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 or spicy); 1 tbsp mustard powder (or substitute with Dijon mustard); 1 tbsp dried oregano (Greek if available); 1/2 tbsp mild curry powder (secret ingredient, not spicy); 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; 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); 2 tsp garlic powder; 2 tsp sweet paprika; 1/2 tsp cooking salt / kosher salt; 400g / 14oz thick-cut chips, frozen (optional); Pinch of 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 (slightly bready kind preferred)

Description

Experience the authentic flavors of Greece with Kalimera's Famous Greek Chicken Gyros, featuring marinated chicken thighs seasoned with a blend of sweet paprika, mustard, oregano, and a secret mild curry powder. Served with a creamy yogurt-mustard sauce, fresh vegetables, and optionally crispy chips, all wrapped in warm pita bread for a delicious homemade gyro experience.

Ingredients

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 (Greek if available)
1/2 tbsp mild curry powder (secret ingredient, not spicy)
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)
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 of 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 (slightly bready kind preferred)

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Instructions

Marinate Chicken: In a large bowl, combine sweet paprika, mustard powder, dried oregano, mild curry powder, salt, black pepper, and olive oil. Add the chicken thighs and mix well to coat thoroughly. Cover and refrigerate to marinate for 24 hours, with a minimum of 3 hours to allow the flavors to develop.
Prepare the Sauce: Mix plain yogurt, whole-egg mayonnaise, extra virgin olive oil, yellow mustard, garlic powder, sweet paprika, and salt in a bowl. Stir until smooth. Let the sauce rest for at least 20 minutes to meld the flavors.
Cook Chips (Optional): If using, cook frozen thick-cut chips using your preferred method—baking, frying, or air frying—until crispy. Season with a pinch of salt. Keep warm in a low oven at 100°C/200°F while preparing the chicken.
Cook Chicken: For best results, preheat your BBQ to medium-high heat. Grill chicken thighs for 3-4 minutes per side until deep golden with slightly charred edges. Alternatively, heat a large non-stick pan over medium-high heat without oil and cook chicken in batches for 3-4 minutes per side until golden and cooked through (internal temp 72°C/162°F). Wipe pan between batches to remove excess char.
Rest and Slice: Remove the cooked chicken and place on a tray. Loosely cover with foil and allow to rest for 3 minutes to retain juices. Slice chicken into 1 cm / 0.4 inch pieces.
Warm Pita Bread: Warm the pita breads until pliable. Use a microwave for 45 seconds to 1.5 minutes on high, stacking them on a plate. Alternatively, brush with water and warm each side in a lightly oiled non-stick pan over medium-high heat for 1 minute. Avoid making them crispy to prevent cracking when folded.
Assemble Gyros: Spread 3 tablespoons of sauce down the center of each pita. Layer sliced chicken over the sauce, followed by lettuce, tomato, and diced red onion on one side. Add a handful of chips on top and drizzle with additional sauce. Fold the pita to enclose the fillings and wrap tightly in foil to keep everything intact.
Serve: Serve the gyros immediately with extra sauce on the side for dunking and enjoy!

Notes

Marinate the chicken for at least 3 hours but preferably 24 hours for better flavor absorption.
The mild curry powder adds a unique, subtle depth without heat, making it a secret ingredient in the marinade.
Chips are optional but highly recommended for authentic texture and taste; you can bake, fry, or air fry based on convenience.
When warming pita bread on the stove, ensure it stays soft and pliable, not crispy, to prevent breaking when folded.
Using yellow American mustard in the sauce adds a distinctive tangy sweetness compared to Dijon mustard, but Dijon can be substituted if unavailable.

Prep Time: 24 hours 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Grilling
Cuisine: Greek