Description
Kalimera’s Famous Greek Chicken Gyros is a flavorful and aromatic dish featuring marinated chicken thighs grilled or pan-cooked to perfection, served with a tangy and creamy yogurt-mustard sauce, fresh vegetables, and optional crispy chips wrapped in warm pita bread. This recipe captures authentic Greek flavors with a special mild curry powder in the marinade, creating a deliciously satisfying street-food style meal ideal for lunch or dinner.
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)
- 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 (or Dijon mustard, not spicy 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 table salt (for chips or chicken salt)
- 2 tomatoes, halved and sliced
- 3 cups cos lettuce (romaine), finely sliced (about 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, mild curry powder, salt, black pepper, and extra virgin olive oil to create the marinade. Add the chicken thighs and mix thoroughly to coat them. Cover and refrigerate for 24 hours, or at minimum 3 hours, to allow the flavors to deeply penetrate the meat.
- Prepare Sauce: Mix plain yoghurt, whole-egg mayonnaise, extra virgin olive oil, yellow American mustard, garlic powder, sweet paprika, and salt in a bowl. Set aside for at least 20 minutes to let the flavors meld and intensify.
- Cook Chips (Optional): If using chips, cook them by your preferred method—baking, frying, or air frying—as per package instructions. Once cooked, season with a pinch of salt and keep warm in a 100°C/200°F oven while preparing the chicken.
- Cook Chicken: For the recommended BBQ method, preheat the grill to medium-high and cook chicken thighs for 3-4 minutes per side until deeply golden with slight char marks and internal temperature reaches 72°C (162°F). Alternatively, heat a large non-stick skillet over medium-high heat without oil, cooking chicken in batches for 3-4 minutes per side until cooked through, wiping pan between batches to remove burnt bits.
- Rest and Slice: Transfer cooked chicken to a tray, loosely cover with foil, and rest for 3 minutes. Then slice into approximately 1 cm (0.4 inch) pieces.
- Warm Pita: Heat pita breads until warm and pliable. You can microwave stacked pitas for 45 seconds to 1.5 minutes on high or brush each side with water and warm in a lightly oiled skillet over medium-high heat for about 1 minute per side. Avoid crisping, which will cause cracking when folding.
- Assemble Gyros: Spread about 3 tablespoons of sauce down the center of each pita. Add a generous portion of sliced chicken on top of the sauce. Layer with finely sliced lettuce, tomato slices, diced red onion, and if using, a handful of chips. Drizzle additional sauce over the fillings.
- Wrap and Serve: Fold the pita around the fillings to enclose everything securely. Wrap the gyros in foil to hold shape if desired. Serve immediately with extra sauce on the side for dipping and enjoy!
Notes
- Marinating chicken for a full 24 hours maximizes flavor but a minimum of 3 hours is acceptable.
- The mild curry powder in the marinade adds a unique depth without spiciness; use mild, not hot curry powder.
- Thick-cut chips add texture and authenticity, but are optional.
- Yellow American mustard is traditional for the sauce; Dijon mustard is a good substitute, but avoid spicy English mustard.
- Select slightly bready pita bread that is pliable and suitable for folding without cracking.
- For ease and to keep pitas soft, microwaving is an efficient warming method.
- Resting chicken after cooking ensures juiciness and easier slicing.
