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If you have ever dreamt of sinking your teeth into tender, flavorful chicken wrapped in warm pita bread paired with crisp veggies and a luscious sauce, then you absolutely must try Kalimera’s Famous Greek Chicken Gyros Recipe. This iconic dish brings together vibrant Mediterranean spices, juicy marinated chicken, and a deliciously tangy, creamy sauce that takes every bite to the next level. Whether you’re craving a quick weeknight dinner or want to impress friends with a delightful Greek feast, this recipe promises simplicity and unforgettable flavors that will have everyone asking for seconds.
Ingredients You’ll Need
Getting started with Kalimera’s Famous Greek Chicken Gyros Recipe is a breeze because the ingredients are refreshingly straightforward yet wonderfully impactful. Each component plays a key role in building the perfect gyro, from the aromatic spices to the creamy sauce and crisp veggies.
- Chicken thighs (1.25 kg / 2.5 lb, skinless boneless): Choose thighs for juicy, tender meat that holds marinade beautifully.
- Sweet paprika (1 tbsp): Adds mild smokiness and a lovely red color without heat.
- Mustard powder (1 tbsp): Infuses a subtle tang; Dijon mustard works wonderfully as a substitute.
- Dried oregano (1 tbsp): Use Greek oregano if possible for that authentic herbal Mediterranean touch.
- Curry powder (½ tbsp): The mild, secret ingredient that enhances depth without spiciness.
- Cooking salt / kosher salt (1½ tsp): Essential for seasoning; remember to adjust if using finer salt.
- Black pepper (½ tsp): Adds a gentle kick that balances the flavors.
- Extra virgin olive oil (⅓ cup): Enriches the marinade and sauce with fruity, peppery notes.
- Frozen thick-cut chips (400g / 14oz, optional): For that quintessential gyro crunch and texture contrast.
- Table salt (pinch) for chips: Season chips to bring out their savory goodness.
- Plain yoghurt (1 cup): Greek or Greek-style preferred for creamy, tangy sauce.
- Whole-egg mayonnaise (3 tbsp): Adds richness and smooth texture to the sauce.
- Extra virgin olive oil (3 tbsp): Further enhances the sauce’s lusciousness.
- Yellow American mustard (2 tbsp): Surprising but essential for that authentic gyro tang; Dijon is a fine substitute.
- Garlic powder (2 tsp): Provides aromatic warmth to the sauce without overpowering.
- Sweet paprika (2 tsp): Reappears in the sauce for color and subtle flavor harmony.
- Cooking salt / kosher salt (½ tsp) for sauce: Perfectly seasons the sauce to balance all elements.
- Tomatoes (2, halved and sliced): Bright and juicy, adding fresh, vibrant color and moisture.
- Cos lettuce / romaine (3 cups, finely sliced): Crisp and refreshing crunch to contrast the juicy chicken.
- Red onion (½ small, diced): Sharp, tangy bursts enhance overall flavor.
- Pita breads (5 x 20cm / 8”): Soft and pliable, the perfect vessel to fold all scrumptious ingredients inside.
How to Make Kalimera’s Famous Greek Chicken Gyros Recipe
Step 1: Marinate the Chicken
This is where the magic begins. Combine sweet paprika, mustard powder, oregano, curry powder, salt, pepper, and olive oil in a large bowl. Toss in the chicken thighs and thoroughly coat every piece with the marinade. For best results, refrigerate and let it marinate for a full 24 hours—an absolute must to soak in all those beautiful Greek-inspired flavors. If you’re short on time, at least 3 hours will do, but patience truly pays off here.
Step 2: Prepare the Sauce and Chips
While the chicken marinates, whisk together plain yoghurt, whole-egg mayonnaise, olive oil, yellow mustard, garlic powder, sweet paprika, and salt. Setting this sauce aside for a minimum of 20 minutes allows the flavors to meld and develop that iconic tanginess you crave in each bite. Meanwhile, if you’re including chips, cook them according to your preference—baked, fried, or air fried. Don’t forget a quick pinch of salt; this salty crunch is key to the authentic gyro experience.
Step 3: Cook the Chicken Gyros
For the ultimate flavor with char and smoky undertones, grilling the chicken on a barbecue is highly recommended. Heat your grill to medium-high and cook the chicken thighs for 3-4 minutes per side until beautifully golden with slight charred edges. If a grill isn’t available, a large non-stick skillet over medium-high heat is perfect—no oil needed due to the marinade’s olive oil. Cook in batches for the same timing, making sure the internal temperature reaches 72°C/162°F for safety. Rest the chicken under foil for 3 minutes before slicing into tender, bite-sized pieces.
Step 4: Warm the Pita and Assemble
Warm pita breads until soft and pliable to prevent cracking during folding. The microwave method works great and is quick—stack and heat for about a minute, longer if needed. Alternatively, heat each side in a lightly oiled pan brushed with water for one minute at medium-high heat. Then, spread about three tablespoons of the homemade sauce down the center, layer the sliced chicken, followed by lettuce, tomato, and red onion. Top with the crispy chips and drizzle on extra sauce. Fold it up securely and wrap with foil to hold everything together.
How to Serve Kalimera’s Famous Greek Chicken Gyros Recipe
Garnishes
You can elevate your gyro presentation with fresh garnishes like a sprinkle of chopped fresh oregano or a few crumbles of salty feta cheese for an extra dose of authentic Mediterranean flavor. A wedge of lemon on the side adds a citrusy brightness if diners want to splash on some zesty freshness.
Side Dishes
This gyro pairs beautifully with classic Greek sides like a simple cucumber and tomato salad dressed in olive oil and lemon juice, or some warm, fluffy pita chips with tzatziki for dipping. For a heartier meal, serve alongside lemon roasted potatoes or a light Greek-style rice pilaf to keep the theme vibrant and satisfying.
Creative Ways to Present
For an impressive dinner party, serve your gyros deconstructed on a platter with bowls of chicken, sauce, veggies, and chips so guests can build their own wraps. This approach invites interaction and lets everyone customize. Alternatively, slice the wrapped gyros diagonally and secure with a decorative toothpick for a neat, party-friendly appetizer or finger food option.
Make Ahead and Storage
Storing Leftovers
After enjoying your Kalimera’s Famous Greek Chicken Gyros Recipe, wrap leftover gyros tightly in foil or airtight containers and refrigerate for up to 2 days. Keep components like lettuce and tomato separate if possible to prevent sogginess, ensuring fresher bites when reheated or eaten cold.
Freezing
If you want to save portions for longer, freeze the cooked, sliced chicken in an airtight container or freezer bag for up to 3 months. It’s best to freeze the sauce and veggies separately to maintain the gyro’s fresh textures when thawed and reheated.
Reheating
Reheat chicken gently in a microwave or on a stovetop pan over low heat to avoid drying out. Warm pita separately and add fresh veggies and sauce just before serving to recapture that freshly assembled feel. If frozen, thaw chicken overnight in the fridge before reheating for best results.
FAQs
Can I use chicken breast instead of thighs?
You can absolutely swap chicken thighs for breasts if you prefer leaner meat. Just keep in mind chicken breast can dry out faster, so monitor cooking time carefully and marinate well to keep it juicy and flavorful.
What’s the role of curry powder in the marinade?
The mild curry powder acts as a secret ingredient adding subtle warmth and complexity without heat. It deepens the flavor profile and gives the gyros a uniquely rich, aromatic character that’s memorable and delicious.
Are the chips really necessary inside the gyro?
While optional, adding thick-cut chips inside the gyro creates an amazing texture contrast that is beloved in Greek street food culture. If you like your gyros extra crispy and hearty, don’t skip this step!
Can I make the sauce without mayonnaise?
If you prefer, you can omit mayonnaise and use more Greek yoghurt instead. The texture will be a bit lighter, less creamy, but still deliciously tangy and perfect for coating the chicken and veggies.
How do I keep pita bread soft and pliable?
Warming pita bread with a quick brush of water before heating in a pan locks in moisture and keeps it soft. Avoid crisping it too much or it will crack when folded around the filling.
Final Thoughts
There’s something truly special about Kalimera’s Famous Greek Chicken Gyros Recipe that makes every meal feel like a celebration of bold flavors and comforting textures. From the carefully marinated chicken to the luscious sauce and crunchy chips, it all comes together in perfect harmony. I wholeheartedly encourage you to give this recipe a try—you’ll be creating not just a meal, but a joyful experience that’s perfect for sharing with family and friends. Trust me, once you do, this gyro will become a staple you reach for again and again!
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Kalimera’s Famous Greek Chicken Gyros Recipe
- Prep Time: 10 minutes (plus 24 hours marinating)
- Cook Time: 30 minutes
- Total Time: 24 hours 40 minutes
- Yield: 5 servings
- Category: Main Dish
- Method: Grilling
- Cuisine: Greek
Description
Kalimera’s Famous Greek Chicken Gyros is a flavorful and authentic Greek-inspired dish featuring marinated chicken thighs grilled to perfection and served wrapped in warm pita bread with fresh vegetables, tangy sauce, and crispy chips. This recipe combines traditional Mediterranean herbs and spices with a secret hint of curry to elevate the classic gyro experience, perfect for a delicious and satisfying meal.
Ingredients
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 (secret ingredient, not spicy)
- 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
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 (substitute with Dijon mustard, not hot English 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 of table salt (for the 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, combine sweet paprika, mustard powder, dried oregano, 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, or at least 3 hours for a minimum flavor infusion.
- Prepare Sauce: Mix together plain yoghurt, whole-egg mayonnaise, extra virgin olive oil, yellow American mustard, garlic powder, sweet paprika, and salt in a bowl. Let the sauce rest for at least 20 minutes to allow the flavors to meld.
- Cook Chips (Optional): Preheat oven, air fryer, or fry to cook the frozen thick-cut chips. Bake or fry until golden and crispy, then season with a pinch of table salt. Keep warm in a 100°C (200°F) oven while cooking the chicken.
- Cook Chicken: For best results, preheat BBQ to medium-high heat. Grill chicken thighs for 3-4 minutes per side until deep golden with slight char marks. Alternatively, cook on stovetop using a large non-stick pan over medium-high heat without oil; cook chicken in batches for 3-4 minutes on each side until cooked through and internal temperature reaches 72°C (162°F). Wipe pan between batches to remove excess burnt bits.
- Rest and Slice Chicken: Transfer cooked chicken to a tray, loosely cover with foil and rest for 3 minutes. Slice the chicken into 1 cm (0.4″) thick pieces.
- Warm Pita Bread: Heat pita breads until warm and pliable. Microwave stacked on a plate for 45 seconds to 1.5 minutes on high, or brush with water and heat in lightly oiled non-stick pan over medium-high heat for 1 minute on each side. Avoid crisping to prevent cracking when folded.
- Assemble Gyros: On the warm pita, spread 3 tablespoons of the sauce down the center. Layer sliced chicken, then add cos lettuce and tomato on one side. Sprinkle diced red onion and top with a handful of chips. Drizzle more sauce over the filling.
- Wrap Gyros: Fold the pita bread to enclose all fillings and wrap securely in foil to keep the gyro intact.
- Serve: Offer extra sauce on the side for dipping and enjoy the gyros fresh and hot.
Notes
- Marinate chicken for at least 3 hours, ideally 24 hours, for best flavor.
- The mild curry powder is a secret ingredient adding depth without spicy heat.
- Chips are optional but add authenticity and crunch; they can be baked, fried, or air fried.
- If preferred, Dijon mustard can substitute mustard powder in marinade and American mustard in sauce.
- Use slightly thick and soft pita breads for easy folding; avoid very thin or crispy pitas.
- Resting the chicken after cooking retains juiciness.
