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
Scale
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.
