Name: Kalimera’s Greek Chicken Gyros with Homemade Sauce and Crispy Chips 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, not smoked or spicy); 1 tbsp mustard powder (substitute with 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, +50% if using flakes); 1/2 tsp black pepper; 1/3 cup extra virgin olive oil; 400g / 14oz thick-cut chips, frozen; Pinch table salt (or chicken salt) for seasoning; 1 cup plain yoghurt (preferably Greek or Greek-style); 3 tbsp whole-egg mayonnaise (regular mayonnaise can be substituted); 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; 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 slightly bready kind)

Description

Kalimera’s Famous Greek Chicken Gyros is a deliciously marinated chicken thigh recipe infused with Greek oregano, mild curry powder, and paprika that is grilled or pan-cooked to golden perfection. Served with a creamy mustard-garlic yogurt sauce, fresh lettuce, tomato, red onion, and optional thick-cut chips inside warm pita bread, this authentic gyro recipe offers a perfect balance of flavors and textures reminiscent of classic Greek street food.

Ingredients

Scale

Chicken Marinade

1.25 kg / 2.5 lb chicken thighs, skinless boneless
1 tbsp sweet paprika (regular, not smoked or spicy)
1 tbsp mustard powder (substitute with 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, +50% if using flakes)
1/2 tsp black pepper
1/3 cup extra virgin olive oil

Chips (Optional)

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

Sauce

1 cup plain yoghurt (preferably Greek or Greek-style)
3 tbsp whole-egg mayonnaise (regular mayonnaise can be substituted)
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

Vegetables & 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 slightly bready kind)

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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 to form the marinade. Add the chicken thighs and toss well to coat evenly. Cover and refrigerate for 24 hours, or a minimum of 3 hours to infuse flavor.
Prepare Sauce: Mix plain yogurt, whole-egg mayonnaise, extra virgin olive oil, yellow American mustard, garlic powder, sweet paprika, and salt in a bowl. Stir thoroughly and set aside for at least 20 minutes to allow the flavors to meld.
Cook Chips (Optional): If using chips, cook them before the chicken using your preferred method—baking, frying, or air frying. Season with a pinch of salt. Keep them warm in a 100°C / 200°F oven while cooking the chicken.
Cook Chicken (BBQ Method – Recommended): Preheat the BBQ to medium-high heat, using the grill side preferred. No need to oil the grills. Place the chicken thighs on the grill and cook for 3-4 minutes on each side until golden with slightly charred edges.
Cook Chicken (Stovetop Method): Heat a large non-stick pan over medium-high heat without oil. Cook the chicken in batches for 3-4 minutes per side until golden and cooked through (internal temperature of 72°C / 162°F). Wipe the pan between batches to remove charred bits.
Rest and Slice Chicken: Transfer the cooked chicken to a tray, cover loosely with foil, and let rest for 3 minutes. Slice into 1 cm / 0.4″ pieces.
Warm Pita Breads: Heat the pita bread until warm and pliable. The easiest way is stacking on a plate and microwaving on high for 45 seconds to 1.5 minutes. Alternatively, brush each side with water and heat them in a lightly oiled non-stick pan over medium-high heat for 1 minute per side, avoiding crispiness to prevent cracking when folded.
Assemble Gyros: Spread 3 tablespoons of sauce down the center of each pita. Layer sliced chicken atop the sauce, followed by lettuce and tomato on one side. Sprinkle diced red onion and pile chips on top if using. Drizzle more sauce over the fillings.
Wrap and Serve: Fold the pita to enclose the fillings and wrap in foil to hold it together. Serve immediately with extra sauce for dipping.

Notes

Marinating the chicken overnight enhances the flavor but at least 3 hours is necessary.
The mild curry powder adds a subtle depth without heat, making it a secret ingredient for authentic taste.
Chips are optional but add a nice texture and heartiness to the gyro; they can be baked, fried, or air fried.
Using yellow American mustard in the sauce adds a unique tang that complements the yogurt and mayonnaise blend.
Warming pita bread properly keeps it soft and flexible, preventing it from cracking when folded.
The recipe allows for cooking chicken on BBQ or stovetop, offering flexibility based on your equipment.