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
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 (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.
