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
Scale
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.
