If you’re craving an authentic yet effortlessly delicious meal, you must try Kalimera’s Greek Chicken Gyros Recipe. This recipe sings with traditional Greek flavors, mixing tender marinated chicken thighs with a vibrant homemade sauce and crisp fresh veggies, all wrapped in warm pita bread. It’s a perfect balance of smoky, tangy, and savory elements that will transport your taste buds straight to the streets of Athens. Whether you’re cooking for friends or just treating yourself, this recipe is an absolute winner that’s as fun to make as it is to eat.
Ingredients You’ll Need
The magic of Kalimera’s Greek Chicken Gyros Recipe lies in its simple yet purposeful ingredients. Each component has its role, from the spices that build the chicken’s deep flavor to the creamy sauce that ties the whole sandwich together. Here is what you’ll need to bring this dish to life:
- 1.25 kg / 2.5 lb chicken thighs, skinless boneless: Juicy and tender, perfect for absorbing the marinade.
- 1 tbsp sweet paprika: Adds a subtle smoky sweetness without heat.
- 1 tbsp mustard powder: Provides a gentle tang, or substitute with Dijon mustard for a bit more zest.
- 1 tbsp dried oregano: The quintessential Greek herb that brightens the dish.
- 1/2 tbsp mild curry powder: A secret ingredient giving warmth and depth without spiciness.
- 1 1/2 tsp cooking salt / kosher salt: Enhances all the flavors; adjust based on your salt type.
- 1/2 tsp black pepper: Adds a mild kick to balance the marinade.
- 1/3 cup extra virgin olive oil: Rich and fruity, it tenderizes the chicken beautifully.
- 400g / 14oz thick-cut frozen chips (optional): Adds indulgent crunch inside your gyro for extra texture.
- Pinch table salt: For seasoning your chips or sprinkle as chicken salt.
- 1 cup plain Greek-style yoghurt: Creamy base for the sauce; Greek yogurt is preferred for thickness.
- 3 tbsp whole-egg mayonnaise: Adds silkiness to the sauce, but regular mayo works too.
- 3 tbsp extra virgin olive oil: For richness in the sauce mixture.
- 2 tbsp yellow American mustard: Yes, really! Adds that classic tangy punch; Dijon can be a substitute but avoid spicy mustards.
- 2 tsp garlic powder: Gives the sauce that irresistible garlicky aroma.
- 2 tsp sweet paprika: Enhances the sauce with color and mild flavor.
- 1/2 tsp cooking salt / kosher salt: Balances the sauce’s flavors.
- 2 tomatoes, halved and sliced: Fresh and juicy, they add brightness inside the wraps.
- 3 cups cos lettuce (romaine), finely sliced: Crunchy and refreshing, essential for texture contrast.
- 1/2 small red onion, diced: Provides a mild sharpness and extra crunch.
- 5 x 20cm / 8″ pita breads: Slightly bready varieties are best to hold all the fillings without tearing.
How to Make Kalimera’s Greek Chicken Gyros Recipe
Step 1: Marinate the Chicken
Start by mixing all the marinade ingredients—paprika, mustard powder, oregano, curry powder, salt, pepper, and olive oil—in a large bowl. Toss your chicken thighs into this flavorful blend until they’re fully coated. Then, cover and refrigerate for a full 24 hours to let the spices seep deeply into the meat. If you’re tight on time, a minimum of 3 hours will still do the trick, but the longer you marinate, the more intense the flavor.
Step 2: Prepare the Sauce and Chips
While the chicken marinates, combine the yogurt, mayonnaise, olive oil, yellow mustard, garlic powder, paprika, and salt in a bowl. Stir until smooth and set aside for at least 20 minutes to let those flavors mingle. If you’re including chips inside your gyros for that extra crunch, bake or fry the thick-cut frozen chips according to your preferred method. Season them lightly with a pinch of salt and keep warm in a low oven until assembly.
Step 3: Cook the Chicken
You have two fabulous options for cooking the chicken. The BBQ method is highly recommended for that authentic smoky char. Heat your grill to medium-high and cook the thighs for 3 to 4 minutes on each side until they achieve a golden crust with slightly charred edges. Alternatively, use a non-stick pan over medium-high heat and cook the chicken in batches, ensuring a rich golden color develops on each side. Remove the cooked chicken and let it rest loosely covered for about 3 minutes to keep it juicy, then slice into roughly 1 cm thick pieces.
Step 4: Warm the Pita Bread
Before assembling your gyros, warm the pita bread until soft and pliable. The microwave method is wonderfully quick—stack the pitas on a plate and heat for 45 seconds to 1 1/2 minutes on high. If you prefer stove-top warming, brush both sides lightly with water and heat them in a non-stick pan with a tiny bit of oil for about a minute per side. Avoid making the pitas too crispy as they can crack when you fold the gyro.
Step 5: Assemble Your Gyros
Now for the fun part: layering all the goodness! Spread about 3 tablespoons of the sauce down the middle of each pita. Pile on sliced chicken, then add a generous portion of lettuce, tomato slices, and diced red onion on one side. Place warm chips on top of the filling and drizzle more sauce over everything. Fold the pita carefully to enclose the fillings and wrap in foil to hold it all together for easy eating.
How to Serve Kalimera’s Greek Chicken Gyros Recipe
Garnishes
To elevate the experience, consider topping each gyro with a sprinkle of fresh oregano or a squeeze of lemon juice just before serving. Thinly sliced cucumbers or a few crumbled feta pieces also make a wonderful garnish that brings more layers of traditional Greek flavor and texture.
Side Dishes
This gyro is a meal in itself, but pairing it with a crisp Greek salad or some warm, garlic-infused pita chips makes it even more special. A simple side of tzatziki or extra sauce for dipping is always appreciated since the creamy, garlicky dip complements the smoky chicken perfectly.
Creative Ways to Present
If you want to impress at a party or casual gathering, serve the gyros deconstructed on a platter with all the fillings arranged separately so everyone can build their own. Another fun presentation is to cut the wrapped gyros in half diagonally, showcasing the colorful layers inside. For a lighter twist, use mini pita breads and serve the gyros as handheld sliders.
Make Ahead and Storage
Storing Leftovers
You can store any leftover chicken, sauce, and fillings separately in airtight containers in the fridge for up to 3 days. Keep the pita breads wrapped in foil or in a sealable bag to maintain softness. Assembling only what you’ll eat fresh is best to preserve texture.
Freezing
Freeze the cooked chicken thighs in a freezer-safe container or bag for up to 2 months. Sauces and fresh produce don’t freeze well, so prepare those fresh when you plan to enjoy the leftovers. Thaw the chicken overnight in the fridge before reheating.
Reheating
Gently reheat the chicken in a skillet over medium heat or in the oven until warmed through. Avoid microwave reheating directly inside the pita bread to keep the bread from becoming soggy. Warm the pita separately before assembling your gyro again.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! While thighs stay juicier and more flavorful due to their higher fat content, chicken breasts can be used if you prefer leaner meat. Just be careful not to overcook them to prevent dryness.
What if I don’t have yellow American mustard?
You can substitute yellow American mustard with Dijon mustard, but skip any spicy English mustards to keep the flavor balanced and true to the recipe’s intent.
Is it essential to marinate the chicken for 24 hours?
Marinating for 24 hours produces the best flavor, but if time is tight, marinating for at least 3 hours still imparts plenty of deliciousness into the chicken.
Can I make the sauce ahead of time?
Yes! The sauce actually benefits from sitting for at least 20 minutes to let the flavors meld, so making it a few hours ahead is great. Just give it a good stir before serving.
Are the thick-cut chips really necessary?
The chips add a fantastic texture and are a traditional element in Greek gyros, but they are optional. If you want a lighter gyro or prefer to keep it simpler, you can leave them out without losing the core flavors.
Final Thoughts
Kalimera’s Greek Chicken Gyros Recipe is a joyful celebration of Greek homestyle cooking that’s surprisingly easy to prepare but packed with layers of flavor. Whether you’re a gyro newbie or a seasoned fan, this recipe will quickly become your go-to for an unforgettable meal that’s perfect any time. So get your apron on, grab these simple ingredients, and bring a taste of Greece into your kitchen—you won’t regret it!
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Kalimera’s Greek Chicken Gyros Recipe
- Prep Time: 24 hours 10 minutes
- Cook Time: 20 minutes
- Total Time: 24 hours 30 minutes
- Yield: 5 servings
- Category: Main Dish
- Method: Grilling
- Cuisine: Greek
Description
Kalimera’s Famous Greek Chicken Gyros is a deliciously marinated chicken thigh recipe inspired by traditional Greek street food. Featuring a flavorful blend of paprika, oregano, mustard, and a secret mild curry powder, the chicken is grilled or pan-cooked to juicy perfection. Served with a tangy yogurt-based sauce, fresh vegetables, warm pita bread, and optional thick-cut chips, these gyros are the perfect combination of savory, creamy, and crunchy textures for an authentic Greek meal experience at home.
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 (or substitute with Dijon mustard)
- 1 tbsp dried oregano (Greek, if available)
- 1/2 tbsp mild curry powder (secret ingredient, not spicy)
- 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
Sauce
- 1 cup plain yoghurt (preferably Greek or Greek-style)
- 3 tbsp whole-egg mayonnaise (or regular mayonnaise)
- 3 tbsp extra virgin olive oil
- 2 tbsp yellow American mustard (or Dijon mustard, not 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 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 (slightly bready kind recommended)
Instructions
- Marinate Chicken: In a large bowl, mix sweet paprika, mustard powder, dried oregano, mild curry powder, salt, black pepper, and olive oil to create the marinade. Add chicken thighs and mix well to evenly coat. Cover and refrigerate for 24 hours (minimum 3 hours) to let the flavors penetrate the meat.
- Prepare Sauce: Combine yoghurt, mayonnaise, olive oil, yellow mustard, garlic powder, sweet paprika, and salt in a bowl. Mix thoroughly and set aside for at least 20 minutes to allow flavors to meld.
- Cook Chips (Optional): If using frozen thick-cut chips, cook them ahead of time by baking, frying, or air frying according to your preference until crispy. Season with a pinch of salt. Keep chips warm in a 100°C/200°F oven while cooking the chicken.
- Cook Chicken (BBQ Method – Recommended): Preheat the BBQ to medium-high heat, using the grill side or flat iron. No need to oil the grill. Cook chicken thighs for 3 to 4 minutes on each side until they develop a deep golden color with 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 to 4 minutes per side until deep golden and cooked through, reaching an internal temperature of 72°C/162°F. Wipe pan between batches to remove excess charred bits.
- Rest Chicken: Remove chicken onto a tray, loosely cover with foil, and let rest for 3 minutes. Then slice into 1 cm (0.4 inch) thick pieces.
- Warm Pita Breads: Heat pita breads until warm and pliable. For convenience, microwave stacked pita breads for 45 seconds to 1.5 minutes on high. Alternatively, brush both sides with water and heat in a lightly oiled non-stick pan over medium-high heat for 1 minute per side. Avoid crisping to prevent cracking when folded.
- Assemble Gyros: Spread 3 tablespoons of the sauce down the center of each pita bread. Add a generous portion of sliced chicken on top. Layer with lettuce, tomato, and sprinkle with diced red onion. Add a pile of chips on top if using, and drizzle more sauce over the filling.
- Wrap and Serve: Fold the pita to enclose the filling securely. Optionally wrap in foil to keep everything together. Serve the gyros with extra sauce on the side for dunking.
Notes
- Marinating the chicken overnight is key to achieving tender, flavorful meat. Minimum marinating time is 3 hours if short on time.
- The mild curry powder is a secret ingredient to add a subtle depth of flavor without adding spiciness.
- Optional thick-cut chips add an authentic crunch and texture inside the gyros, but can be omitted for a lighter version.
- Yellow American mustard is used for its milder, tangy flavor; substitute Dijon mustard if unavailable but avoid spicy English mustard.
- Warming the pita bread properly makes it pliable and easy to fold without cracking.
- Cooking chicken on the BBQ adds a desirable smoky char, but stovetop cooking is an excellent alternative.
