Description

Kalimera’s Famous Greek Chicken Gyros is a flavorful and authentic recipe featuring marinated chicken thighs cooked to perfection, served with a creamy sauce, fresh vegetables, and optional thick-cut chips, all wrapped in warm pita bread. This dish combines Mediterranean spices with a secret mild curry twist, making it perfect for a satisfying meal that captures the essence of Greek street food.

Ingredients

For the Chicken Marinade

1.25 kg / 2.5 lb chicken thighs, skinless boneless
1 tbsp sweet paprika (regular paprika, not smoked, not spicy)
1 tbsp mustard powder (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, increase by 50% if using flakes)
1/2 tsp black pepper
1/3 cup extra virgin olive oil

For the Sauce

1 cup plain yoghurt (preferably Greek or Greek-style)
3 tbsp whole-egg mayonnaise (regular mayonnaise can be substituted)
3 tbsp extra virgin olive oil
2 tbsp yellow American mustard (Dijon mustard substitute, avoid hot English 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 the 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 (preferably slightly bready kind)

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Instructions

Marinate chicken: In a large bowl, combine sweet paprika, mustard powder, dried oregano, mild curry powder, cooking salt, black pepper, and extra virgin olive oil. Add the chicken thighs and mix well to coat all pieces thoroughly. Cover and refrigerate for 24 hours, or at least 3 hours as a minimum.
Prepare sauce: In a separate bowl, mix plain yoghurt, whole-egg mayonnaise, extra virgin olive oil, yellow American mustard, garlic powder, sweet paprika, and salt. Set aside for at least 20 minutes to allow flavors to meld.
Cook chips (optional): If using thick-cut chips, cook them before the chicken using your preferred method such as baking, frying, or air frying until hot and crispy. Season with a pinch of table salt. Keep warm in a 100°C/200°F oven until serving.
Cook chicken: You have two options:
– BBQ: Preheat BBQ to medium high, preferably using the grill side. No need to oil the grill. Cook chicken for 3-4 minutes per side until deep golden with slightly charred edges.
– Stovetop: Heat a large non-stick pan over medium high heat (no oil needed). Cook chicken in batches for 3-4 minutes per side until deeply golden and cooked through (internal temp 72°C/162°F). Wipe excess charred bits from pan between batches.
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 inch) pieces.
Warm pita breads: Heat pita bread until warm and pliable. You can microwave stacked pitas on high for 45 seconds to 1.5 minutes, or heat each side brushed with water in a lightly oiled non-stick pan for 1 minute per side on medium high heat. Avoid crisping the bread to prevent cracking when folded.
Assemble gyros: Spread about 3 tablespoons of sauce down the center of each pita. Pile sliced chicken on top of the sauce, add lettuce and tomato on one side, sprinkle diced red onion, then add a small pile of chips if using. Drizzle more sauce over the filling.
Wrap and serve: Fold the pita to enclose all fillings, wrap tightly in foil to hold everything in place. Serve immediately with extra sauce on the side for dipping.

Notes

Marinate chicken for at least 3 hours, ideally overnight, to maximize flavor.
The mild curry powder is a secret ingredient that adds subtle depth without heat.
Chips are optional but recommended for authenticity and extra texture.
You can substitute mustard powder with Dijon mustard and yellow American mustard with Dijon if needed.
Warm pita breads before assembly to prevent them from cracking when folded.
Cooking times for chicken are approximate; ensure internal temperature reaches 72°C (162°F) for safety.
The BBQ cooking method is recommended for best flavor and char.