If you’ve ever wished you could capture the vibrant, irresistible flavors of a traditional Greek street food feast right in your own kitchen, then you are going to adore Kalimera’s Famous Greek Chicken Gyros Recipe. This recipe is a heartfelt celebration of juicy, marinated chicken thighs grilled to perfection, wrapped in warm pita bread, and layered with a tangy, creamy sauce and fresh veggies. The unique addition of mild curry powder in the marinade creates a secret flavor boost that gives the gyros an unforgettable twist. Once you try this recipe, it will quickly become a go-to comfort meal, perfect for lively gatherings or a satisfying family dinner. Let’s get started and bring a little taste of Greece right to your table!
Ingredients You’ll Need
Simple, quality ingredients are the soul of Kalimera’s Famous Greek Chicken Gyros Recipe, each playing a crucial role in creating the dish’s fantastic balance of flavors, textures, and colors. From aromatic spices to rich olive oil and fresh produce, every element complements the next beautifully.
- 1.25 kg / 2.5 lb chicken thighs, skinless boneless: Juicy and tender, perfect for absorbing all the marinade flavors.
- 1 tbsp sweet paprika: Adds a mild sweetness and vibrant color, not smoky or spicy.
- 1 tbsp mustard powder: Brings a subtle tang; can be swapped with Dijon mustard if preferred.
- 1 tbsp dried oregano: Greek oregano if you can find it for that signature herbaceous kick.
- 1/2 tbsp mild curry powder: The secret ingredient that adds a warm complexity without heat.
- 1 1/2 tsp kosher salt: Essential for seasoning, adjust if using different types of salt.
- 1/2 tsp black pepper: Provides just the right amount of peppery depth.
- 1/3 cup extra virgin olive oil: Rich and fruity, helps keep the chicken moist during cooking.
- 400g / 14oz thick-cut frozen chips (optional): Adds crunch and a fun twist to the gyros.
- Pinch table salt: To season the chips perfectly.
- 1 cup plain Greek or Greek-style yogurt: The creamy base of the luscious sauce.
- 3 tbsp whole-egg mayonnaise: Adds richness and smooth texture to the sauce.
- 3 tbsp extra virgin olive oil: Further enhances the sauce with fruitiness.
- 2 tbsp yellow American mustard: Surprisingly perfect for the sauce; use Dijon as a substitute, but avoid English mustard.
- 2 tsp garlic powder: Infuses a subtle garlicky warmth in the sauce.
- 2 tsp sweet paprika: Echoes paprika’s color and sweet flavor in the sauce for harmony.
- 1/2 tsp kosher salt: Balances and brightens the sauce flavors.
- 2 tomatoes, halved and sliced: Fresh juiciness that adds natural acidity and color.
- 3 cups cos lettuce (romaine), finely sliced: Crispness and a fresh crunch to contrast the rich chicken.
- 1/2 small red onion, diced: Offers a gentle bite and mild sweetness.
- 5 pita breads, 20cm / 8 inches: Go for the slightly thick and bready type to hold all those delicious fillings.
How to Make Kalimera’s Famous Greek Chicken Gyros Recipe
Step 1: Marinate the Chicken
Start by mixing all your marinade ingredients in a large bowl—you want that gorgeous blend of paprika, mustard powder, oregano, curry powder, salt, pepper, and olive oil. Add the chicken thighs and make sure every piece is fully coated. This step is key because the chicken soaks up all those vibrant flavors while it rests in the fridge. Ideally, let it marinate for 24 hours, but if you’re short on time, 3 hours can work in a pinch. The longer, the better, to lock in that deep, complex taste.
Step 2: Prepare the Sauce and Chips
While your chicken is marinating, mix together the sauce ingredients: Greek yogurt, mayonnaise, olive oil, yellow mustard, garlic powder, sweet paprika, and salt. It’s a simple yet luxurious sauce that perfectly complements the smoky, spiced chicken. Let it rest for at least 20 minutes to allow the flavors to mingle. If you’re adding thick-cut chips, cook them now by your preferred method—oven baking or frying both work beautifully. Sprinkle with salt and keep warm in a low oven while you cook the chicken.
Step 3: Cook the Chicken Gyros
For an authentic touch, I highly recommend cooking the chicken on a preheated BBQ at medium-high heat; it develops those perfect golden charred edges which add fantastic flavor. Grill the thighs for 3 to 4 minutes per side until deeply golden and cooked through. If BBQ isn’t an option, a large non-stick pan over medium high heat does the job wonderfully—just cook in batches without oil, letting the natural marinade keep the meat moist. Rest the chicken for 3 minutes, then slice into bite-sized pieces.
Step 4: Assemble the Gyros
Warm your pita breads—microwaving for about 45 seconds to a minute and a half works wonders to make them soft and pliable. Alternatively, lightly wet each side and heat in a non-stick pan until warm, but be careful not to crisp them too much. Spread a generous 3 tablespoons of the sauce down the center of each pita. Pile on the sliced chicken, then add the shredded lettuce, tomato slices, diced red onion, and if you opted for chips, place them on top for a fun, crispy surprise. Drizzle more sauce over everything before folding the pita snugly around the fillings. For a neat finish, wrap them in foil to hold it all together.
How to Serve Kalimera’s Famous Greek Chicken Gyros Recipe
Garnishes
To make your gyros really sparkle, a few extra garnishes up the game. Sprinkle fresh chopped parsley or dill or add a few slices of tangy pickled cucumber. A small wedge of lemon on the side invites your guests to add a bright squeeze of citrus, lifting the whole flavor profile. These little touches make your homemade gyros look as vibrant as they taste.
Side Dishes
Gyros are naturally satisfying, but pairing them with traditional Greek sides like a simple Greek salad with olives and feta or a homemade tzatziki sauce can elevate your meal. Roasted vegetables or even a light couscous salad complement the meal without overpowering the bold flavors in the gyros. If you want to keep it casual, serve with extra chips on the side for crunch and comfort.
Creative Ways to Present
Want to impress family or friends? Consider serving the ingredients separately as a build-your-own gyro platter. Arrange the grilled chicken, sauces, fresh veggies, warm pita, and chips on a large board or platter, letting everyone create their own perfect wraps. This interactive approach not only looks fantastic but makes the meal extra fun and personal.
Make Ahead and Storage
Storing Leftovers
Leftover chicken gyros can be stored in an airtight container in the refrigerator for up to 3 days. Keep the sauce separate if possible, to prevent the pita from getting soggy. The chicken and veggies will retain their flavors nicely, making it easy to enjoy quick lunches or dinner the next day.
Freezing
You can freeze the cooked chicken slices for up to 3 months. Portion them into freezer-safe bags or containers and thaw overnight in the fridge before reheating. I don’t recommend freezing the fully assembled gyros or the sauce—it’s best to prepare those fresh for optimal texture and taste.
Reheating
Reheat the chicken gently in a pan over medium heat or in the oven to keep it moist and tender. Avoid microwaving for too long to prevent drying out. Warm the pita separately as you did initially, and add fresh sauce and veggies when serving to revive that fresh homemade taste.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! Chicken breast works fine but tends to be leaner and can dry out more quickly. If you use breast, keep an eye on cooking time and consider marinating a bit longer to retain moisture and flavor.
What if I don’t have mild curry powder?
The mild curry powder adds a subtle warmth and depth, so if you don’t have it, you can skip it or substitute with a pinch of ground cumin and coriander, but the flavor profile will be slightly different.
Are the chips necessary in the gyros?
While optional, the thick-cut chips add a wonderful crispy texture and are a beloved element of Greek-style gyros. If you prefer, you can omit them for a lighter version without losing much flavor.
Can I make the sauce dairy-free?
Yes! You can substitute the Greek yogurt with a plant-based yogurt alternative and use a dairy-free mayonnaise. This will still give you a creamy sauce with rich flavor suitable for different dietary needs.
How long can I marinate the chicken?
Marinating for 24 hours is ideal to maximize flavor, but the chicken can be marinated from 3 hours up to 2 days. Just avoid going beyond 48 hours as the acidity in the marinade might start to break down the texture unfavorably.
Final Thoughts
There is something truly special about crafting your own batch of Kalimera’s Famous Greek Chicken Gyros Recipe. The blend of spices, the juicy grilled chicken, and that vibrant sauce all wrapped in soft pita celebrate the joy of great homemade food. I hope you treat yourself and your loved ones to this recipe soon—once you do, it’s bound to become a much-loved classic in your kitchen too!
Print
Kalimera’s Famous Greek Chicken Gyros Recipe
- Prep Time: 24 hours 15 minutes
- Cook Time: 30 minutes
- Total Time: 24 hours 45 minutes
- Yield: 5 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Greek
Description
Kalimera’s Famous Greek Chicken Gyros is a flavorful and authentic Greek-inspired dish featuring marinated chicken thighs cooked to perfection, served with a tangy yogurt-mustard sauce, fresh vegetables, and optional crispy chips wrapped in warm pita bread. This recipe combines traditional spices like oregano and paprika with a secret mild curry twist, making it a delightful meal perfect for gatherings or a satisfying weeknight dinner.
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 (preferably Greek)
- 1/2 tbsp mild curry powder (not spicy, secret ingredient)
- 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
Chips (Optional)
- 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 (substitute regular mayonnaise)
- 3 tbsp extra virgin olive oil
- 2 tbsp yellow American mustard (or substitute Dijon mustard)
- 2 tsp garlic powder
- 2 tsp sweet paprika
- 1/2 tsp cooking salt / kosher salt
Gyro Assembly
- 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 preferred)
Instructions
- Marinate the Chicken: In a large bowl, mix the sweet paprika, mustard powder, dried oregano, curry powder, cooking salt, black pepper, and extra virgin olive oil. Add the chicken thighs and coat them thoroughly with the marinade. Cover and refrigerate for 24 hours, or at minimum 3 hours for best flavor absorption.
- Prepare the Sauce: Combine the plain yoghurt, whole-egg mayonnaise, olive oil, yellow American mustard, garlic powder, sweet paprika, and salt in a bowl. Mix well and set aside for at least 20 minutes to allow the flavors to meld together.
- Cook the Chips (Optional): If using frozen chips, cook them following your preferred method – baking, frying, or air-frying. Season with a pinch of table or chicken salt. Keep warm in a 100°C/200°F oven while preparing the chicken.
- Cook the Chicken: BBQ option (recommended): Preheat your BBQ to medium-high heat. Grill the chicken on the grill side or flat iron for 3-4 minutes on each side until the chicken is deep golden with slightly charred edges.
Stovetop option: Heat a large non-stick pan over medium-high heat without oil. Cook the chicken in batches for 3-4 minutes per side until deep golden and cooked through (internal temperature 72°C/162°F). Wipe excess charred bits from the pan between batches. - Rest the Chicken: Transfer the cooked chicken onto a tray, loosely cover with foil, and let rest for 3 minutes. Slice the chicken into 1 cm / 0.4″ pieces.
- Prepare the Pita Bread: Warm the pita bread until pliable. Microwave for 45 seconds to 1.5 minutes or toast on a lightly oiled non-stick pan for 1 minute per side over medium-high heat, brushing with water beforehand. Avoid crisping to prevent cracking when folded.
- Assemble the Gyros: Spread about 3 tablespoons of the prepared sauce down the center of each pita. Add sliced chicken on top, followed by cos lettuce and tomato on one side, then sprinkle diced red onion. Place a handful of warm chips on top and drizzle with additional sauce.
- Wrap and Serve: Fold the pita to enclose the fillings and wrap in foil to hold together. Serve immediately with extra sauce on the side for dipping.
Notes
- Marinating the chicken overnight results in more tender and flavorful meat, but a minimum of 3 hours is acceptable.
- The mild curry powder is a secret twist that adds depth without spiciness.
- Using thick-cut frozen chips is optional but gives the gyros a nice added texture.
- Yellow American mustard provides a tangy, slightly sweet flavor distinct from Dijon or spicy mustards.
- Opt for slightly bready pita bread rather than thin flatbreads to better hold the fillings.
- For stovetop cooking, no oil is required due to the marinade’s oil content.
- Keep chips warm in a low-temperature oven to maintain crispness while preparing chicken and assembling gyros.
