Description
Juicy, marinated Greek chicken wrapped in warm pita with crisp vegetables, golden chips, and a creamy tangy sauce. These homemade chicken gyros are packed with bold Mediterranean flavor and perfect for sharing.
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 (Greek if possible)
- 1/2 tbsp curry powder (mild, not spicy)
- 1 1/2 tsp cooking salt / kosher salt
- 1/2 tsp black pepper
- 1/3 cup extra virgin olive oil
- 400g / 14oz thick-cut chips, frozen (optional)
- Pinch table salt (for the chips)
- 1 cup plain yoghurt (preferably Greek or Greek-style)
- 3 tbsp whole-egg mayonnaise
- 3 tbsp extra virgin olive oil
- 2 tbsp yellow American mustard (substitute with Dijon 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
- 1/2 small red onion, diced
- 5 x 20cm / 8 inch pita breads
Instructions
- Mix the marinade ingredients (paprika, mustard powder, oregano, curry powder, salt, pepper, and olive oil) in a large bowl. Add chicken and toss to coat well. Cover and refrigerate for 24 hours (minimum 3 hours).
- Make the sauce: Mix yoghurt, mayonnaise, olive oil, yellow mustard, garlic powder, paprika, and salt in a bowl. Set aside for at least 20 minutes.
- If using chips, cook them (bake, fry, or air fry). Season with salt and keep warm in a low oven (about 100 C / 200 F) while cooking the chicken.
- Cook chicken: BBQ on medium-high (recommended) for 3 to 4 minutes per side until deep golden with lightly charred edges, or pan-cook in a large non-stick pan over medium-high heat for 3 to 4 minutes per side until cooked through (internal temperature 72 C / 162 F). Cook in batches if needed.
- Rest chicken: Transfer to a tray, loosely cover with foil, rest 3 minutes, then slice into 1 cm / 0.4 inch pieces.
- Warm pita breads until soft and pliable (microwave stacked on a plate for 45 to 90 seconds, or warm in a lightly oiled pan about 1 minute per side).
- Assemble: Spread about 3 tablespoons sauce down the middle of each pita. Add chicken, lettuce, tomato, red onion, and chips. Drizzle with more sauce.
- Fold to enclose, wrap in foil if desired, and serve with extra sauce for dipping.
Notes
- Overnight marinating delivers the best flavor; 3 hours is the minimum.
- BBQ/grilling gives the most authentic gyros-style char, but stovetop works well.
- Chips are traditional but optional.
- Store leftover chicken and sauce separately in the fridge for up to 3 days; reheat chicken before serving.
- Warm pita gently so it stays flexible and does not crack when folded.
- Prep Time: 24 hours
- Cook Time: 30 minutes
- Category: Main Course
- Method: BBQ or Pan Fry
- Cuisine: Greek
Nutrition
- Serving Size: 1 gyro
- Calories: 720 kcal
- Sugar: 6 g
- Sodium: 900 mg
- Fat: 42 g
- Saturated Fat: 9 g
- Unsaturated Fat: 29 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 4 g
- Protein: 42 g
- Cholesterol: 165 mg
