“`html
There is something truly magical about Kalimera’s Famous Greek Chicken Gyros Recipe that transports you straight to a sun-kissed Greek taverna with every bite. This recipe brings together tender, marinated chicken thighs bursting with aromatic spices and a luscious, tangy sauce that perfectly complements crisp lettuce, juicy tomatoes, and that iconic sprinkle of red onion. Layered lovingly inside warm, soft pita bread and optionally paired with crispy chips for an extra crunch, this dish is a beautiful harmony of flavors, textures, and colors that will quickly become your go-to for irresistible, authentic Greek street food at home.
Ingredients You’ll Need
The charm of this gyro recipe lies in its simplicity, yet each ingredient plays an essential role in crafting unforgettable flavor and texture. From the subtle heat of sweet paprika to the mild but intriguing hint of curry powder, everything comes together beautifully.
- Chicken Thighs (1.25 kg / 2.5 lb, skinless boneless): Perfectly juicy and flavorful due to their natural fat content, ideal for absorbing the marinade.
- Sweet Paprika (1 tbsp): Adds a mild smokiness and rich red color that makes the chicken visually and tastefully inviting.
- Mustard Powder (1 tbsp): Acts as a subtle tangy undertone, or substitute with Dijon mustard for a fresh twist in the marinade.
- Dried Oregano (1 tbsp): The Greek staple herb that brings that unmistakable Mediterranean aroma to the dish.
- Mild Curry Powder (1/2 tbsp): A secret ingredient giving a gentle warmth and complexity without overwhelming heat.
- Cooking Salt / Kosher Salt (1 1/2 tsp): Essential for seasoning and enhancing the depth of every other ingredient.
- Black Pepper (1/2 tsp): Adds just a touch of spice and sharpness.
- Extra Virgin Olive Oil (1/3 cup + 3 tbsp for sauce): The golden elixir of Greek cuisine, lending richness and helping meld flavors.
- Frozen Thick-Cut Chips (400g / 14oz, optional): For that satisfying crunch and heartiness that makes your gyro truly indulgent.
- Table Salt (pinch, for chips): A simple but necessary detail to season chips perfectly.
- Plain Yoghurt (1 cup): Use Greek or Greek-style yoghurt for authentic creaminess and tang in the sauce.
- Whole-Egg Mayonnaise (3 tbsp): Balances the yoghurt with smoothness and body.
- Yellow American Mustard (2 tbsp): Adds a distinctively bright and slightly sweet mustard note in the sauce.
- Garlic Powder (2 tsp): Imparts deep savory garlic flavor that melts into the sauce.
- Sweet Paprika (2 tsp for sauce): Repeats the gentle smoky flavor within the sauce for harmony.
- Cooking Salt / Kosher Salt (1/2 tsp for sauce): Seasoning the sauce to perfection.
- Tomatoes (2, halved and sliced): Juicy freshness and vibrant red color to contrast the warm, spiced chicken.
- Cos Lettuce (3 cups, finely sliced): Crisp, cool crunch that adds lightness and texture.
- Red Onion (1/2 small, diced): Provides a sharp, zesty bite to brighten every mouthful.
- Pita Breads (5 x 20cm / 8″): The soft and slightly bready vehicle that ties the entire gyro together.
How to Make Kalimera’s Famous Greek Chicken Gyros Recipe
Step 1: Marinate the Chicken
The magic of Kalimera’s Famous Greek Chicken Gyros Recipe starts with an overnight marinade that infuses the chicken thighs with complex flavors. Combine paprika, mustard powder, oregano, curry powder, salt, pepper, and olive oil in a bowl, and coat the chicken thoroughly. Marinating for at least 3 hours, ideally 24, ensures each bite bursts with tender, aromatic juiciness. This slow flavor absorption is what sets this gyro apart from the rest.
Step 2: Prepare the Sauce
While the chicken marinates, whipping up the signature sauce is essential. Mix Greek yoghurt, whole-egg mayonnaise, olive oil, yellow American mustard, garlic powder, sweet paprika, and salt in a bowl. Set it aside for at least 20 minutes to allow the flavors to meld into a creamy, tangy sauce that will beautifully complement the savory chicken and fresh vegetables.
Step 3: Cook the Chips (Optional)
If you choose to include chips inside your gyros — a classic touch — cook them before the chicken. Whether you bake, fry, or air fry your thick-cut chips, make sure to season them with a pinch of salt for that irresistible crispness. Keep them warm in a low oven so they’re ready to add a delightful crunch to your gyros.
Step 4: Cook the Chicken
For the best flavor, grilling the chicken on a BBQ is recommended. Aim for medium-high heat and grill each side for about 3 to 4 minutes until the chicken develops a golden sear with slightly charred edges. If you don’t have a BBQ, a non-stick pan on the stove works beautifully too — just cook in batches without oil for the perfect golden crust and ensure the chicken reaches an internal temperature of 72°C (162°F). Rest the cooked chicken covered for 3 minutes before slicing it into tender 1 cm pieces.
Step 5: Assemble the Gyros
Warm your pita breads gently to make them soft and pliable — the microwave works great for convenience, or stove-top with a light brush of water if you prefer. Spread about three tablespoons of that luscious sauce down the center, pile on the succulent chicken, then add lettuce, tomato slices, and a sprinkle of diced red onion. Top with those crispy chips, drizzle more sauce on top, fold carefully to enclose everything, and wrap in foil to keep it all together perfectly. Serve with extra sauce on the side for dunking and enjoy!
How to Serve Kalimera’s Famous Greek Chicken Gyros Recipe
Garnishes
Adding fresh garnishes elevates the gyro experience. A sprinkle of freshly chopped parsley or a few crumbles of feta cheese bring an extra pop of color and authentic Greek flavor on top. A wedge of lemon served alongside allows everyone to add a bright citrus finish that cuts through the richness beautifully.
Side Dishes
This gyro pairs wonderfully with simple Greek sides. Try a crisp Greek salad bursting with cucumbers, olives, and feta or a small bowl of tzatziki to amplify those creamy yogurt notes. For a heartier accompaniment, grilled vegetables or a handful of olives work deliciously to round out your meal.
Creative Ways to Present
Want to impress guests? Serve your gyros open-faced on a platter for a beautiful, rustic look. Or create a DIY gyro bar where everyone assembles their own pita with all the fresh ingredients and sauces laid out. Wrapping them tightly in foil also makes these gyros perfect for take-away lunches or picnics, retaining all the vibrant flavors perfectly.
Make Ahead and Storage
Storing Leftovers
Leftover gyros can be stored in an airtight container in the fridge for up to 3 days. Keep the chicken, sauce, and veggies separate from the pita bread if possible to maintain freshness and prevent sogginess.
Freezing
You can freeze the cooked chicken thighs for up to 2 months. Cool them completely and place in a freezer-safe bag or container. The sauce and fresh veggies do not freeze well, so prepare those fresh when ready to eat.
Reheating
To reheat, gently warm the chicken in a skillet over medium heat or the microwave until piping hot. Warm the pita separately to keep it soft and pliable. Assemble fresh with previously made or fresh sauce, tomatoes, lettuce, and onion for the best taste and texture.
FAQs
Can I use chicken breast instead of thighs?
Yes, but chicken thighs are preferred for juiciness and flavor. If you use breast, be careful not to overcook as it can dry out easily.
Is the curry powder spicy?
No, the curry powder used in Kalimera’s Famous Greek Chicken Gyros Recipe is mild and serves as a secret ingredient to add warm, subtle complexity without heat.
Can I make this gyro without the chips?
Absolutely! The chips are optional but add a wonderful crunch and heartiness. You can enjoy the gyros perfectly well without them.
What do I do if I can’t find Greek oregano?
Regular dried oregano works fine. Greek oregano simply tends to be a bit more fragrant and earthy, but either will deliver lovely flavor.
How do I keep pita bread from cracking when folding?
Warm it just enough to become pliable by microwaving or lightly heating on a pan with a brush of water. Avoid toasting until crispy, which makes it prone to cracking when folded.
Final Thoughts
There’s truly something special about making Kalimera’s Famous Greek Chicken Gyros Recipe at home—each bite bursts with the vibrant flavors of Greece and the warmth of a lovingly prepared street food favorite. It’s a recipe that invites you to slow down, savor every mouthful and share joyful moments with friends and family. Give it a try the next time you want something comforting yet exciting, simple yet deeply satisfying. Trust me, once you’ve made this gyro, it will become a cherished part of your culinary repertoire!
“`
Print
Kalimera’s Famous Greek Chicken Gyros Recipe
- Prep Time: 24 hours 15 minutes
- Cook Time: 30 minutes
- Total Time: 24 hours 45 minutes
- Yield: 5 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Greek
Description
Kalimera’s Famous Greek Chicken Gyros is a deliciously spiced, marinated chicken thigh recipe cooked to golden perfection, then wrapped in warm pita bread with fresh lettuce, tomatoes, red onions, crispy chips, and a creamy mustard-yogurt sauce. This traditional Greek street food is perfect for a satisfying meal with bold flavors and a pleasing mix of textures.
Ingredients
Chicken Marinade
- 1.25 kg / 2.5 lb chicken thighs, skinless boneless
- 1 tbsp sweet paprika (regular paprika, not smoked, not spicy)
- 1 tbsp mustard powder (substitute with Dijon mustard)
- 1 tbsp dried oregano (Greek, if available)
- 1/2 tbsp mild curry powder (secret ingredient)
- 1 1/2 tsp cooking salt / kosher salt (halve if table salt, +50% if flakes)
- 1/2 tsp black pepper
- 1/3 cup extra virgin olive oil
Chips (Optional)
- 400g / 14oz thick-cut frozen chips
- Pinch table salt (or chicken salt)
Sauce
- 1 cup plain yoghurt (preferably Greek or Greek-style)
- 3 tbsp whole-egg mayonnaise (regular mayonnaise substitute)
- 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
Vegetables & Bread
- 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 the chicken: In a large bowl, combine the sweet paprika, mustard powder, dried oregano, mild curry powder, salt, black pepper, and extra virgin olive oil. Add the skinless boneless chicken thighs and mix thoroughly to coat each piece evenly. Cover and marinate in the fridge for 24 hours, with a minimum of 3 hours if short on time.
- Prepare the sauce: In a separate bowl, mix plain yoghurt, whole-egg mayonnaise, olive oil, yellow American mustard, garlic powder, sweet paprika, and salt. Stir until smooth and set aside for at least 20 minutes to allow the flavors to meld together.
- Cook the chips (optional): If using frozen thick-cut chips, cook them by your preferred method—baking, frying, or air frying. The recipe recommends baking for convenience or frying for enhanced crispiness. Once cooked, season with a pinch of salt or chicken salt. Keep chips warm in a 100°C (200°F) oven while cooking the chicken.
- Cook the chicken gyros: Choose between two methods:
– BBQ: Preheat the BBQ to medium-high heat on the grill side (flat iron works too). No need to oil the grill. Cook chicken thighs for 3-4 minutes on each side until deep golden with slight charring.
– Stove top: Heat a large non-stick pan over medium-high heat without oil. Cook chicken in batches for 3-4 minutes per side until golden and fully cooked through (internal temperature 72°C / 162°F). Wipe pan with paper towels between batches to remove excess charred bits. - Rest the chicken: Remove chicken from heat, transfer onto a tray, loosely cover with foil, and let rest for 3 minutes. Then slice into 1 cm (0.4 inch) pieces.
- Warm the pita bread: Heat pita bread until warm and pliable. The easiest way is stacking them on a plate and microwaving for 45 seconds to 1.5 minutes on high. Alternatively, brush pitas lightly with water and warm each side for about 1 minute over medium-high heat in a lightly oiled non-stick pan. Avoid crisping to prevent cracking when folded.
- Assemble the gyros: Spread approximately 3 tablespoons of the prepared sauce down the middle of each warmed pita. Pile sliced chicken atop the sauce, then add finely sliced cos lettuce and sliced tomatoes on one side. Sprinkle diced red onions, then add a layer of hot chips if using. Drizzle with more sauce. Fold the pita to enclose all ingredients and wrap in foil to keep everything secure.
- Serve: Present the gyros with extra sauce on the side for dipping. Enjoy immediately while warm!
Notes
- Marinating the chicken for the full 24 hours infuses maximum flavor, but a minimum of 3 hours will still produce delicious results.
- The mild curry powder is a secret ingredient that adds depth without heat; avoid spicy varieties.
- Thick-cut chips are optional but add a pleasing crunch and texture contrast.
- Use yellow American mustard for the authentic tangy flavor; Dijon mustard works as a substitute but avoid hot English mustard as it is too spicy.
- Choose pita bread that is slightly bready and pliable for easier folding without cracking.
- Resting the chicken after cooking helps retain juices and allows easier slicing.
- Warming pita with slight moisture helps keep it flexible and soft.
