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.
