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.
Ingredients
Scale
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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Serve: Serve your gyros immediately with extra sauce on the side for dipping and enjoying each flavorful bite.
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.
