If you have ever dreamed of biting into authentic, mouthwatering Greek gyros at home, then Kalimera’s Greek Chicken Gyros Recipe is your golden ticket to flavor paradise. This recipe is a harmonious blend of tender, perfectly marinated chicken thighs infused with aromatic spices, paired with a creamy, tangy sauce, crisp lettuce, juicy tomatoes, and the fun addition of thick-cut chips, all wrapped in soft, warm pita bread. It is a feast that bursts with vibrant colors, textures, and unmistakable Mediterranean charm that will instantly transport your taste buds to the sun-drenched streets of Greece.
Ingredients You’ll Need
What makes Kalimera’s Greek Chicken Gyros Recipe so special is how simple yet crucial each ingredient is. Every component adds a unique layer to the symphony of flavors, whether it’s the spices for that perfect aroma or the fresh veggies that add crunch and color.
- Chicken thighs (1.25 kg / 2.5 lb, skinless boneless): Tender and juicy, perfect for absorbing the marinade.
- Sweet paprika (1 tbsp): Brings warmth and a subtle sweetness without spiciness.
- Mustard powder (1 tbsp): Adds depth and a gentle tang, or substitute with Dijon mustard for a smooth twist.
- Dried oregano (1 tbsp): The Greek herb essential that gives the dish its authentic Mediterranean aroma.
- Curry powder (1/2 tbsp, mild): A secret mild twist that rounds out the spice profile beautifully.
- Cooking salt / kosher salt (1 1/2 tsp): Essential to enhance all flavors — adjust type and quantity carefully.
- Black pepper (1/2 tsp): For that little spark of heat and depth.
- Extra virgin olive oil (1/3 cup + 3 tbsp in sauce): The rich, fruity oil that elevates both marinade and sauce.
- Thick-cut chips (400g / 14oz, frozen, optional): Adds a fun, crispy contrast that’s a must-try inclusion.
- Table salt (pinch for chips): To season the chips perfectly.
- Plain yoghurt (1 cup, preferably Greek-style): Creates the creamy base of the sauce with a refreshing tang.
- Whole-egg mayonnaise (3 tbsp): Blends into the sauce for luscious creaminess.
- Yellow American mustard (2 tbsp): Surprisingly brightens the sauce without overpowering.
- Garlic powder (2 tsp): Infuses a deep, savory note to the sauce.
- Sweet paprika (2 tsp in sauce): Repeating the smoky, sweet undertones in the sauce.
- Cooking salt / kosher salt (1/2 tsp in sauce): Balances and highlights every ingredient in the sauce.
- Tomatoes (2, halved and sliced): Fresh, juicy bursts that lighten the richness.
- Cos lettuce / romaine (3 cups, finely sliced): Adds a cool crunch and vibrant green color.
- Red onion (1/2 small, diced): A subtle sharpness and slight sweetness in every bite.
- Pita breads (5 x 20cm / 8 inch): Soft, slightly bready pitas that cradle the fillings perfectly.
How to Make Kalimera’s Greek Chicken Gyros Recipe
Step 1: Marinate the Chicken
Start by mixing all your marinade ingredients in a spacious bowl, ensuring the sweet paprika, mustard powder, oregano, curry powder, salt, pepper, and olive oil come together into a fragrant blend. Add the chicken thighs and massage the marinade into every piece. For the full flavor explosion, marinate the chicken in your fridge for 24 hours, but if you’re pressed for time, a bare minimum of 3 hours will still work wonders.
Step 2: Prepare the Sauce
While the chicken soaks in its flavorful bath, blend the sauce ingredients in a separate bowl—plain yoghurt, mayonnaise, olive oil, yellow mustard, garlic powder, sweet paprika, and salt. Stir until silky and harmonious, then let it rest for at least 20 minutes. This pause allows all those lovely flavors to meld into the creamy concoction that will make your gyros unforgettable.
Step 3: Cook the Chips
If you’re adding those irresistible thick-cut chips, get them cooking before the chicken. Whether you bake, fry, or air fry them, season with a pinch of salt once they’re hot to maximize their crispy appeal. Keep the chips warm in a low oven (about 100°C or 200°F) so they’re ready right alongside your juicy chicken.
Step 4: Cook the Chicken
The best way to cook this chicken is on a BBQ set to medium-high heat—this gives you gorgeous charred edges and deep golden color in just 3 to 4 minutes per side. No need to oil your grill; the marinade has all you need. Alternatively, a non-stick pan on medium-high heat works beautifully too; just cook in batches, wiping out excess bits between rounds. Cook until the internal temperature reaches 72°C (162°F). Once cooked, transfer the chicken to a tray, loosely tent it with foil and let it rest for 3 minutes, then slice into 1 cm thick pieces.
Step 5: Warm and Prepare the Pita
To wrap your gyros perfectly, the pita needs to be warm and pliable. The microwave is perfectly acceptable here—just stack and heat for 45 seconds to 1.5 minutes on high. If you prefer, you can brush each side with water and warm them gently in a lightly oiled pan for about a minute per side. Avoid letting the pita get crispy—it needs to fold without cracking.
Step 6: Assemble Your Gyros
Here comes the fun part! Spread about 3 tablespoons of sauce down the heart of each pita. Pile on the juicy chicken, followed by crispy lettuce and tomato slices on one side, sprinkle diced red onion, then top with those golden chips. Drizzle more sauce on top before folding the pita to enclose the magic. Wrap your masterpiece snugly in foil to keep everything together, and get ready to dive in!
How to Serve Kalimera’s Greek Chicken Gyros Recipe
Garnishes
Fresh garnishes can elevate your gyros experience to new heights. A sprinkle of extra dried oregano or a pinch of smoky paprika on top adds a pop of aroma and color. Thin slices of cucumber or a few kalamata olives on the side complement the medley beautifully if you want to jazz things up.
Side Dishes
While the gyros are a meal in themselves, pairing them with classic Greek sides is a wonderful idea. Think a crisp Greek salad with feta and olives or some warm pita chips for dipping in extra sauce. Roasted lemon potatoes or a simple tabbouleh can round out your meal, offering delightful contrasts in texture and flavor.
Creative Ways to Present
Presenting Kalimera’s Greek Chicken Gyros Recipe can be as versatile as it is delicious. Try open-faced on a pita as a colorful platter for sharing, or stack the ingredients in a bowl for a gyro-inspired salad. For a portable party snack, slice the assembled gyros into small sections, secured with a toothpick—great for entertaining or on-the-go treats.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers, store the cooked chicken, sauce, and veggies separately in airtight containers in the refrigerator. Keeping the pita and chips aside ensures they don’t get soggy. Use the leftovers within 2 days to enjoy the best flavor and texture.
Freezing
Chicken thighs marinated but uncooked can be frozen for up to 3 months, giving you a quick meal option anytime. Cooked chicken can also be frozen, but optimal texture is preserved when reheated gently. Avoid freezing the sauce and fresh vegetables to maintain their freshness and quality.
Reheating
When reheating, gently warm the chicken in a pan over medium heat or in the microwave until just heated through. Reheat pita breads wrapped in foil to keep them soft. Serve with freshly sliced tomatoes and onions, and add the sauce just before serving to keep that bright, fresh taste.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! Chicken breasts will work, but thighs stay juicier and absorb the marinade more deeply, providing the richer flavor that Kalimera’s Greek Chicken Gyros Recipe is known for.
What is the secret role of curry powder in this recipe?
The mild curry powder adds a subtle warmth and complexity, making the chicken marinade stand out without overpowering the traditional Greek flavors.
Is it necessary to include chips in the gyros?
While optional, the chips lend a unique crunchy texture and fun twist that truly brings the dish together as a satisfying street-food style gyro.
Can I prepare the marinade and sauce in advance?
Yes! Preparing the marinade and sauce a day ahead lets the flavors develop beautifully, making your cooking day even easier and the gyros even tastier.
How do I keep the pita soft and foldable?
Heating the pita gently, either in the microwave or on a pan with a touch of moisture, keeps them warm and pliable. Avoid overcooking to prevent cracking when folded.
Final Thoughts
Every spoonful of Kalimera’s Greek Chicken Gyros Recipe tells a story of vibrant spices, fresh ingredients, and joyful sharing. Whether you’re a seasoned cook or new to Greek flavors, this recipe invites you to savor a delicious, satisfying meal with friends or family. So don your apron, fire up your grill or stove, and make this gyro experience uniquely your own — your taste buds will thank you!
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Kalimera’s Greek Chicken Gyros Recipe
- Prep Time: 24 hours 15 minutes
- Cook Time: 30 minutes
- Total Time: 24 hours 45 minutes
- Yield: 5 servings
- Category: Main Dish
- Method: Grilling
- Cuisine: Greek
Description
Kalimera’s Famous Greek Chicken Gyros is a flavorful and authentic recipe featuring marinated chicken thighs seasoned with paprika, mustard, oregano, and a hint of mild curry. The chicken is grilled or pan-cooked to perfection, then assembled into warm, pliable pita breads with a luscious homemade sauce, fresh lettuce, tomato, red onion, and crispy thick-cut chips for an irresistible Greek street food experience at home.
Ingredients
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, +50% if using flakes)
- 1/2 tsp black pepper
- 1/3 cup extra virgin olive oil
Chips (Optional)
- 400g / 14oz thick-cut frozen chips
- Pinch table salt or chicken salt, for seasoning
Sauce
- 1 cup plain yoghurt (preferably Greek or Greek-style)
- 3 tbsp whole-egg mayonnaise (substitute regular mayonnaise)
- 3 tbsp extra virgin olive oil
- 2 tbsp yellow American mustard (substitute Dijon mustard; avoid hot English mustard)
- 2 tsp garlic powder
- 2 tsp sweet paprika
- 1/2 tsp cooking salt / kosher salt
Vegetables and Bread
- 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, mild curry powder, salt, black pepper, and extra virgin olive oil. Add the chicken thighs and thoroughly coat them with the marinade. Cover and refrigerate for 24 hours, allowing a minimum marinating time of 3 hours for best flavor infusion.
- Prepare Sauce: Mix yoghurt, whole-egg mayonnaise, extra virgin olive oil, yellow American mustard, garlic powder, sweet paprika, and salt in a bowl. Stir well to blend all flavors and set aside for at least 20 minutes to allow the flavors to meld.
- Cook Chips (Optional): If using frozen thick-cut chips, cook them before the chicken by baking, frying, or air frying according to your preferred method. Season the chips with salt immediately after cooking. Keep them warm in a low oven at 100°C / 200°F until serving.
- Cook Chicken: Choose your cooking method:
- BBQ (Recommended): Preheat barbecue grill to medium-high. Grill chicken thighs for 3-4 minutes on each side until deep golden with slightly charred edges and cooked through.
- Stovetop: 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 fully cooked, reaching an 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. Slice into 1 cm / 0.4″ strips.
- Warm Pita Breads: Heat pita breads until warm and pliable. For convenience, microwave stacked pitas for 45 seconds to 1.5 minutes on high. Alternatively, brush each side with water and warm in a lightly oiled non-stick pan for 1 minute per side over medium-high heat. Avoid crisping to prevent cracking when folded.
- Assemble Gyros: Spread about 3 tablespoons of sauce down the center of each pita. Layer sliced chicken on the sauce, then add finely sliced lettuce, sliced tomato, and diced red onion on one side. Add a pile of warm chips on top if using, and drizzle with additional sauce. Fold the pita over to enclose the fillings and wrap in foil to keep it together.
- Serve: Serve the gyros immediately with extra sauce on the side for dipping and enjoy your homemade Greek chicken gyros!
Notes
- Marinating the chicken for the full 24 hours dramatically enhances the flavor, but a minimum of 3 hours is essential.
- The mild curry powder adds a subtle warmth and depth without overpowering traditional Greek flavors.
- Frozen thick-cut chips are optional but add authentic texture; bake or fry depending on your preference.
- The yellow American mustard in the sauce provides a tangy contrast; if unavailable, Dijon mustard is a good substitute, but avoid hot English mustard as it is too spicy.
- Use pita bread that is slightly bready and pliable rather than thin and crispy to allow easy folding without cracking.
