Name: Kalimera's Famous Greek Chicken Gyros Recipe
Prep time: 24 h 15 min
Cook time: 30 min
Total time: 24 h 45 min
Cuisine: Greek
Ingredients: 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; 400g / 14oz thick-cut frozen chips; Pinch table salt (or chicken salt); 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; 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)

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

Scale

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)

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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.