Name: Kalimera’s Famous Greek Chicken Gyros Recipe
Prep time: 15 min
Cook time: 15 min
Total time: PT-493492H24M3S
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)

Description

Kalimera’s Famous Greek Chicken Gyros features tender marinated chicken thighs grilled to perfection, served in warm pita bread with a flavorful yogurt-mayonnaise-mustard sauce, fresh veggies, and optional crispy chips. This authentic Greek street food recipe delivers savory, tangy, and mildly spiced flavors wrapped up for a delicious handheld meal.

Ingredients

Scale

Chicken Marinade

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

Chips (Optional)

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

Sauce

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

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 (slightly bready kind preferred)

Instructions

Marinate Chicken: In a large bowl, combine sweet paprika, mustard powder, dried oregano, mild curry powder, salt, black pepper, and olive oil to create the marinade. Add the chicken thighs, ensuring they are well coated. Cover and refrigerate for at least 3 hours, preferably overnight for best flavor infusion.
Prepare Sauce: In a separate bowl, mix Greek yoghurt, whole-egg mayonnaise, extra virgin olive oil, yellow American mustard, garlic powder, sweet paprika, and salt. Stir until smooth and refrigerate for a minimum of 20 minutes to allow flavors to meld.
Cook Chips (Optional): If using, cook frozen thick-cut chips by baking, frying, or air frying according to your preference. Once cooked, season with a pinch of table salt and keep warm in a 100°C/200°F oven while preparing the chicken.
Cook Chicken: For best results, preheat a BBQ to medium-high heat. Grill chicken thighs on each side for 3-4 minutes until deep golden with slightly charred edges. Alternatively, heat a large non-stick pan over medium-high heat (no oil needed) and cook chicken in batches for 3-4 minutes per side, ensuring an internal temperature of 72°C/162°F is reached. Wipe the pan between batches to remove burnt bits.
Rest and Slice Chicken: Transfer cooked chicken to a tray, loosely cover with foil, and let rest for 3 minutes. Then slice into approximately 1 cm / 0.4 inch pieces.
Warm Pita Bread: Heat pita breads until warm and pliable. The easiest way is microwaving them stacked for 45 seconds to 1.5 minutes on high. Alternatively, brush each side with water and warm in a lightly oiled non-stick pan over medium-high heat for 1 minute per side without letting them crisp or dry out.
Assemble Gyros: Spread 3 tablespoons of sauce down the middle of each warmed pita. Layer sliced chicken over the sauce, then add finely sliced lettuce and tomato on one side. Sprinkle diced red onion evenly and pile crispy chips on top if using. Drizzle additional sauce over the fillings.
Wrap and Serve: Fold the pita to enclose all fillings securely and optionally wrap in foil to hold everything in place. Serve immediately with extra sauce on the side for dipping.

Notes

Marinating the chicken overnight develops the best flavor, but a minimum of 3 hours still works well.
The mild curry powder is a secret ingredient adding depth without heat.
Chips are optional but add a delightful crunch and authentic street food style.
If you don’t have yellow American mustard, Dijon mustard is a good substitute; avoid hot English mustard as it’s too spicy.
Using slightly bready pita breads helps prevent cracking when folded.

Prep Time: 15 minutes (plus 3-24 hours marinating)
Cook Time: 15 minutes
Category: Main Course
Method: Grilling
Cuisine: Greek

Keywords: Greek chicken gyros, chicken gyros recipe, Greek street food, grilled chicken, pita gyro, Greek chicken sandwich