Description
Kalimera’s Famous Greek Chicken Gyros is a flavorful and juicy Greek-inspired dish featuring marinated chicken thighs cooked to perfection and served in warm pita bread with a tangy yogurt-mustard sauce, fresh veggies, and optional crispy chips. This recipe offers a delicious and authentic taste of Greece, perfect for a satisfying meal that combines tender grilled or pan-cooked chicken with vibrant, creamy, and crunchy components.
Ingredients
Scale
Chicken Marinade
- 1.25 kg / 2.5 lb skinless boneless chicken thighs
- 1 tbsp sweet paprika (regular paprika, not smoked or spicy)
- 1 tbsp mustard powder (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 table salt, +50% if 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 (can substitute regular mayonnaise)
- 3 tbsp extra virgin olive oil
- 2 tbsp yellow American mustard (or substitute with Dijon mustard, avoid hot English mustard)
- 2 tsp garlic powder
- 2 tsp sweet paprika
- 1/2 tsp cooking salt / kosher salt
Extras
- 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 (5mm / 0.2″)
- 1/2 small red onion, diced (5mm / 0.2″ squares)
- 5 x 20cm / 8″ pita breads (preferably slightly bready kind)
Instructions
- Marinate Chicken: In a large bowl, mix the marinade ingredients including paprika, mustard powder, oregano, curry powder, salt, pepper, and olive oil. Add chicken thighs and thoroughly coat them with the marinade. Cover and refrigerate for at least 3 hours, preferably 24 hours, to develop flavor.
- Prepare Sauce: Combine the yoghurt, whole-egg mayonnaise, olive oil, yellow mustard, garlic powder, paprika, and salt in a bowl. Mix well and set aside for at least 20 minutes to let the flavors meld.
- Make Chips: If using thick-cut frozen chips, cook them before the chicken using your preferred method—baking, frying, or air frying. Season with a pinch of salt. Keep them warm in a low oven set around 100°C/200°F while cooking the chicken.
- Cook Chicken (BBQ method recommended): Preheat BBQ to medium-high heat. Place the chicken on the grill (either grill side or flat iron plate) and cook for 3-4 minutes per side until deep golden with slightly charred edges and internal temperature reaches 72°C (162°F).
- Cook Chicken (Stovetop option): Heat a large non-stick pan over medium-high heat without oil. Cook chicken in batches for 3-4 minutes on each side until golden and cooked through. Wipe pan between batches to remove burnt bits.
- Rest and Slice Chicken: Transfer chicken to a tray, loosely cover with foil, and rest for 3 minutes. Slice into 1 cm (0.4″) thick pieces.
- Warm Pita Bread: Heat pita 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 for 1 minute per side over medium-high heat. Avoid crisping to prevent cracking on folding.
- Assemble Gyros: Spread 3 tablespoons of sauce down the middle of each pita. Pile sliced chicken over the sauce, add lettuce and tomato on one side, sprinkle diced red onion, place chips on top if using, and drizzle with more sauce.
- Wrap and Serve: Fold pita to enclose filling, wrap in foil to keep secure. Serve with extra sauce for dipping.
Notes
- Marinating chicken overnight enhances flavor and tenderness but a minimum of 3 hours is essential.
- Mild curry powder acts as a secret ingredient adding subtle warmth without spiciness.
- Use thick-cut chips for authentic texture; baking is convenient, frying adds more flavor.
- Yellow American mustard is key to the sauce’s distinctive flavor, but Dijon mustard is a good substitute.
- Heating pita correctly prevents cracking and makes folding easier.
- Resting chicken after cooking ensures juiciness and even texture.
