If you’ve ever wanted to capture the true taste of Greece right in your own kitchen, look no further than Kalimera’s Famous Greek Chicken Gyros Recipe. This vibrant dish features tender, marinated chicken thighs bursting with a blend of herbs and spices, enveloped in warm pita bread and piled high with refreshing veggies and a creamy, tangy sauce. It’s comfort food elevated with Mediterranean flair, perfect for any gathering or a satisfying weeknight treat that never gets old.
Ingredients You’ll Need
Every ingredient in Kalimera’s Famous Greek Chicken Gyros Recipe plays a crucial role in building a harmony of flavors and textures — from the juicy marinated chicken and crispy chips to the zesty sauce and fresh vegetables. Simple yet essential, these ingredients come together to create something truly special.
- Chicken thighs (1.25 kg / 2.5 lb): Skinless, boneless pieces provide juiciness and rich flavor that soak up the marinade beautifully.
- Sweet paprika (1 tbsp): Adds a mild smoky sweetness without overwhelming heat.
- Mustard powder (1 tbsp): Gives depth and a subtle tang; Dijon mustard can be used as a substitute.
- Dried oregano (1 tbsp): Greek oregano is ideal to bring traditional Mediterranean herbaceous notes.
- Curry powder (1/2 tbsp): A mild, secret twist lending complexity without spiciness.
- Cooking salt/kosher salt (1 1/2 tsp): Adjust to taste and type of salt; vital for seasoning.
- Black pepper (1/2 tsp): Freshly ground for mild heat.
- Extra virgin olive oil (1/3 cup + additional 3 tbsp): Ensures moisture and that authentic fruity, peppery finish.
- Frozen thick-cut chips (400g / 14oz, optional): Adds an irresistible crunch inside your gyros.
- Pinch of table salt: To season the chips perfectly.
- Plain yoghurt (1 cup): Greek or Greek-style yoghurt creates the creamy base of the sauce.
- Whole-egg mayonnaise (3 tbsp): Brings richness and smooth texture; regular mayo works too.
- Yellow American mustard (2 tbsp): The surprising hero of the sauce, balancing the creaminess with a tangy kick.
- Garlic powder (2 tsp): Infuses that unmistakable savoury garlic zing.
- Sweet paprika for sauce (2 tsp): Complements the marinade spices and adds color.
- Cooking salt for sauce (1/2 tsp): A little seasoning goes a long way.
- Tomatoes (2, halved and sliced): Juicy and fresh, adding natural sweetness and texture.
- Cos lettuce (3 cups, finely sliced): Crisp and refreshing for a bright crunch.
- Red onion (1/2 small, diced): Mild bite and a touch of sharpness.
- Pita breads (5 x 20cm / 8″): Choose slightly bready ones for softness and sturdiness during folding.
How to Make Kalimera’s Famous Greek Chicken Gyros Recipe
Step 1: Marinate the Chicken
Start by mixing together your dry spices, salt, pepper, and olive oil in a large bowl to create a flavorful marinade. Add the chicken thighs and toss until they’re thoroughly coated. Pop this in the fridge and let it work its magic for at least 3 hours, though 24 hours is ideal for deeply infused flavor. This slow marinating softens the meat and blends those classic Greek spices beautifully.
Step 2: Prepare the Sauce
While the chicken marinates, combine the plain yoghurt, whole-egg mayonnaise, yellow American mustard, garlic powder, sweet paprika, extra virgin olive oil, and salt in a bowl. Stir well and let it rest for at least 20 minutes to allow the flavors to meld together into a creamy, tangy sauce that complements the chicken perfectly.
Step 3: Cook the Chips (Optional but Worth It!)
If you want that authentic gyro experience, bake or fry thick-cut chips until they’re golden and crisp. Sprinkle a pinch of salt on top to enhance their flavor, and keep them warm in a low oven while you cook the chicken. Chips inside your gyros not only offer a wonderful textural contrast but also bring a comforting heartiness.
Step 4: Cook the Chicken
For the best flavor, fire up your BBQ to medium-high heat. Grill the marinated chicken thighs for 3 to 4 minutes on each side until they develop a beautiful golden-brown color with slightly charred edges, which adds that smoky depth. If you’re cooking indoors, a hot non-stick pan works just as well—no oil needed. Let the chicken rest loosely covered for 3 minutes before slicing into 1 cm pieces to keep all those juices locked in.
Step 5: Warm the Pita Breads
To make your pita bread soft and pliable for folding, warm it up gently. The microwave method is the easiest (stack and heat 45 seconds to 1 1/2 minutes), or you can brush each side with water and toast briefly in a non-stick pan. Be careful not to crisp them too much—too crunchy pita can crack when folded.
Step 6: Assemble Your Gyros
Spread about three tablespoons of the sauce in the middle of the pita bread. Layer generously with juicy chicken pieces, fresh cos lettuce, sliced tomatoes, and diced red onions. For an indulgent touch, add the warm chips on top and drizzle more sauce before folding up your gyro tightly and wrapping in foil to keep it all in place. Serve immediately and get ready for some serious deliciousness.
How to Serve Kalimera’s Famous Greek Chicken Gyros Recipe
Garnishes
Fresh herbs like chopped parsley or a squeeze of lemon juice can brighten up the rich flavors wonderfully. You might also add some sliced cucumber or kalamata olives on the side for an extra Mediterranean touch. These simple garnishes create a vibrant, fresh contrast that makes each bite unforgettable.
Side Dishes
Complement your gyros with traditional Greek sides like a crunchy Greek salad, tzatziki dip, or grilled vegetables. A light, lemony couscous or herbed rice pilaf pairs beautifully as well, making it a complete and satisfying meal.
Creative Ways to Present
You can get creative by turning this gyro into a platter — lay out sliced chicken, the sauce, veggies, and warm pita so everyone can assemble their own. Another fun idea is to make gyro bowls by layering all components over rice or greens, skipping the pita altogether for a low-carb twist while still savoring the essence of Kalimera’s Famous Greek Chicken Gyros Recipe.
Make Ahead and Storage
Storing Leftovers
Leftover cooked chicken and sauce can be refrigerated in airtight containers for up to 3 days. Keep the pita separately wrapped to prevent them from becoming soggy. This way, you can effortlessly enjoy your own homemade gyros the next day.
Freezing
The marinated raw chicken thighs freeze exceptionally well before cooking, making it perfect for meal prep. Once cooked, the chicken can also be frozen for up to 2 months, though the texture is best right after cooking. Freeze sauces or chips separately to maintain freshness.
Reheating
Gently reheat the chicken in a non-stick pan or oven to preserve its tender juiciness and avoid drying out. Warm the pita bread separately in the microwave or on a pan to keep it soft. Avoid reheating the entire assembled gyro to maintain perfect textures.
FAQs
Can I use chicken breasts instead of thighs?
Yes, although chicken thighs are preferred for their juiciness and flavor, chicken breasts can work as a leaner alternative. Just be careful not to overcook them as they tend to dry out faster.
Is it necessary to marinate the chicken for 24 hours?
While overnight marination gives maximum flavor penetration, a minimum of 3 hours still imparts plenty of taste. The longer, the better!
What makes the curry powder a “secret ingredient”?
The mild curry powder adds a subtle warmth and complexity that’s unexpected in a traditional gyro but balances beautifully with oregano and paprika to elevate the flavor profile.
Can I make the sauce without mayonnaise?
Absolutely! You can substitute mayo with extra Greek yoghurt for a lighter, tangier sauce, though the mayonnaise adds a creamy richness that’s hard to beat.
Are the chips really necessary inside the gyro?
The chips add a fantastic crunch and textural contrast that make Kalimera’s Famous Greek Chicken Gyros Recipe unforgettable, but if you’re short on time or prefer a lighter gyro, you can skip them.
Final Thoughts
There’s something incredibly comforting and joyful about creating Kalimera’s Famous Greek Chicken Gyros Recipe at home. The marriage of juicy marinated chicken, creamy sauce, crisp veggies, and warm pita is undeniably satisfying and sure to impress anyone lucky enough to share it with you. So grab those simple ingredients, fire up your grill or stove, and dive into this little slice of Greece that you’ll want to make again and again!
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, marinated chicken thigh recipe soaked in a distinctive blend of paprika, mustard powder, oregano, curry, and olive oil. Served with a tangy yogurt-mayo sauce, fresh vegetables, pita bread, and optional crispy chips, these gyros bring authentic Greek street food to your home. The chicken can be grilled or pan-cooked, creating juicy, golden pieces with slightly charred edges wrapped in warm, soft pita for a delicious, satisfying meal.
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 Dijon mustard)
- 1 tbsp dried oregano (preferably Greek)
- 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 flakes)
- 1/2 tsp black pepper
- 1/3 cup extra virgin olive oil
Chips (Optional)
- 400g / 14oz thick-cut frozen chips (optional)
- Pinch table salt (for the chips or chicken salt)
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, not spicy English mustard)
- 2 tsp garlic powder
- 2 tsp sweet paprika
- 1/2 tsp cooking salt / kosher salt
Fresh Vegetables and 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 (the slightly bready kind preferred)
Instructions
- Marinate Chicken: In a large bowl, thoroughly mix the sweet paprika, mustard powder, dried oregano, mild curry powder, salt, black pepper, and olive oil to create the marinade. Add the skinless, boneless chicken thighs and coat them completely with the marinade. Cover and refrigerate for 24 hours, with a minimum marinating time of 3 hours for best flavor infusion.
- Prepare Sauce: Combine the plain yoghurt, whole-egg 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 allow the flavors to meld perfectly.
- Cook Chips (Optional): If using chips, cook them beforehand using your preferred method: baking, frying, or air frying. For convenience, baking works well; for a crispier finish, frying is recommended. Season the cooked chips with a pinch of table salt and keep warm in a 100°C (200°F) oven until serving.
- Cook Chicken: BBQ Method (Recommended): Preheat a barbecue grill to medium-high heat. Grill the chicken thighs for 3 to 4 minutes on each side, until they develop a deep golden color with slightly charred edges. Stovetop Method: Heat a large non-stick pan over medium-high heat without oil. Cook the chicken in batches for 3 to 4 minutes per side until deeply golden and fully cooked (internal temp 72°C/162°F). Wipe the pan between batches to remove any stuck bits.
- Rest and Slice Chicken: Remove the cooked chicken from the heat and place on a tray. Loosely cover with foil and allow it to rest for 3 minutes. Then slice the chicken into 1 cm (0.4″) pieces to maintain juiciness.
- Warm Pita Bread: Heat pita bread until warm and pliable. The easiest method is microwaving stacked pitas for 45 seconds to 1.5 minutes on high. Alternatively, brush each side with water and heat in a lightly oiled non-stick pan for about 1 minute per side on medium-high heat. Avoid crisping them to prevent cracking when folded.
- Assemble Gyros: Spread about 3 tablespoons of the prepared sauce down the center of each pita. Layer the sliced chicken atop the sauce, then add the finely sliced lettuce and tomato on one side. Sprinkle diced red onion, add a portion of chips on top, and drizzle with additional sauce. Fold the pita to enclose fillings securely and wrap in foil to hold everything together.
- Serve: Serve the gyros warm with extra sauce on the side for dipping. Enjoy the vibrant, juicy flavors and contrasting textures of this classic Greek street food.
Notes
- Marinating the chicken overnight enhances flavor and tenderness, but a minimum of 3 hours is required.
- The mild curry powder adds a subtle, unique flavor twist without heat.
- Chips are optional but recommended for authentic Greek gyro experience.
- Using yellow American mustard adds characteristic tang; Dijon mustard is a good substitute if unavailable.
- Choose slightly thicker and breadier pita breads to prevent cracking during folding.
