Kalimera’s Famous Greek Chicken Gyros Recipe

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If you’ve been dreaming of that perfect street food experience packed with juicy, flavorful chicken and vibrant, fresh toppings, you are going to fall head over heels for Kalimera’s Famous Greek Chicken Gyros Recipe. This recipe captures the heart and soul of Greek cuisine with its tender marinated chicken thighs infused with aromatic spices, layered with a luscious homemade sauce, crisp lettuce, ripe tomatoes, and surprisingly irresistible thick-cut chips—yes, chips! It’s an unforgettable feast wrapped in warm pita bread that’s simply begging to be shared and savored.

Ingredients You’ll Need

Every ingredient in Kalimera’s Famous Greek Chicken Gyros Recipe is thoughtfully chosen to create a harmonious balance of savory, tangy, and crispy textures that make each bite a delight. These simple staples come together to bring authentic Greek flavor and a hint of unique personality to your table.

• Chicken thighs (1.25 kg / 2.5 lb, skinless boneless): The juicy, tender base of this recipe that soaks up all the vibrant marinade flavors.
• Sweet paprika (1 tbsp): Adds a gentle smoky sweetness without overpowering the dish.
• Mustard powder (1 tbsp): Brings a warm tang, but can be swapped with Dijon mustard for ease.
• Dried oregano (1 tbsp): The quintessential Greek herb lending earthy, peppery notes.
• Curry powder (1/2 tbsp): A mild, secret ingredient that enhances depth and warmth without heat.
• Cooking salt / kosher salt (1 1/2 tsp): Essential for seasoning and bringing all flavors to life.
• Black pepper (1/2 tsp): Adds a touch of spicy balance.
• Extra virgin olive oil (1/3 cup): Enriches the marinade with fruity, peppery goodness and helps with cooking.
• Thick-cut chips (400g / 14oz, frozen, optional): The surprising crispy layer that elevates the gyro experience to something legendary.
• Table salt, pinch (for chips): A simple addition that transforms chips from good to crave-worthy.
• Plain yoghurt (1 cup, preferably Greek or Greek-style): Forms the creamy base of the signature sauce with a natural tang.
• Whole-egg mayonnaise (3 tbsp): Adds richness and silky texture to the sauce.
• Extra virgin olive oil (3 tbsp): Smooths out the sauce and carries the flavors beautifully.
• Yellow American mustard (2 tbsp): Creates a playful sharpness—don’t worry, it’s not spicy!
• Garlic powder (2 tsp): Brings that quintessential garlicky punch with ease.
• Sweet paprika (2 tsp): Enhances the sauce’s inviting color and gentle flavor.
• Cooking salt / kosher salt (1/2 tsp): Perfect seasoning for the sauce’s blend.
• Tomatoes (2, halved and sliced): Adds juicy freshness and vibrant red color.
• Cos lettuce / Romaine (3 cups, finely sliced): Offers crisp crunch and subtle bitterness for balance.
• Red onion (1/2 small, diced): Sprinkles of sharpness and texture to excite your palate.
• Pita breads (5 x 20cm / 8″, slightly bready preferred): The warm, soft vessel that holds all the deliciousness together.

How to Make Kalimera’s Famous Greek Chicken Gyros Recipe

Step 1: Marinate the Chicken

Start by mixing all the marinade ingredients thoroughly in a large bowl. Add your chicken thighs and make sure every piece is well coated with the aromatic blend of paprika, mustard powder, oregano, mild curry powder, salt, pepper, and olive oil. For the best results, let the chicken marinate in your fridge for 24 hours, or at the very least, three hours. This slow soak is magic, allowing every fiber of the chicken to soak up those bright, complex flavors.

Step 2: Prepare the Sauce

While the chicken marinates, mix together the yoghurt, whole-egg mayonnaise, olive oil, yellow American mustard, garlic powder, sweet paprika, and salt in a bowl. Let this sauce rest for at least 20 minutes to let the flavors meld and deepen. This creamy, tangy sauce is the star companion of your gyros, balancing the spices in the chicken perfectly.

Step 3: Cook the Chips (Optional but Recommended!)

If you’re adding that irresistible chip layer, now’s the time to get them going. Whether you prefer baking, frying, or air frying, cook your thick-cut frozen chips until golden and crisp. Don’t forget to sprinkle with a pinch of salt while still hot to really bring out their flavor. Keep the chips warm in a low oven (about 100°C/200°F) while you cook the chicken.

Step 4: Cook the Chicken

This is where the magic really happens—cooking your marinated chicken to juicy, charred perfection. For the most authentic flavor, fire up a BBQ grill on medium-high heat and cook the chicken thighs for 3 to 4 minutes on each side, until beautifully golden with slightly charred edges. No grill? No problem! A non-stick pan heated on medium-high will also do the trick, cooking the chicken without oil for that nice sear. Whichever method you choose, ensure your chicken reaches an internal temperature of 72°C (162°F) for safe, juicy results. After cooking, let the chicken rest for 3 minutes under loose foil; this keeps it succulent before you slice it.

Step 5: Warm the Pita Bread

The pita bread should be warm and pliable, ready to wrap all your wonderful fillings. You can microwave them stacked for about 45 seconds to 1.5 minutes on high, or lightly brush water on each side and toast briefly in a pan over medium-high heat. Avoid getting them crispy and cracked — you want them soft enough to fold without tearing!

Step 6: Assemble the Gyros

Spread about 3 tablespoons of your luscious sauce down the center of each pita. Pile sliced chicken on top, followed by crisp lettuce, fresh tomato slices, and diced red onion. Now for the twist: add a generous handful of hot, crispy chips right on top. Drizzle more sauce over to unite everything. Fold your pita snugly around the fillings, and wrap it in foil to keep it all perfectly enclosed. Serve immediately with extra sauce for dunking!

How to Serve Kalimera’s Famous Greek Chicken Gyros Recipe

Garnishes

You can never go wrong with a bit of extra brightness! Add a sprinkle of fresh parsley or a few slices of tangy pickled cucumbers to lighten up the whole experience. A lemon wedge on the side is great for a quick squeeze of brightness that awakens the flavors further.

Side Dishes

For a well-rounded feast, serve these gyros alongside a Greek salad loaded with cucumbers, olives, feta, and red onion or some light and fluffy lemon rice pilaf. If you’re feeling extra indulgent, creamy tzatziki alongside can make for a luxurious accompanying dip that complements the garlic and yogurt notes in the gyros.

Creative Ways to Present

Hosting a casual gathering? Turn Kalimera’s Famous Greek Chicken Gyros Recipe into a make-your-own gyro bar where guests add their preferred toppings and sauces for a fun, interactive meal. Alternatively, slice the gyros in half and serve them with colorful toothpicks through each section for easy sharing. Wrapping in parchment paper with a side of dipping sauce makes them perfect for a picnic or packed lunch.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, store the chicken and sauce separately from the pita and fresh toppings in airtight containers in the fridge for up to three days. Keeping components separate ensures nothing gets soggy.

Freezing

You can freeze the cooked marinated chicken pieces in a freezer-safe container for up to two months. Just thaw overnight in the fridge before reheating. Avoid freezing assembled gyros, as the fresh vegetables and pita won’t hold up well to freezing.

Reheating

Reheat the chicken gently in a pan over medium-low heat or in the oven to keep it juicy and avoid drying out. Warm your pita separately on the stove or microwave. Once everything is warm, assemble as usual with fresh toppings and sauce for the best experience.

FAQs

Can I use chicken breast instead of thighs?

Absolutely! While chicken thighs offer extra juiciness and flavor, chicken breast can be a leaner alternative. Just be careful not to overcook it, as it can dry out faster than thighs.

Why are there chips inside the gyro?

Including thick-cut chips adds a delightful crunch and comforting element that elevates Kalimera’s Famous Greek Chicken Gyros Recipe from ordinary to truly memorable. It’s a beloved Greek street food twist you don’t want to skip.

Can I make the marinade without curry powder?

You can omit the curry powder if you prefer, but it’s what gives the marinade its unique depth of flavor. If avoiding curry, consider adding a pinch of ground cinnamon or cumin for a similar warm note.

How long should I marinate the chicken?

For the best flavor penetration and tenderness, 24 hours in the fridge is ideal. However, if short on time, 3 hours is the absolute minimum to get some delicious results.

What’s the best way to keep the pita soft and foldable?

Warming pita with a little moisture—using either a quick microwave or brushing water and pan-heating—helps keep it soft and pliable, which is key to wrapping your gyro without cracking or breaking.

Final Thoughts

Kalimera’s Famous Greek Chicken Gyros Recipe is one of those dishes that feels like a warm hug on a plate—mouthwatering, hearty, and bursting with fresh Mediterranean charm. Whether you’re cooking for family, friends, or just treating yourself, this recipe brings a little taste of Greece straight to your home. Take your time with the marinade, embrace the chip layer, and don’t hesitate to get creative with your serving style. Trust me, once you try it, this recipe will have a permanent welcome in your kitchen and your heart!

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Kalimera’s Famous Greek Chicken Gyros Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 52 reviews

• Author: admin
• Prep Time: 24 hours 10 minutes
• Cook Time: 30 minutes
• Total Time: 24 hours 40 minutes
• Yield: 5 servings
• Category: Main Course
• Method: Grilling
• Cuisine: Greek

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Description

Kalimera’s Famous Greek Chicken Gyros is a flavorful and authentic Greek street food recipe featuring marinated and grilled chicken thighs served in warm pita breads with a tangy yogurt-mayo sauce, fresh vegetables, and optional thick-cut chips. Marinated overnight in a blend of spices including sweet paprika, oregano, mustard powder, and a hint of mild curry powder, the chicken is cooked until perfectly charred and juicy. This recipe offers versatile cooking methods including BBQ grilling or stovetop pan-cooking, enabling easy replication at home. The gyros are assembled with crisp cos lettuce, ripe tomatoes, red onions, and a creamy sauce, making them a delicious, crave-worthy meal perfect for sharing.

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Ingredients

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Chicken Marinade

• 1.25 kg / 2.5 lb chicken thighs, skinless boneless
• 1 tbsp sweet paprika
• 1 tbsp mustard powder (or substitute with Dijon mustard)
• 1 tbsp dried oregano (preferably Greek)
• 1/2 tbsp mild curry powder
• 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 (substitute regular mayonnaise)
• 3 tbsp extra virgin olive oil
• 2 tbsp yellow American mustard (or Dijon mustard as a substitute)
• 2 tsp garlic powder
• 2 tsp sweet paprika
• 1/2 tsp cooking salt / kosher salt

Additional Ingredients

• 400g / 14oz thick-cut frozen chips (optional)
• Pinch table salt (for seasoning 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 (preferably slightly bready type)

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Instructions

1. Marinate Chicken: In a large bowl, combine sweet paprika, mustard powder, dried oregano, mild curry powder, salt, black pepper, and extra virgin olive oil. Add the skinless boneless chicken thighs and coat thoroughly with the marinade. Cover and refrigerate for 24 hours minimum (at least 3 hours if short on time) to allow the flavors to fully develop.
2. Prepare Sauce: Mix the yoghurt, whole-egg mayonnaise, extra virgin olive oil, yellow mustard, garlic powder, sweet paprika, and salt in a bowl. Cover and let the sauce rest for at least 20 minutes to meld the flavors.
3. Cook Chips (Optional): If using frozen thick-cut chips, cook them by your preferred method—baking, frying, or air frying. Season with a pinch of table salt once cooked. Keep the chips warm in a low oven at 100°C / 200°F while preparing the chicken.
4. Cook Chicken: Choose your cooking method:
   • BBQ Grill (Recommended): Preheat the grill to medium-high heat. Cook chicken thighs 3-4 minutes on each side until deep golden with slightly charred edges.
   • Stovetop Pan: Heat a large non-stick pan over medium-high heat (no oil needed). Cook chicken in batches for 3-4 minutes per side until golden and cooked through (internal temperature 72°C / 162°F). Wipe excess charred bits between batches with paper towels.
5. Rest and Slice Chicken: Remove the chicken from heat, transfer to a tray, and loosely cover with foil. Let it rest for 3 minutes. Then slice into 1 cm (0.4″) pieces.
6. Warm Pita Bread: Heat pita breads until warm and pliable. Microwaving for 45 seconds to 1½ minutes or heating in a lightly oiled non-stick pan for 1 minute per side over medium-high heat works well. Avoid crisping the pita to prevent cracking while folding.
7. Assemble Gyros: Spread 3 tablespoons of the prepared sauce down the center of each warm pita bread. Layer sliced chicken, followed by finely sliced cos lettuce and sliced tomatoes on one side. Sprinkle diced red onions on top, then pile thick-cut chips (if using). Drizzle additional sauce over the filling. Fold the pita to enclose all contents and optionally wrap in foil to hold everything together.
8. Serve: Serve your gyros immediately with extra sauce on the side for dipping and enjoying each flavorful bite.

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Notes

• The curry powder in the marinade is mild and adds a subtle secret flavor without spiciness.
• For best results, use Greek-style yoghurt and whole-egg mayonnaise to achieve authentic taste and texture.
• Chips are optional but add a satisfying crunch and authenticity; choose your preferred cooking method.
• When cooking chicken on the stovetop, wiping the pan between batches prevents burnt residue from affecting flavor.
• Using slightly bready pita bread helps with flexibility and sturdiness for folding.
• If mustard powder is unavailable, Dijon mustard can be substituted in the marinade and sauce.