Description
Kalimera’s Famous Greek Chicken Gyros is a flavorful and authentic Greek street food made with marinated juicy chicken thighs, a blend of traditional spices including sweet paprika and oregano, and a secret hint of mild curry powder. Served in warm pita bread with creamy yogurt-mayonnaise sauce, fresh tomatoes, crisp romaine lettuce, and red onion, this recipe delivers a perfect balance of savory, tangy, and fresh flavors. Optional thick-cut chips make it a heartier meal, perfect for serving 5 to 6 people.
Ingredients
Scale
For the 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 (or substitute with Dijon mustard)
- 1 tbsp dried oregano (Greek preferred)
- 1/2 tbsp mild curry powder (secret ingredient)
- 1 1/2 tsp kosher salt (adjust accordingly if using table salt or flakes)
- 1/2 tsp black pepper
- 1/3 cup extra virgin olive oil
For the Chips (Optional)
- 400g (14 oz) thick-cut frozen chips
- Pinch of table salt (or chicken salt)
For the Sauce
- 1 cup (250g) plain Greek or Greek-style yogurt
- 3 tbsp whole-egg mayonnaise
- 3 tbsp extra virgin olive oil
- 2 tbsp yellow American mustard (substitute Dijon mustard if unavailable)
- 2 tsp garlic powder
- 2 tsp sweet paprika
- 1/2 tsp kosher salt
For Serving
- 2 tomatoes, halved and sliced
- 3 cups cos lettuce (romaine), finely sliced (about 5mm / 0.2 inches)
- 1/2 small red onion, diced (5mm / 0.2 inches squares)
- 5 x 20cm (8 inch) pita breads, preferably slightly bready kind
Instructions
- Prepare the Marinade: In a large bowl, combine sweet paprika, mustard powder, dried oregano, mild curry powder, kosher salt, black pepper, and extra virgin olive oil. Whisk together until well blended to create a flavorful marinade.
- Marinate the Chicken: Add the skinless boneless chicken thighs to the marinade, coating each piece thoroughly. Cover and refrigerate for at least 20 minutes to allow the spices and oil to infuse the meat.
- Cook the Chicken: Heat a large skillet or grill pan over medium-high heat. Cook the marinated chicken thighs for about 4-5 minutes on each side or until fully cooked and nicely browned. Remove from heat and let rest before slicing.
- Prepare the Sauce: In a medium bowl, mix together the plain Greek yogurt, whole-egg mayonnaise, extra virgin olive oil, yellow American mustard, garlic powder, sweet paprika, and kosher salt until smooth and creamy. Adjust seasoning to taste.
- Assemble the Gyros: Warm the pita breads briefly. Slice the cooked chicken into strips. To each pita, add a generous spoonful of the yogurt sauce, followed by chicken strips, sliced tomatoes, diced red onion, and finely sliced romaine lettuce. Optionally, serve with thick-cut frozen chips salted to taste on the side for a traditional touch.
Notes
- Use kosher salt for best flavor and balance; adjust quantity if substituting with table salt or salt flakes.
- The mild curry powder adds subtle complexity without heat, making it a secret ingredient that elevates the flavor.
- Thick-cut chips are optional but complement the gyros for a more filling meal.
- Yellow American mustard brings the authentic tangy flavor to the sauce; Dijon mustard is a good substitute but avoid spicy mustards.
- Choose slightly bready pita breads for authentic texture and better hold of fillings.
