Description
Kalimera’s Famous Greek Chicken Gyros features tender marinated chicken thighs grilled to perfection, served with a flavorful homemade sauce, fresh vegetables, and optional thick-cut chips, all wrapped in warm, pliable pita bread. This recipe brings authentic Greek street food to your kitchen with a vibrant blend of spices and simple techniques for a delicious and satisfying meal.
Ingredients
Scale
For the 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 (or substitute with Dijon mustard)
- 1 tbsp dried oregano (Greek, if available)
- 1/2 tbsp mild curry powder (secret ingredient, mild, not spicy)
- 1 1/2 tsp cooking salt / kosher salt (halve if using table salt, increase by 50% if using flakes)
- 1/2 tsp black pepper
- 1/3 cup extra virgin olive oil
For the Sauce
- 1 cup plain yoghurt (preferably Greek or Greek-style)
- 3 tbsp whole-egg mayonnaise (can substitute regular mayonnaise)
- 3 tbsp extra virgin olive oil
- 2 tbsp yellow American mustard (or substitute Dijon mustard, avoid hot English mustard)
- 2 tsp garlic powder
- 2 tsp sweet paprika
- 1/2 tsp cooking salt / kosher salt
For Assembly and Sides
- 400g / 14oz thick-cut chips (frozen, optional)
- Pinch table salt (for seasoning chips or use chicken salt)
- 2 tomatoes, halved and sliced
- 3 cups cos lettuce (romaine), finely sliced (about 5mm / 0.2″)
- 1/2 small red onion, diced (5mm / 0.2″ squares)
- 5 x 20cm / 8″ pita breads (preferably slightly bready kind)
Instructions
- Marinate the chicken: In a large bowl, combine the chicken thighs with sweet paprika, mustard powder, dried oregano, mild curry powder, salt, black pepper, and extra virgin olive oil. Mix thoroughly to ensure each piece is evenly coated. Cover and refrigerate for 24 hours, or at minimum for 3 hours to allow the flavors to develop deeply.
- Prepare the sauce: Mix the yoghurt, whole-egg mayonnaise, extra virgin olive oil, yellow American mustard, garlic powder, sweet paprika, and salt in a bowl. Stir until smooth and homogeneous. Set aside for at least 20 minutes to meld the flavors before serving.
- Cook the chips (optional): If using chips, cook according to your preference—bake for convenience or fry for enhanced flavor. Season with a pinch of table salt or chicken salt. Keep chips warm in a low oven set at 100°C/200°F while preparing chicken.
- Cook the chicken: Choose your cooking method:
- BBQ (recommended): Preheat the grill to medium-high heat. Grill the chicken thighs for 3 to 4 minutes per side until golden with slight charred edges.
- Stovetop: Heat a large non-stick pan over medium-high heat without oil. Cook the chicken in batches for 3 to 4 minutes per side until deep golden and cooked through (internal temperature 72°C/162°F). Wipe the pan with paper towels between batches to remove residue.
- Rest and slice the chicken: Transfer the cooked chicken to a tray and loosely cover with foil. Let rest for 3 minutes to retain juices. Then, slice into 1 cm (0.4″) pieces.
- Warm the pita bread: Heat the pita until warm and pliable. For ease, microwave stacked pitas for 45 seconds to 1.5 minutes on high. Alternatively, brush pitas with water and warm each side for 1 minute on medium-high heat in a lightly oiled non-stick pan, avoiding crispiness to prevent cracking when folded.
- Assemble the gyros: Spread about 3 tablespoons of the prepared sauce down the center of each warm pita. Layer the sliced chicken on top of the sauce, then add a portion of lettuce, tomato slices on one side, sprinkle diced red onion, and add a pile of chips over the top. Drizzle more sauce over the chips.
- Wrap and serve: Fold the pita to enclose the filling, wrapping it tightly in foil to hold everything in place. Serve immediately with extra sauce on the side for dipping.
Notes
- The curry powder is a mild, not spicy, secret ingredient that adds a subtle depth of flavor.
- Marinating the chicken overnight enhances taste and tenderness, but ensure at least 3 hours for good results.
- The chips are optional but recommended for authentic gyro experience; they can be baked, fried, or air fried.
- If substituting mustard powder, Dijon mustard is preferred to maintain balance of flavor without overpowering spiciness.
- Warming the pita properly ensures flexibility to wrap without cracking.
- Serving with extra sauce for dunking enhances the eating experience.
