Name: Kalimera's Famous Greek Chicken Gyros Recipe
Prep time: 24 h 15 min
Cook time: 30 min
Total time: 24 h 45 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 (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 / kosher salt (halve if using table salt, +50% if using flakes); 1/2 tsp black pepper; 1/3 cup extra virgin olive oil; 1 cup plain yoghurt (preferably Greek or Greek-style); 3 tbsp whole-egg mayonnaise (regular mayonnaise can substitute); 3 tbsp extra virgin olive oil; 2 tbsp yellow American mustard (substitute with Dijon mustard, not hot English mustard); 2 tsp garlic powder; 2 tsp sweet paprika; 1/2 tsp cooking salt / kosher salt; 400g / 14oz thick-cut frozen chips (optional); Pinch table salt (for chips or chicken 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 dish featuring marinated and grilled chicken thighs, served with crispy chips, fresh vegetables, and a rich yogurt-mayo-mustard sauce, all wrapped in warm pita bread. Perfect for a hearty meal with classic Mediterranean flavors.

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 (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 / kosher salt (halve if using table salt, +50% if using flakes)
1/2 tsp black pepper
1/3 cup extra virgin olive oil

Sauce

1 cup plain yoghurt (preferably Greek or Greek-style)
3 tbsp whole-egg mayonnaise (regular mayonnaise can substitute)
3 tbsp extra virgin olive oil
2 tbsp yellow American mustard (substitute with Dijon mustard, not hot English mustard)
2 tsp garlic powder
2 tsp sweet paprika
1/2 tsp cooking salt / kosher salt

Additional Ingredients

400g / 14oz thick-cut frozen chips (optional)
Pinch table salt (for chips or chicken 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)

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Instructions

Marinate Chicken: In a large bowl, combine sweet paprika, mustard powder, dried oregano, curry powder, salt, black pepper, and extra virgin olive oil. Add the chicken thighs and mix well to coat evenly. Cover and marinate in the refrigerator for 24 hours, minimum 3 hours.
Prepare Sauce: In a separate bowl, mix plain yoghurt, whole-egg mayonnaise, olive oil, yellow American mustard, garlic powder, sweet paprika, and salt. Stir well and set aside for at least 20 minutes to let the flavors meld.
Cook Chips (Optional): Prepare thick-cut frozen chips according to your chosen method—bake, fry, or air fry. Season with a pinch of table salt. Keep warm in a 100°C (200°F) oven until ready to assemble.
Cook Chicken:
BBQ option (recommended): Preheat BBQ to medium high with grill or flat iron side heated. No oil needed on the grill. Cook chicken for 3-4 minutes per side until deep golden with lightly charred edges.
Stove option: Heat a large non-stick pan over medium-high heat, no oil needed. Cook chicken in batches for 3-4 minutes each side until golden and cooked through (internal temperature 72°C / 162°F). Wipe pan between batches to remove excess char.
Rest and Slice Chicken: Remove the cooked chicken to a tray, loosely cover with foil, and let rest for 3 minutes. Slice into 1 cm (0.4 inch) pieces.
Warm Pita Bread: Heat pita breads until warm and pliable. For convenience, microwave stacked on a plate 45 seconds to 1.5 minutes on high. Alternatively, brush each side with water and heat in a lightly oiled non-stick pan over medium-high heat for 1 minute per side, ensuring it doesn’t get crispy to avoid cracking when folded.
Assemble Gyros: Lay each pita flat and spread 3 tablespoons of sauce down the middle. Pile sliced chicken over the sauce, add finely sliced lettuce and tomato slices on one side, sprinkle diced red onion, and top with chips if using. Drizzle additional sauce on top.
Wrap and Serve: Fold the pita to enclose the fillings securely and wrap in foil to keep everything together. Serve immediately with extra sauce on the side for dipping.

Notes

Marinating the chicken for the full 24 hours yields the best flavor, but a minimum of 3 hours is acceptable.
The mild curry powder is a secret ingredient to add a subtle depth of flavor without heat.
Thick-cut chips are optional but add an authentic crispy texture to the gyros.
You can cook chips by baking, frying, or air frying depending on convenience and preference.
Use slightly bready pita bread that can fold without cracking for the best gyro wrap experience.
The sauce can be made ahead and stored refrigerated for better melding of flavors.
For grilling, no oil is needed on the BBQ grates; chicken cooks well on medium-high heat.