If you’ve been craving a taste of Greece with all the vibrant aromas and bold flavors, look no further than Kalimera’s Famous Greek Chicken Gyros Recipe. This dish brings together tender, perfectly marinated chicken thighs with a unique blend of spices, fresh vegetables, and a creamy, tangy sauce that’s absolutely irresistible. Whether you’re warming up pita bread or layering in crispy chips, this recipe promises a mouthwatering experience that captures the heart of Greek street food in your own kitchen.
Ingredients You’ll Need
Every ingredient in Kalimera’s Famous Greek Chicken Gyros Recipe plays a vital role, creating an orchestra of flavors and textures that make each bite memorable. From the bold paprika to the secret touch of curry powder, these components come together simply but brilliantly.
- 1.25 kg / 2.5 lb chicken thighs, skinless boneless: The juicy foundation of the gyro, ideal for absorbing spices.
- 1 tbsp sweet paprika: Adds gentle smoky sweetness without overpowering the meat.
- 1 tbsp mustard powder: Brings subtle tang and depth; Dijon mustard can be used instead.
- 1 tbsp dried oregano: The classic Greek herb that brightens the marinade with fresh, earthy notes.
- 1/2 tbsp mild curry powder: A secret ingredient that lends unexpected warmth without heat.
- 1 1/2 tsp cooking salt / kosher salt: Essential for seasoning and enhancing all the flavors; adjust if using table salt or flakes.
- 1/2 tsp black pepper: Adds a gentle kick to balance the seasoning.
- 1/3 cup extra virgin olive oil: Keeps the chicken moist and lends luscious richness.
- 400g / 14oz thick-cut chips (frozen, optional): For that beloved crunchy texture contrast inside your gyro.
- Pinch table salt (for chips): Elevates the chips to crispy perfection.
- 1 cup plain yoghurt (preferably Greek or Greek-style): Base of the sauce, creamy and tangy.
- 3 tbsp whole-egg mayonnaise: Adds silky body to the sauce; regular mayo works too.
- 3 tbsp extra virgin olive oil: Introduces smooth richness into the sauce blend.
- 2 tbsp yellow American mustard: A surprising but crucial element for authentic flavor; Dijon can substitute but avoid spicy mustards.
- 2 tsp garlic powder: Brings savory depth to every bite.
- 2 tsp sweet paprika: Ties the sauce and chicken flavors together beautifully.
- 1/2 tsp cooking salt / kosher salt (for sauce): Balances and enhances all the sauce ingredients.
- 2 tomatoes, halved and sliced: Adds juicy freshness and a pop of color.
- 3 cups cos lettuce (romaine), finely sliced: Crisp and refreshing crunch to balance the richness.
- 1/2 small red onion, diced: Sharp, slightly sweet bite that elevates the overall flavor.
- 5 x 20cm / 8″ pita breads, slightly bready style: The perfect vessel to hold all the delicious fillings and keep everything together.
How to Make Kalimera’s Famous Greek Chicken Gyros Recipe
Step 1: Marinate the Chicken
Start by mixing sweet paprika, mustard powder, oregano, curry powder, salt, pepper, and olive oil in a large bowl. Add your chicken thighs, tossing them until every piece is generously coated in the flavorful marinade. This step is crucial because it infuses the chicken with that signature Greek essence. Marinate in the refrigerator for 24 hours to allow the spices to penetrate deeply—or if you’re short on time, let it rest for a bare minimum of 3 hours.
Step 2: Prepare the Sauce
While the chicken marinates, get a head start on the sauce that ties everything together. Combine plain yoghurt, whole-egg mayonnaise, olive oil, yellow mustard, garlic powder, sweet paprika, and salt in a bowl. Mix thoroughly and then let it rest for at least 20 minutes. This rest time helps the flavors mingle, creating a creamy sauce that’s tangy, slightly sweet, and perfectly balanced.
Step 3: Cook the Chips (Optional)
If you’re adding thick-cut chips for that extra crunch, cook them now. Whether you prefer baking, frying, or air frying, make sure they come out golden and crispy. Lightly sprinkle with table salt once cooked. Keep the chips warm in a low oven around 100°C (200°F) so they’re ready to pile into your gyro just before serving.
Step 4: Cook the Chicken
For the best flavor, grill the chicken on a BBQ preheated to medium high. Place the chicken directly on the grill grates and cook for 3 to 4 minutes on each side until charred slightly and cooked through. The outside should develop a golden crust with some charred edges, giving it that authentic street-food vibe. If a BBQ isn’t available, cook in a non-stick pan over medium high heat without oil, following the same timing. After cooking, allow the chicken to rest loosely covered with foil for 3 minutes before slicing it into thin pieces about 1 cm thick.
Step 5: Warm the Pita Breads
To properly wrap your gyros, the pita needs to be warm and pliable. The easiest way is to microwave a stack of pita for 45 seconds to 1.5 minutes on high. Alternatively, brush them with water and toast over medium-high heat in a lightly oiled pan for about a minute on each side. Avoid crisping the pitas too much; they should bend without cracking to hold all the delicious fillings securely.
Step 6: Assemble the Gyros
Now for the fun part. Spread about 3 tablespoons of your prepared sauce down the center of each pita. Layer on the juicy chicken slices, then add shredded lettuce and tomato slices on one side. Sprinkle some diced red onion on top, followed by a handful of those golden chips. Drizzle extra sauce over everything for that final touch of indulgence. Fold the pita carefully to enclose the fillings, and wrap them in foil to keep your masterpiece intact until you’re ready to dive in.
How to Serve Kalimera’s Famous Greek Chicken Gyros Recipe
Garnishes
Keep it simple and fresh by offering extra sliced tomatoes, red onion rings, or a sprinkle of chopped fresh oregano. A little wedge of lemon on the side is perfect for anyone who loves a citrusy zing added just before eating. These details enhance the authentic experience and brighten every bite.
Side Dishes
Gyros are hearty on their own, but they shine when paired with classic Greek sides. Think crisp Greek salad, lightly roasted vegetables, or even dolmades (stuffed grape leaves). If you want to complement the chips inside the gyro, a light tzatziki dip or a bowl of olives makes a delightful accompaniment.
Creative Ways to Present
Take your party or family dinner to the next level by turning these gyros into a build-your-own station. Arrange bowls of sliced chicken, fresh veggies, sauce, and chips so everyone can customize to their taste. For a fun twist, try toasting the assembled gyro in a sandwich press for a warm, melty finish that adds a crispy crust on the pita exterior.
Make Ahead and Storage
Storing Leftovers
Leftover chicken gyros components store well, but it’s best to keep the elements separate. Store chicken, sauce, and vegetables in airtight containers in the refrigerator for up to 3 days to maintain freshness and texture.
Freezing
You can freeze the marinated chicken before cooking for up to 1 month. Just thaw overnight in the fridge before grilling or pan-frying. Avoid freezing the assembled gyro as the pita and fresh veggies will become soggy upon thawing.
Reheating
Reheat the cooked chicken gently in a pan over medium heat or in the microwave to avoid drying out. If you prepared chips, warm them slightly in the oven to restore crispness. Always serve with fresh pita warmed just before eating for the best taste and texture.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely, though thighs tend to remain juicier and more flavorful. If using breasts, marinate longer and watch cooking time closely to prevent dryness.
What makes the curry powder a ‘secret’ ingredient?
The mild curry powder adds a subtle warmth and complexity to the gyro’s flavor without making it spicy. It’s a little surprise that makes Kalimera’s Famous Greek Chicken Gyros Recipe stand out.
Can I make the sauce ahead of time?
Yes, the sauce benefits from resting in the fridge for at least 20 minutes and can be made a day ahead to deepen the flavors, just keep it covered.
Are the chips inside the gyro traditional?
While not universally traditional in Greece, thick-cut chips inside the gyro are beloved in some regions and add an irresistible crispy element. They’re totally optional but highly recommended!
How do I keep the pita soft and pliable?
Heating the pita briefly in a microwave or on a dampened skillet keeps it warm and flexible. Avoid over-toasting to prevent cracking when folding around the fillings.
Final Thoughts
If you want to bring a burst of authentic Greek street food excitement home, Kalimera’s Famous Greek Chicken Gyros Recipe is your go-to. It’s approachable to make, packed with flavor, and endlessly satisfying. Trust me, once you’ve made these gyros, they’ll be a staple in your kitchen, perfect for gatherings or a comforting night in. So, grab your ingredients and get ready for a delicious journey straight to Greece’s vibrant streets!
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 mouthwatering, authentic Greek-style chicken gyro recipe featuring marinated chicken thighs grilled or pan-cooked to juicy perfection, served with a tangy paprika and mustard infused sauce, fresh veggies, and optional thick-cut chips in warm pita bread. Perfect for a satisfying Mediterranean-inspired meal with bold flavors and simple ingredients.
Ingredients
Chicken Marinade
- 1.25 kg / 2.5 lb chicken thighs, skinless boneless
- 1 tbsp sweet paprika (regular, not smoked, not spicy)
- 1 tbsp mustard powder (substitute with Dijon mustard)
- 1 tbsp dried oregano (Greek preferred)
- 1/2 tbsp mild curry powder (secret ingredient)
- 1 1/2 tsp cooking salt / kosher salt (halve if using table salt, +50% if using flakes)
- 1/2 tsp black pepper
- 1/3 cup extra virgin olive oil
Sauce
- 1 cup plain yoghurt (preferably Greek or Greek-style)
- 3 tbsp whole-egg mayonnaise (or regular mayonnaise)
- 3 tbsp extra virgin olive oil
- 2 tbsp yellow American mustard (or Dijon mustard)
- 2 tsp garlic powder
- 2 tsp sweet paprika
- 1/2 tsp cooking salt / kosher salt
Additional Ingredients
- 400g / 14oz thick-cut chips (frozen, optional)
- Pinch table salt (for chips or chicken 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)
Instructions
- Marinate Chicken: In a large bowl, mix the marinade ingredients including paprika, mustard powder, oregano, curry powder, salt, pepper, and olive oil. Add chicken thighs and coat thoroughly. Marinate in the fridge for 24 hours minimum, or at least 3 hours for best flavor penetration.
- Prepare Sauce: Combine yogurt, mayonnaise, olive oil, yellow mustard, garlic powder, paprika, and salt in a bowl. Mix well and refrigerate for at least 20 minutes to allow the flavors to meld beautifully.
- Prepare Chips (Optional): If using thick-cut frozen chips, cook them by your preferred method such as baking, frying, or air frying until golden and crisp. Season with a pinch of table salt. Keep warm in a low oven at 100°C/200°F while cooking the chicken.
- Cook Chicken – BBQ Method (Recommended): Preheat BBQ to medium-high. Grill chicken thighs on the grill side for 3-4 minutes per side until they are deep golden with some charred edges and an internal temperature of 72°C/162°F is reached.
- Cook Chicken – Stovetop Method: Heat a large non-stick pan over medium-high heat. Cook chicken in batches without oil for 3-4 minutes per side until golden brown and cooked through (internal temp 72°C/162°F). Wipe pan with paper towel between batches to remove burnt bits.
- Rest Chicken: Transfer cooked chicken to a tray, loosely cover with foil, and let rest for 3 minutes. Then slice into 1 cm (0.4 inch) pieces for assembling.
- Warm Pita Bread: Heat the pita bread until warm and pliable. Use microwave (stacked, 45 seconds to 1.5 minutes) or stove-top method: brush bread sides with water and heat 1 minute per side in a lightly oiled non-stick pan on medium-high. Avoid crisping to prevent cracking.
- Assemble Gyros: Spread 3 tablespoons of the sauce down the middle of warm pita. Add sliced chicken, then layer cos lettuce, tomato slices, and diced red onion. Top with chips if using. Drizzle more sauce on top.
- Wrap and Serve: Fold the pita over the fillings to enclose everything neatly. Wrap in foil to keep secure. Serve with extra sauce on the side for dipping and enjoy your fresh homemade Greek chicken gyros.
Notes
- Marinate at least 3 hours for flavor; 24 hours recommended for best results.
- The mild curry powder adds subtle warmth without spiciness – do not substitute with spicy curry powder.
- Chips are optional but add a delicious crunch and texture balance typically found in Greek gyros.
- Yellow American mustard has a unique tang; substitute with Dijon but avoid hot English mustard as it is too spicy.
- Use pita bread that is soft and slightly bready to hold the fillings well and fold without breaking.
- Microwaving pita bread is a quick method to warm; alternatively, heating on pan brushed with water gives a nice soft texture.
