Description
Kalimera’s Famous Greek Chicken Gyros is a flavorful and aromatic recipe featuring marinated chicken thighs seasoned with paprika, mustard, oregano, and a hint of mild curry powder. Served with a creamy yogurt mayo sauce, fresh vegetables, and warm pita bread, these gyros bring a delicious taste of Greek street food into your home. Perfect for a quick yet satisfying meal that serves 5 to 6 people.
Ingredients
Scale
Chicken Marinade
- 1.25 kg / 2.5 lb chicken thighs, skinless boneless
- 1 tbsp sweet paprika
- 1 tbsp mustard powder (substitute with Dijon mustard)
- 1 tbsp dried oregano (Greek if available)
- 1/2 tbsp mild curry powder (secret ingredient!)
- 1 1/2 tsp cooking salt or kosher salt (halve if using table salt, +50% if using 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
Yogurt Mayonnaise Sauce
- 1 cup / 250g plain yogurt (preferably Greek or Greek-style)
- 3 tbsp whole-egg mayonnaise (substitute 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 or kosher salt
Vegetables & Bread
- 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 sweet paprika, mustard powder, dried oregano, mild curry powder, salt, black pepper, and extra virgin olive oil. Mix well to create a smooth marinade. Add the skinless boneless chicken thighs to the bowl and coat them thoroughly with the marinade. Cover and refrigerate for at least 20 minutes to allow the flavors to penetrate the meat.
- Cook the Chicken: Heat a large skillet or grill pan over medium-high heat. Once hot, add the marinated chicken thighs and cook for about 4-5 minutes per side or until fully cooked through and nicely browned. Make sure the internal temperature reaches 74°C (165°F) for food safety. Remove the chicken from the pan and let it rest for a few minutes before slicing it thinly for the gyros.
- Prepare the Chips (Optional): If using frozen thick-cut chips, cook them according to the package instructions either by baking in the oven or frying. Once cooked, sprinkle a pinch of table salt or chicken salt over the chips while they’re hot. Keep them warm until serving.
- Make the Yogurt Mayonnaise Sauce: In a medium bowl, mix together the plain Greek yogurt, whole-egg mayonnaise, extra virgin olive oil, yellow American mustard, garlic powder, sweet paprika, and salt. Stir well until smooth and creamy. Adjust seasoning to taste and refrigerate until ready to use.
- Assemble the Gyros: Warm the pita breads slightly on a dry pan or in the oven. Lay each pita flat and layer with sliced lettuce, tomato slices, diced red onion, and sliced cooked chicken. Drizzle a generous amount of the yogurt mayonnaise sauce over the top. Optionally, add some of the prepared chips inside for extra texture and flavor. Fold the pita to enclose the fillings and serve immediately while warm.
Notes
- Halve the salt quantity if using regular table salt instead of kosher salt, or increase by 50% if using salt flakes.
- The addition of mild curry powder is a secret ingredient that adds a unique depth of flavor without heat.
- Thick-cut frozen chips are optional but add a great texture and are a nod to traditional gyro fillings.
- Using Greek or Greek-style yogurt gives the sauce its authentic creamy and tangy profile.
- Choose slightly bready pita breads for better structural integrity and authentic texture in the gyros.
