If you’ve ever craved the irresistible flavors of a street-side Greek gyro but thought homemade was out of reach, get ready to be amazed by Kalimera’s Famous Greek Chicken Gyros Recipe. This dish brings together juicy marinated chicken thighs, aromatic spices, and a tangy, creamy sauce all wrapped in fluffy pita bread, with crunchy chips tucked right inside. It’s a glorious blend of textures and flavors that’s both comforting and exciting. I’m thrilled to share this joy-packed recipe that’s perfect for intimate dinners or festive gatherings—once you try it, Kalimera’s Famous Greek Chicken Gyros Recipe will become a beloved classic in your kitchen too!
Ingredients You’ll Need
The beauty of Kalimera’s Famous Greek Chicken Gyros Recipe lies in its surprisingly simple yet carefully chosen ingredients. Each one plays a vital role in building layers of authentic Mediterranean flavor, texture, and mouthwatering color—the kind that makes you want to dig in immediately.
- 1.25 kg skinless boneless chicken thighs: Perfectly tender and juicy, these are the heart of the gyros.
- 1 tbsp sweet paprika: Adds a mild, smoky warmth; avoid smoked or spicy paprika here to keep it balanced.
- 1 tbsp mustard powder: Gives a subtle tangy kick, but you can swap with Dijon mustard for convenience.
- 1 tbsp dried oregano: Greek oregano is perfect to capture that Mediterranean herbal aroma.
- 1/2 tbsp mild curry powder: A secret ingredient that gently elevates the flavor without heat.
- 1 1/2 tsp kosher salt: Essential for seasoning, adjust if using table salt (halve it).
- 1/2 tsp black pepper: Just enough for a hint of spice to complement the marinade.
- 1/3 cup extra virgin olive oil: Adds richness and helps the chicken soak in all the spices.
- 400g thick-cut frozen chips (optional): Adds an indulgent crunch inside the gyro, a true Greek street food touch.
- Pinch of table salt: For seasoning the chips or chicken salt if preferred.
- 1 cup plain Greek yoghurt: The creamy base of our signature sauce.
- 3 tbsp whole-egg mayonnaise: Makes the sauce luxuriously smooth and rich.
- 3 tbsp extra virgin olive oil: Enhances the sauce’s silkiness and flavor.
- 2 tbsp yellow American mustard: Yes, for that unique tang; Dijon can substitute but not spicy mustard.
- 2 tsp garlic powder: Infuses definite garlicky goodness without overpowering.
- 2 tsp sweet paprika: Adds color and a mellow touch to the sauce.
- 1/2 tsp kosher salt: Balances the sauce perfectly.
- 2 ripe tomatoes: Halved and sliced for freshness and subtle sweetness.
- 3 cups finely sliced cos lettuce: Crisp texture and bright green vibrance.
- 1/2 small red onion: Diced for a little sharpness and crunch.
- 5 x 20cm pita breads: Look for the slightly bready kind for pliability and fluff.
How to Make Kalimera’s Famous Greek Chicken Gyros Recipe
Step 1: Marinate the Chicken
Start by mixing the sweet paprika, mustard powder, oregano, mild curry powder, salt, pepper, and olive oil in a large bowl. Add the chicken thighs and coat them thoroughly with this vibrant marinade. The magic happens as you refrigerate the chicken for 24 hours, allowing those bold, aromatic spices to deeply penetrate the meat. If you’re short on time, a minimum of 3 hours will still give you delicious flavor, but overnight truly transforms it into something special.
Step 2: Prepare the Sauce
While the chicken marinates, whip up the sauce by combining Greek yoghurt, whole-egg mayonnaise, olive oil, yellow mustard, garlic powder, sweet paprika, and salt. Mix everything until silky and smooth, then let it rest in the fridge for at least 20 minutes to let those flavors meld beautifully. This sauce is the soul of the gyro, creamy with the right tang and a hint of spice.
Step 3: Cook the Chips (Optional)
If you want to add some crispy chips inside your gyros like you get on the streets of Athens, now’s the time to prepare them. Bake, fry, or air fry your frozen thick-cut chips until golden and crispy, then season with a pinch of salt. Keep them warm in a low oven (around 100°C/200°F) so they’re ready to go when the chicken finishes cooking.
Step 4: Cook the Chicken
The recommended method is grilling on a BBQ preheated to medium-high, no oil needed on the grates. Cook the chicken for 3 to 4 minutes each side until the pieces are deeply golden with those slightly charred edges that bring amazing smoky flavor. Alternatively, use a large non-stick pan heated over medium-high and cook chicken batches the same way, wiping down the pan between batches to keep things clean and tasty. Once cooked, let the chicken rest under loosely tented foil for 3 minutes before slicing into 1 cm pieces—this keeps all those lovely juices locked in.
Step 5: Warm the Pita Breads
Warm pita breads until they’re soft and pliable, ready to wrap without cracking. The easiest way is stacking them on a plate and microwaving for 45 seconds to 1 1/2 minutes. If you prefer the stove, brush quickly with water and toast in a lightly oiled non-stick pan for about 1 minute each side over medium-high heat. Avoid crisping them too much or they’ll break when folded.
Step 6: Assemble Your Gyros
Now comes the fun part! Spread about 3 tablespoons of that luscious sauce down the center of each pita. Pile on the sliced chicken, then add the crisp lettuce, juicy tomato slices, and sprinkle with diced red onion. Top it all with those golden chips if you’re using them, followed by another generous drizzle of sauce. Fold carefully to enclose everything snugly and wrap in foil to hold it all together. Your gyro is ready to devour—get ready for a burst of Greek street flavor in every bite!
How to Serve Kalimera’s Famous Greek Chicken Gyros Recipe
Garnishes
Keep it simple and fresh with classic garnishes like thin slices of cucumber, extra dill on the sauce, or sprinkle some crumbled feta cheese for added creaminess and salty notes. A wedge of lemon on the side for squeezing adds a wonderful zesty brightness that cuts through the richness.
Side Dishes
Complement your gyros with traditional Greek sides such as a simple Greek salad with olives and red onion, or perhaps some tzatziki alongside extra pita bread. Greek lemon potatoes or a light orzo salad with herbs will also pair beautifully and elevate the meal into a feast.
Creative Ways to Present
For a fun twist, serve mini gyro sliders by cutting pita breads into smaller rounds and assembling with all the toppings. Alternatively, create a gyro bowl by layering sliced chicken, sauce, lettuce, tomato, onion, and chips over rice or quinoa for a deconstructed version that’s just as satisfying.
Make Ahead and Storage
Storing Leftovers
Leftover chicken and sauce keep beautifully in airtight containers in the refrigerator for up to 3 days. Store pita breads separately in a sealed bag to maintain softness. When ready to eat, just reassemble for a quick remake of the magic.
Freezing
This recipe is freezer-friendly if you want to make it ahead. Freeze the cooked chicken in portioned airtight containers, and keep the sauce refrigerated only as long as freshness allows (freeze may affect texture). Thaw chicken overnight in the fridge for best results.
Reheating
Warm your leftover chicken gently in a pan or oven to keep it juicy—avoid microwaving for too long as it can dry out. Warm pita breads in a dry skillet or microwave, then assemble your gyro as fresh as the first time!
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts can be used, but they tend to be leaner and can dry out more quickly. Marinate well and watch the cooking time closely to keep them tender and juicy.
What if I don’t have some of the spices, like curry powder or mustard powder?
If you’re missing curry powder, don’t worry—it’s a subtle secret twist. You can replace mustard powder with Dijon mustard or omit it for a milder flavor. The key is the marinade’s balance, so adjust according to what you have.
Is there a vegetarian version of this recipe?
You can swap the chicken for grilled halloumi or seasoned portobello mushrooms for a delicious vegetarian gyro that still delivers great texture and flavor.
Can I prepare the entire recipe on the stovetop?
Yes, cooking the chicken on a stovetop pan works wonderfully and is especially useful during colder months. Just ensure your pan is hot enough to get that nice golden color and don’t overcrowd it.
What’s the best way to keep pita bread soft and warm?
Stacking pita in a microwave with a damp paper towel on top works great to create steam and softness. Alternatively, lightly brushing with water and warming on a pan gives that fresh, soft texture without drying.
Final Thoughts
I hope you’re feeling excited to make Kalimera’s Famous Greek Chicken Gyros Recipe your next kitchen adventure. From the rich, tender chicken to the creamy sauce and the delightful crunch of chips inside the soft pita, every bite is a celebration of flavors and textures. It’s a recipe that invites you to gather friends or family and enjoy a little taste of Greece whenever you want. Trust me, once you’ve experienced these gyros, they’ll become a favorite go-to meal that earns you plenty of compliments and happy requests for seconds!
Print
Kalimera’s Famous Greek Chicken Gyros Recipe
- Prep Time: 24 hours 10 minutes
- Cook Time: 30 minutes
- Total Time: 24 hours 40 minutes
- Yield: 5 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Greek
Description
Kalimera’s Famous Greek Chicken Gyros is a flavorful and authentic Greek street food recipe featuring marinated chicken thighs cooked to perfection, served with a tangy homemade sauce, fresh vegetables, and optional thick-cut chips wrapped in warm pita bread. This recipe offers a perfect balance of smoky, herby, and creamy flavors with a secret mild curry twist, making it a must-try for gyro lovers.
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 (preferably Greek)
- 1/2 tbsp mild curry powder (secret ingredient!)
- 1 1/2 tsp cooking salt/kosher salt (halve if table salt, increase by 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 Greek or Greek-style yoghurt
- 3 tbsp whole-egg mayonnaise (can substitute regular mayonnaise)
- 3 tbsp extra virgin olive oil
- 2 tbsp yellow American mustard (or substitute Dijon mustard, not spicy English mustard)
- 2 tsp garlic powder
- 2 tsp sweet paprika
- 1/2 tsp cooking salt/kosher salt
Assemblies
- 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)
Instructions
- Marinate chicken: In a large bowl, mix sweet paprika, mustard powder, dried oregano, curry powder, salt, black pepper, and olive oil to create the marinade. Add the chicken thighs and coat thoroughly. Cover and refrigerate for 24 hours, with a minimum marinating time of 3 hours to develop deep flavors.
- Prepare sauce: Combine plain yoghurt, mayonnaise, extra virgin olive oil, yellow American mustard, garlic powder, sweet paprika, and salt in a bowl. Mix well and set aside for at least 20 minutes to let the flavors meld.
- Cook chips (optional): If using frozen thick-cut chips, cook according to your preferred method—oven bake, frying, or air frying—until crispy. Season with a pinch of table or chicken salt. Keep warm in an oven set to 100°C (200°F) while cooking the chicken.
- Cook chicken – BBQ option (recommended): Preheat a BBQ to medium-high heat and use the grill side or flat iron grill. No oil needed on the grill. Cook the marinated chicken for 3 to 4 minutes per side until deep golden with slightly charred edges.
- Cook chicken – Stove option: Heat a large non-stick pan over medium-high heat without oil. Cook chicken in batches for 3 to 4 minutes on each side until deep golden and internal temperature reaches 72°C (162°F). Wipe the pan between batches to remove burnt bits.
- Rest chicken: Remove chicken from heat and place on a tray. Loosely cover with foil and rest for 3 minutes to retain juices. Slice into 1 cm (0.4″) pieces.
- Warm pita bread: Heat pita breads until pliable and warm. The easiest method is microwaving stacked on a plate for 45 seconds to 1.5 minutes on high. Alternatively, brush with water and heat in a lightly oiled non-stick pan for 1 minute per side on medium-high heat. Avoid making them crispy to prevent cracking when folded.
- Assemble gyros: Spread about 3 tablespoons of sauce down the middle of each pita. Layer sliced chicken evenly over the sauce, followed by sliced lettuce and tomato on one side. Sprinkle diced red onion and then pile on the warmed chips if using. Drizzle more sauce over the top.
- Wrap and serve: Fold the pita to enclose the fillings securely, wrapping in foil if desired to keep intact. Serve immediately with extra sauce on the side for dipping.
Notes
- Marinate chicken overnight for best flavor, but at least 3 hours minimum is recommended.
- The mild curry powder is a secret ingredient adding subtle warmth without overpowering the traditional gyro flavor.
- Thick-cut chips are optional but add a delightful texture and heartiness to the gyro.
- Use yellow American mustard for a classic flavor; avoid spicy hot English mustard to keep balance.
- Choose slightly bready pita breads that are sturdy enough to hold fillings but still pliable when warmed.
- The sauce benefits from resting to allow the spices and flavors to fully meld together.
- Cooking chicken on a BBQ gives the best smoky charred flavor, but a stovetop pan is a good alternative if a grill isn’t available.
