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If you’ve ever dreamed of capturing the vibrant, mouthwatering flavors of Greece right in your own kitchen, then Kalimera’s Famous Greek Chicken Gyros Recipe is about to become your new best friend. This recipe takes juicy, marinated chicken thighs infused with a fragrant blend of herbs and spices, pairs them with a creamy, tangy sauce, and wraps it all up in warm, soft pita bread. It’s a love letter to Greek street food that’s both comforting and exciting, perfect for sharing with friends or savoring all to yourself.
Ingredients You’ll Need
Simple, wholesome ingredients form the backbone of Kalimera’s Famous Greek Chicken Gyros Recipe. Each component plays its part in delivering that classic balance of savory, tangy, and fresh that makes this dish unforgettable.
- 1.25 kg / 2.5 lb chicken thighs, skinless boneless: These juicy thighs become tender and flavorful after marinating and cooking.
- 1 tbsp sweet paprika: Adds a gentle sweetness and mild earthiness without any heat, keeping the flavors approachable.
- 1 tbsp mustard powder: Brings a subtle tang and depth; can be substituted with Dijon mustard for a similar zip.
- 1 tbsp dried oregano: The quintessential Greek herb that instantly transports the taste buds to the Mediterranean shore.
- 1/2 tbsp mild curry powder: A secret twist that gives the spices an irresistible warmth without overpowering the dish.
- 1 1/2 tsp cooking salt / kosher salt: Essential for seasoning and enhancing the natural flavors; adjust if using different salt types.
- 1/2 tsp black pepper: Adds a faint heat and complexity to the marinade.
- 1/3 cup extra virgin olive oil: For richness in the marinade and to help everything meld beautifully.
- 400g / 14oz thick-cut chips (optional): These add a fun, crispy texture inside the gyros—totally authentic and optional.
- Pinch table salt for chips: Perfect finishing touch to enhance the fries’ flavor.
- 1 cup plain yoghurt (preferably Greek or Greek-style): The cooling base for the sauce that balances the spices wonderfully.
- 3 tbsp whole-egg mayonnaise: Creates a luscious, creamy texture in the sauce.
- 3 tbsp extra virgin olive oil: Adds extra silkiness and flavor depth to the sauce.
- 2 tbsp yellow American mustard: Surprisingly brilliant here, giving the sauce a gentle tang; Dijon can be swapped in if preferred.
- 2 tsp garlic powder: For that unmistakable savory punch that Greek food is known for.
- 2 tsp sweet paprika: Reinforces the dish’s smoky and sweet notes.
- 1/2 tsp cooking salt / kosher salt: Balances the sauce perfectly.
- 2 tomatoes, halved and sliced: Fresh and juicy for a burst of brightness.
- 3 cups cos lettuce (romaine), finely sliced: Adds crunch and freshness to each bite.
- 1/2 small red onion, diced: Pungent and crisp, rounding out the flavor profile nicely.
- 5 x 20cm / 8″ pita breads: Slightly bready types are best to hold all the goodness without cracking.
How to Make Kalimera’s Famous Greek Chicken Gyros Recipe
Step 1: Marinate the Chicken
Start by mixing the marinade ingredients in a large bowl: sweet paprika, mustard powder, dried oregano, curry powder, salt, pepper, and olive oil. Add the chicken thighs and toss them well until every piece is luxuriously coated. Cover and let the flavors marry in the fridge for 24 hours, or at the very least 3 hours if you’re short on time. This slow marinating is what makes the chicken so juicy and bursting with flavor.
Step 2: Prepare the Sauce
While your chicken is soaking up all those spices, mix together the yogurt, mayonnaise, olive oil, yellow mustard, garlic powder, sweet paprika, and salt in a bowl. Let this sit for at least 20 minutes before serving to let the flavors meld into a creamy, tangy sauce that is downright addictive.
Step 3: Cook the Chips (Optional)
If you’re including the thick-cut chips, prepare them at this stage by baking, frying, or air frying, whatever suits you best. Season with a pinch of salt and keep them warm in a low oven (around 100°C or 200°F) so they’ll be ready when you’re assembling the gyros. These add an authentic crunch and texture that elevate this dish.
Step 4: Cook the Chicken
For the best smoky, slightly charred flavor, fire up the BBQ to medium-high heat. Cook the chicken thighs for 3 to 4 minutes on each side until they’re beautifully golden with caramelized edges. No BBQ? No problem—use a large non-stick pan set to medium-high heat and cook in batches, wiping the pan clean between them to avoid burnt bits. Always ensure the internal temperature hits 72°C (162°F) for safe, juicy results. Once cooked, let the chicken rest covered loosely with foil for 3 minutes before slicing into bite-sized strips.
Step 5: Warm and Prepare the Pita Breads
To make your pita pliable and perfect for folding, heat them gently. The easiest way is a quick microwave wave—stack and zap for 45 seconds to 1.5 minutes. Or for a more traditional touch, brush lightly with water and warm each side in a hot non-stick pan for a minute. Avoid letting the pita go crispy, as it needs to be soft to hold all those delicious fillings without cracking.
Step 6: Assemble Your Gyros
Lay down about 3 tablespoons of sauce in the center of each pita, then pile on the juicy chicken strips. Top with shredded lettuce and fresh tomato slices on one side, sprinkle diced red onion on top, then add a handful of those golden chips if you’re using them. Drizzle more sauce over everything, fold your pita tightly to create the perfect handheld package, and wrap in foil to hold it all together.
How to Serve Kalimera’s Famous Greek Chicken Gyros Recipe
Garnishes
Freshness and crunch make all the difference, so be sure to garnish your gyros generously with finely sliced cos lettuce and juicy tomato slices. A sprinkle of red onion adds just the right sharp bite. If you’re feeling adventurous, a few fresh oregano leaves or a drizzle of extra sauce on top makes every bite sing.
Side Dishes
Kalimera’s Famous Greek Chicken Gyros Recipe pairs perfectly with light sides like a simple cucumber salad dressed with lemon and olive oil, or a side of tzatziki to add cooling creaminess. If you want to keep it casual, extra thick-cut chips or crispy Greek-style lemon potatoes are fantastic companions to soak up any extra sauce.
Creative Ways to Present
Looking to impress? Serve your gyros open-faced on a plate for a “deconstructed” gyros experience, letting everyone build their own. Or try mini gyros using small pita rounds as party appetizers. Wrapping the gyros in parchment paper or colorful foil creates a fun grab-and-go presentation that’s perfect for picnics or casual gatherings.
Make Ahead and Storage
Storing Leftovers
Leftover gyros can be stored in an airtight container in the fridge for 3 to 4 days. Keep the components separate if possible—store the sliced chicken, sauce, and fresh veggies apart from the pita to preserve texture and freshness.
Freezing
If you want to freeze the marinated chicken, place it in a sealed container or bag and freeze for up to 2 months. Cook from frozen by thawing overnight in the fridge before grilling. Assembled gyros don’t freeze well because of the fresh vegetables and sauce textures.
Reheating
To reheat leftover cooked chicken, gently warm it in a pan over medium heat or use a microwave on low power to avoid drying out the meat. Warm pita breads separately to keep them soft. Add fresh sauce and veggies when ready to serve for the best taste and texture.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! While thighs give you extra juiciness and flavor, chicken breasts can work well if you prefer leaner meat. Just watch the cooking time closely to avoid drying them out.
Is the curry powder really necessary?
The mild curry powder is a secret ingredient that adds subtle warmth and an unexpected depth to the gyros, making them instantly memorable. Feel free to adjust the amount or omit it if you prefer a more traditional flavor.
Can I skip the chips inside the gyros?
Yes, the chips are optional but add an authentic crunch and texture that many love. If you want a lighter gyro, you can leave them out without sacrificing the overall flavor.
What if I don’t have Greek yogurt?
Greek or Greek-style yogurt is ideal for the creamy sauce because of its thickness and tang. If you don’t have it, use regular plain yogurt and strain it through cheesecloth for 1 to 2 hours to thicken before use.
How do I keep the pita from breaking when folding?
Warming the pita gently until soft makes it flexible and less likely to crack. Avoid over-toasting or letting it dry out before assembling your gyros to keep it perfectly pliable.
Final Thoughts
Nothing beats the joy of biting into a warm, lively handheld meal like Kalimera’s Famous Greek Chicken Gyros Recipe. It’s a stunning burst of flavors and textures that brings a little bit of Greece into your home kitchen. Trust me, once you try it, you’ll be making these again and again. Ready to bring some sunshine and epic flavor to your next meal? Dive in and enjoy every delicious moment!
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Kalimera’s Famous Greek Chicken Gyros Recipe
- Prep Time: 10 minutes plus 24 hours marinating
- Cook Time: 30 minutes
- Total Time: 24 hours 40 minutes
- Yield: 5 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Greek
Description
Experience the authentic flavors of Greece with Kalimera’s Famous Greek Chicken Gyros. Featuring tender marinated chicken thighs seasoned with paprika, mustard powder, oregano, and a unique mild curry powder, this recipe combines juicy grilled or pan-cooked chicken with a creamy yoghurt-mayonnaise sauce and fresh crisp vegetables wrapped in warm pita bread. Optional thick-cut chips add a satisfying crunch. Perfect for a deliciously hearty meal, these gyros are easy to prepare with overnight marination allowing deep flavor infusion.
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 (preferably Greek)
- 1/2 tbsp mild curry powder (secret ingredient, not spicy)
- 1 1/2 tsp cooking salt / kosher salt (adjust if using table salt or flakes)
- 1/2 tsp black pepper
- 1/3 cup extra virgin olive oil
Optional Chips
- 400g / 14oz thick-cut frozen chips
- Pinch table salt (or chicken salt)
Sauce
- 1 cup plain yoghurt (preferably Greek or Greek-style)
- 3 tbsp whole-egg mayonnaise (regular mayonnaise substitute acceptable)
- 3 tbsp extra virgin olive oil
- 2 tbsp yellow American mustard (substitute with Dijon mustard, not hot English mustard)
- 2 tsp garlic powder
- 2 tsp sweet paprika
- 1/2 tsp cooking salt / kosher salt
Veggies and Bread
- 2 tomatoes, halved and sliced
- 3 cups cos lettuce (romaine), finely sliced (5 mm / 0.2″)
- 1/2 small red onion, diced (5 mm / 0.2″ squares)
- 5 x 20 cm / 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. Add chicken thighs and toss well to coat. Cover and refrigerate for 24 hours, minimum of 3 hours, allowing flavors to infuse deeply.
- Prepare Sauce: Mix yoghurt, whole-egg mayonnaise, extra virgin olive oil, yellow mustard, garlic powder, sweet paprika, and salt together in a bowl. Set aside for at least 20 minutes to meld the flavors.
- Cook Chips (Optional): If using frozen thick-cut chips, cook them using your preferred method such as baking, frying, or air frying until crispy. Season with a pinch of salt and keep warm in a low oven at 100°C / 200°F while you cook the chicken.
- Cook Chicken: Choose your cooking method:
- Grill (Preferred): Preheat BBQ to medium-high. Cook chicken thighs on grill or flat iron for 3–4 minutes per side until deeply golden with charred edges and internal temperature reaches 72°C / 162°F.
- Stovetop: Heat a large non-stick pan over medium-high heat without oil. Cook chicken in batches, 3–4 minutes per side until golden and cooked through. Wipe pan between batches to avoid burnt residue.
- Rest and Slice: Transfer cooked chicken to a tray, loosely cover with foil, and rest for 3 minutes. Slice into 1 cm / 0.4″ pieces.
- Warm Pita: Heat pita breads until warm and pliable. Microwave stacked 45 seconds to 1.5 minutes on high or brush lightly with water and warm in a non-stick pan 1 minute per side over medium-high heat. Avoid crisping to prevent cracking.
- Assemble Gyros: Spread 3 tablespoons of sauce down the center of each pita. Pile sliced chicken on top, add lettuce and tomato on one side. Sprinkle diced red onion, add chips (if using), and drizzle more sauce over the top. Fold pita to enclose filling and wrap in foil to hold shape.
- Serve: Serve gyros with extra sauce for dipping. Enjoy immediately for best flavor and texture.
Notes
- Marinating overnight (up to 24 hours) maximizes flavor but a minimum of 3 hours is acceptable.
- The mild curry powder is a secret ingredient providing subtle depth without heat.
- Thick-cut chips are optional but add an authentic crunch and extra texture to the gyros.
- The yellow American mustard in the sauce gives a distinctive tang; substitute with Dijon but avoid hot English mustard to prevent overly spicy sauce.
- Use slightly bready pita breads for pliability to prevent cracking when folded with the filling.
