Name: Kalimera’s Famous Greek Chicken Gyros Recipe
Prep time: 15 min
Cook time: 15 min
Total time: PT-493490H16M1S
Cuisine: Greek
Ingredients: 1.25 kg / 2.5 lb chicken thighs, skinless boneless; 1 tbsp sweet paprika (regular, not smoked, not spicy); 1 tbsp mustard powder (substitute with Dijon mustard); 1 tbsp dried oregano (preferably Greek); 1/2 tbsp mild curry powder (not spicy); 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 (for seasoning); 1 cup plain yoghurt (preferably Greek or Greek-style); 3 tbsp whole-egg mayonnaise (regular mayonnaise substitute); 3 tbsp extra virgin olive oil; 2 tbsp yellow American mustard (can substitute with Dijon mustard, avoid 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 (slightly bready kind preferred)

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

400g / 14oz thick-cut chips (frozen, optional)

Pinch of table salt (for the chips or chicken salt)

1 cup plain yoghurt (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, not spicy 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 (the slightly bready kind if possible)

Instructions

Step 1: In a large bowl, mix sweet paprika, mustard powder, dried oregano, curry powder, salt, black pepper, and olive oil to create the marinade. Add chicken thighs and coat well. Refrigerate and marinate for 24 hours or at least 3 hours.

Step 2: Prepare the sauce by mixing plain yoghurt, mayonnaise, olive oil, yellow mustard, garlic powder, sweet paprika, and salt in a bowl. Set aside for at least 20 minutes to let flavors meld.

Step 3: If using chips, cook them according to package instructions—bake, fry, or air fry—and season with salt. Keep warm in a 100°C (200°F) oven until ready.

Step 4: Cook the chicken either on a preheated BBQ (medium-high heat, 3–4 minutes per side until golden with charred edges) or in a non-stick pan over medium-high heat (3–4 minutes per side, internal temperature 72°C/162°F). Wipe pan between batches to remove residue.

Step 5: Remove chicken and let it rest covered loosely with foil for 3 minutes. Slice into 1 cm (0.4″) pieces.

Step 6: Warm pita breads until pliable—microwave for 45 seconds to 1.5 minutes, or brush with water and heat in a lightly oiled pan for 1 minute per side on medium-high heat.

Step 7: To assemble, spread 3 tablespoons of sauce down the center of each pita. Add chicken, lettuce, tomato slices, diced red onion, and chips. Drizzle with more sauce, then fold and wrap in foil to hold together.

Step 8: Serve immediately with extra sauce for dipping and enjoy!

Tips & Variations

For a spicier twist, add a pinch of cayenne pepper to the marinade or sauce.

Substitute chicken thighs with chicken breast for a leaner option, though thighs remain juicier.

If you don’t have curry powder, try using a pinch of ground coriander and cumin for a similar flavor profile.

Use warm pita bread that is soft and pliable to avoid cracking when folded.

For a vegetarian alternative, roast seasoned cauliflower or mushrooms and use them in place of chicken.

Storage

Store any leftover chicken, sauce, and vegetables separately in airtight containers in the refrigerator for up to 3 days. Chips are best eaten fresh but can be reheated in the oven to restore crispiness. Reheat chicken gently to avoid drying it out. Assemble gyros just before serving for best texture.

FAQs

Can I use a different type of meat for the gyros?

Yes, lamb or pork can be excellent substitutes if you want a more traditional gyro flavor. Adjust cooking times accordingly to ensure the meat is thoroughly cooked.

How can I make the gyros sauce ahead of time?

The sauce can be made up to 2 days in advance and stored in the refrigerator. Let it come to room temperature before assembling the gyros to enhance the flavors.