Description
Kalimera’s Famous Greek Chicken Gyros is an authentic and flavorful Greek-inspired recipe featuring tender marinated chicken thighs, fresh vegetables, and a tangy yogurt-mustard sauce, served in warm pita bread with optional thick-cut chips. This recipe emphasizes traditional herbs and spices, slow marination for depth of flavor, and offers flexible cooking methods including grilling or stovetop pan searing.
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 (or substitute Dijon mustard)
- 1 tbsp dried oregano (Greek preferred)
- 1/2 tbsp mild curry powder (secret ingredient)
- 1 1/2 tsp kosher salt (halve if using table salt, +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 substitute Dijon mustard, no hot English mustard)
- 2 tsp garlic powder
- 2 tsp sweet paprika
- 1/2 tsp kosher salt
Additional Ingredients
- 400g / 14oz thick-cut chips, frozen (optional)
- Pinch table salt (for the 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 (about 5mm / 0.2″ squares)
- 5 x 20cm / 8″ pita breads (slightly bready kind preferred)
Instructions
- Marinate the Chicken: Mix all marinade ingredients in a large bowl. Add the chicken thighs and toss well to coat thoroughly. Cover and refrigerate for at least 3 hours, preferably 24 hours for optimal flavor.
- Prepare the Sauce: Combine all sauce ingredients in a bowl and stir until smooth. Cover and let rest for at least 20 minutes in the fridge to allow flavors to meld.
- Cook the Chips (Optional): If using chips, cook them via your preferred method (bake, fry, or air fry) until hot and crispy. Season with a pinch of table salt or chicken salt. Keep warm in an oven at 100°C (200°F) while preparing the chicken.
- Cook the Chicken (BBQ): Preheat BBQ to medium-high heat with the grill side or flat iron plate. No need to oil the grills. Grill the chicken thighs for 3 to 4 minutes per side, until deep golden with slightly charred edges and fully cooked through.
- Cook the Chicken (Stovetop Option): Heat a large non-stick pan over medium-high heat without oil. Cook the chicken thighs in batches for 3 to 4 minutes per side until golden brown and internal temperature reaches 72°C (162°F). Wipe pan between batches to remove excess residue.
- Rest and Slice Chicken: Transfer cooked chicken to a tray and loosely cover with foil. Let rest for 3 minutes to retain juices. Slice the chicken into 1 cm (0.4″) pieces.
- Warm the Pita Breads: Heat pita breads until soft and pliable. Microwave stacking the pitas on a plate for 45 seconds to 1.5 minutes on high works well. Alternatively, brush with water and toast lightly in an oiled non-stick pan 1 minute per side over medium-high heat, avoiding crisping.
- Assemble the Gyros: Spread 3 tablespoons of sauce down the center of each pita. Layer with sliced chicken, finely sliced lettuce, tomato slices, diced red onion, and optional chips on top. Drizzle with more sauce.
- Wrap and Serve: Fold the pita to enclose the fillings tightly. Wrap each gyro in foil to keep it together. Serve immediately with extra sauce on the side for dipping.
Notes
- Marinate the chicken for a minimum of 3 hours, ideally 24 hours, for deepest flavor infusion.
- Curry powder used in marinade is mild and intended to enhance flavor without spice.
- Thick-cut chips are optional but add authentic texture and flavor to the gyros.
- Yellow American mustard in the sauce provides a unique, tangy flavor—substitute with Dijon mustard if unavailable but avoid spicy English mustard.
- Using slightly bready pita helps prevent cracking when folded; warming pitas makes them pliable.
- Resting the chicken after cooking ensures juicy, tender slices.
- Cooking times may vary based on heat source and thickness of chicken thighs; always confirm the internal temperature is at least 72°C (162°F).
