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Famous Chicken Gyros
Isabella

Famous Chicken Gyros

These Famous Chicken Gyros bring the flavors of authentic Greek street food to your kitchen. Tender, marinated chicken wrapped in soft pita with creamy sauce, crisp vegetables, and golden fries—this recipe delivers the perfect balance of bold flavor and comfort. Simple to make and sure to impress, it’s a must-try for weeknight dinners or gatherings with friends.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 5 wraps
Course: Dinner, LUNCH, Main Course
Cuisine: Greek, Mediterranean
Calories: 615
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 1.25 kg boneless, skinless chicken thighs trim and butterfly thicker parts for even cooking
  • 1 tbsp sweet paprika
  • 1 tbsp mustard powder or Dijon mustard if preferred
  • 1 tbsp dried oregano Greek oregano gives best aroma
  • 0.5 tbsp mild curry powder adds subtle warmth and depth
  • 1.5 tsp kosher salt
  • 0.5 tsp black pepper
  • 0.33 cup extra virgin olive oil
For the Gyros Sauce
  • 1 cup plain Greek yogurt
  • 3 tbsp whole-egg mayonnaise
  • 3 tbsp extra virgin olive oil
  • 2 tbsp yellow mustard or Dijon for sharper flavor
  • 2 tsp garlic powder
  • 2 tsp sweet paprika
  • 0.5 tsp kosher salt
Optional: Hot Chips
  • 400 g frozen thick-cut fries
  • 1 pinch salt
To Serve
  • 2 medium tomatoes, thinly sliced
  • 3 cups romaine lettuce, finely shredded
  • 0.5 small red onion, diced
  • 5 pieces pita breads (20 cm / 8 inch)

Method
 

  1. Step 1 — Marinate the Chicken: In a large bowl, whisk together paprika, mustard powder, oregano, curry powder, salt, pepper, and olive oil. Add chicken thighs and coat evenly. Cover and refrigerate for at least 3 hours or overnight for deeper flavor.
  2. Step 2 — Prepare the Sauce: In a separate bowl, combine yogurt, mayonnaise, olive oil, mustard, garlic powder, paprika, and salt. Stir until smooth and creamy. Set aside for 20 minutes to let the flavors meld.
  3. Step 3 — Cook the Fries (Optional): Bake, air fry, or deep fry the fries until golden and crispy. Sprinkle lightly with salt and keep warm.
  4. Step 4 — Cook the Chicken: Grill or pan-fry the chicken over medium-high heat for 3–4 minutes per side, until golden and cooked through. Let rest for 3 minutes before slicing to retain juiciness.
  5. Step 5 — Warm the Pita: Microwave stacked pitas for 45–90 seconds or brush with water and warm in a hot pan for 1 minute per side until soft and pliable.
  6. Step 6 — Assemble: Spread a generous layer of sauce down the center of each pita. Add sliced chicken, lettuce, tomato, red onion, and fries. Finish with an extra drizzle of sauce, then fold and wrap in foil to hold together.

Notes

Chicken thighs are ideal for juicy, flavorful gyros, but chicken breast can also be used if marinated well. Always warm the pita before serving to prevent tearing. Add fries inside for the authentic Greek touch. Store leftovers separately: chicken up to 3 days refrigerated (or 2 months frozen) and sauce up to 4 days chilled.