Name: Kalimera’s Famous Greek Chicken Gyros Recipe
Prep time: 24 h 10 min
Cook time: 30 min
Total time: 24 h 40 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 (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; 400g / 14oz thick-cut frozen chips; Pinch table salt (or chicken salt); 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; 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

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

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 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)

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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.