Kalimera's Famous Chicken Gyros

This Chicken Gyros recipe was given to me by the owner of Kalimera Souvlaki Art. It is ridiculously, unbelievably, eye-rollingly good with a simple marinade made with pantry spices, including a surprising touch of curry powder.

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Prep Time 20

Cook Time 10

Total Time 30

Servings: 5 portions

Course: Dinner, Main Course

Cuisine: American, Greek

Calories: 661

Ingredients Equipment Method Notes

Ingredients

2.5 lbs chicken thighs, skinless boneless Butterfly thicker parts if large
1 tbsp sweet paprika Regular, not smoked or spicy
1 tbsp mustard powder Substitute with Dijon mustard
1 tbsp dried oregano Greek preferred
0.5 tbsp mild curry powder Secret ingredient
1.5 tsp kosher salt Halve if using table salt
0.5 tsp black pepper
1/3 cup extra virgin olive oil
14 oz thick-cut frozen chips Optional
1 pinch table salt For the chips
1 cup plain yogurt Preferably Greek-style
3 tbsp whole-egg mayonnaise Substitute regular mayonnaise
3 tbsp extra virgin olive oil For sauce
2 tbsp yellow American mustard Substitute with Dijon, not hot English
2 tsp garlic powder
2 tsp sweet paprika For sauce
0.5 tsp kosher salt For sauce
2 tomatoes Halved and sliced
3 cups romaine lettuce Finely sliced
0.5 small red onion Diced
5 pita breads 8-inch, slightly bready kind preferred

Equipment

large bowl
BBQ grill or large non-stick pan
meat thermometer
Microwave or skillet for warming pitas

Method

Mix marinade ingredients in a large bowl. Add chicken and coat well. Marinate in the fridge for 24 hours (minimum 3 hours).
Mix sauce ingredients in a bowl and set aside for at least 20 minutes to let flavors meld.
If using, cook hot chips using your preferred method (baked, fried, or air-fried). Keep warm in a 200°F oven.
Preheat BBQ to medium-high or a large non-stick pan over medium-high heat (no oil needed). Cook chicken for 3-4 minutes on each side until deep golden with slightly charred edges (internal temp should reach 162°F).
Remove chicken to a tray, loosely cover with foil, and rest for 3 minutes. Slice into 0.4-inch strips.
Stack pita breads on a plate and microwave for 45 seconds to 1.5 minutes until warm and pliable.
Assemble by spreading 3 tablespoons of sauce down the middle of a warm pita. Pile on chicken, add lettuce and tomato on one side. Sprinkle with red onion, add chips if using, drizzle with more sauce, fold to enclose, and wrap in foil.

Notes

Chicken: Butterfly large thighs so they cook evenly. Chicken breast works fine, but thigh is juicier. Curry powder: Adds subtle warmth and a golden color; use mild, everyday grocery store curry powder. Pita bread: Look for the puffy, bready type rather than thin flatbreads. They must be warmed or they will crack when folded. Sauce: Whole-egg mayonnaise has a smoother flavor than regular, but regular works fine too.