Description
Kalimera’s Famous Greek Chicken Gyros is a delicious and authentic Greek street food recipe featuring tender marinated chicken thighs, perfectly seasoned with a blend of spices including paprika, oregano, and mild curry powder. Served in traditional pita bread with fresh vegetables and a creamy, tangy yogurt-mayo sauce, these gyros offer a fulfilling and flavorful meal ideal for lunch or dinner. The recipe includes optional thick-cut chips on the side for a classic Greek touch.
Ingredients
Scale
For the 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 oregano)
- 1/2 tbsp mild curry powder (not spicy, secret ingredient)
- 1 1/2 tsp cooking salt / kosher salt (halve if using table salt, increase by 50% if using salt flakes)
- 1/2 tsp black pepper
- 1/3 cup extra virgin olive oil
For the Thick-Cut Chips (Optional)
- 400g / 14oz thick-cut chips (frozen)
- Pinch table salt (or chicken salt) for seasoning
For the Yogurt Sauce
- 1 cup / 250g 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 (substitute with Dijon mustard)
- 2 tsp garlic powder
- 2 tsp sweet paprika
- 1/2 tsp cooking salt / kosher salt
For Assembly
- 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 the slightly bready kind)
Instructions
- Prepare the Chicken Marinade: In a large bowl, combine the sweet paprika, mustard powder, dried oregano, mild curry powder, cooking salt, black pepper, and extra virgin olive oil. Mix well to create a marinade. Add the skinless boneless chicken thighs and toss thoroughly to coat them evenly. Cover and let the chicken marinate for at least 20 minutes to absorb the flavors.
- Cook the Chicken: Heat a large skillet or grill pan over medium-high heat. Add the marinated chicken thighs and cook for about 5 minutes on each side, or until the chicken is thoroughly cooked and nicely browned. Remove from heat and let rest for a few minutes before slicing thinly.
- Prepare the Thick-Cut Chips (Optional): While the chicken cooks, bake the frozen thick-cut chips according to the package instructions until golden and crispy, usually about 10-15 minutes at 200°C (400°F). Season with a pinch of table salt or chicken salt immediately after baking.
- Make the Yogurt Sauce: In a bowl, combine plain Greek-style yogurt, whole-egg mayonnaise, extra virgin olive oil, yellow American mustard, garlic powder, sweet paprika, and cooking salt. Whisk until smooth and creamy. Taste and adjust seasoning if necessary.
- Assemble the Gyros: Warm the pita breads slightly in a dry pan or oven. Spread a generous amount of the yogurt sauce on each pita, then layer with sliced chicken, sliced tomatoes, finely sliced cos lettuce, and diced red onion. Add a few thick-cut chips inside if desired for extra texture. Wrap the pita around the filling securely and serve immediately.
Notes
- The mild curry powder is a secret ingredient that adds a subtle depth of flavor without overpowering the gyros.
- If you don’t have mustard powder, Dijon mustard works well as an alternative in the marinade.
- The thick-cut chips on the side are optional but add an authentic Greek street food experience.
- Use Greek-style plain yogurt for the sauce to achieve the best creamy texture and authentic taste.
- Opt for pita breads that are slightly thicker and breadier to hold all the fillings without tearing.
- You can halve the cooking salt if you prefer a lower sodium content or adjust salt according to your taste and salt type.
