acceptable in a pinch.
- The mild curry powder in the marinade adds a subtle warmth without overpowering the traditional Greek flavor profile; avoid spicy curry varieties.
- Using frozen thick-cut chips is optional but authentic to the gyro experience; bake, fry, or air fry according to your preference.
- The recipe suggests yellow American mustard for a mild tangy flavor; Dijon is a good substitute but avoid hot English mustard to maintain balance.
- For best texture, use slightly bready pita breads instead of very thin or flat varieties to help hold all fillings securely when folded.
