Name: Kalimera’s Famous Greek Chicken Gyros Recipe
Prep time: 24 h 15 min
Cook time: 30 min
Total time: 24 h 45 min
Cuisine: Greek
Ingredients: 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; 400g / 14oz thick-cut frozen chips; Pinch table salt (or chicken salt); 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; 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)

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

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 (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)

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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.