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
Scale
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.
