If you are craving a vibrant and soulful meal, you must try this Greek Chicken Gyros with Tzatziki, Lettuce, Tomato, Red Onion, and Crispy Chips Recipe. It’s a glorious combination of tender, marinated chicken thighs bursting with aromatic spices, cooling and tangy tzatziki sauce, fresh crisp veggies, and a delightful crunch from crispy chips, all wrapped in warm, pillow-soft pita bread. This recipe captures the heart of traditional Greek street food with a comforting homemade twist that’s perfect for sharing and savoring any day of the week.
Ingredients You’ll Need
Getting the ingredients right is key to nailing that authentic Greek flavor and balancing texture in this chicken gyros recipe. Each element plays its role, from the paprika-spiced chicken to the creamy sauce and fresh veggies, bringing your gyro to life with every bite.
- Chicken thighs (1.25 kg / 2.5 lb, skinless and boneless): These juicy pieces are perfect for absorbing the spice marinade and staying tender through cooking.
- Sweet paprika (1 tbsp): Adds vibrant color and a gentle smoky warmth without overpowering flavor.
- Mustard powder (1 tbsp): Gives a subtle tangy kick; Dijon mustard can be used as a substitute for a smoother profile.
- Dried oregano (1 tbsp): The quintessential Greek herb, it infuses the chicken with earthy, aromatic notes.
- Curry powder (1/2 tbsp): This mild addition is the secret twist that elevates the gyros with depth and a hint of exotic warmth.
- Salt and black pepper: Essential for seasoning and enhancing all the flavors naturally.
- Extra virgin olive oil (1/3 cup): Infuses richness and helps keep the chicken moist.
- Thick-cut frozen chips (400g / 14oz): Optional but highly recommended for that classic, satisfying crunch inside the gyro.
- Plain Greek yogurt (1 cup): The base for a luscious tzatziki-style sauce, offering creaminess and tang.
- Whole-egg mayonnaise (3 tbsp): Adds silkiness and a slight richness to the sauce.
- Yellow American mustard (2 tbsp): This unexpected ingredient lends a subtle sharpness balancing the creamy sauce.
- Garlic powder (2 tsp) and extra sweet paprika (2 tsp): These deepen the flavor and add aroma to the sauce.
- Fresh tomatoes (2, halved and sliced): Bring juicy freshness and a burst of color.
- Cos (romaine) lettuce (3 cups, finely sliced): Adds crispness and a cool crunch to balance the warm chicken.
- Red onion (1/2 small, diced): Adds sharp, slightly sweet bite and texture contrast.
- Pita bread (5 x 20cm / 8″ pieces): Choose slightly bready pitas that fold beautifully without cracking.
How to Make Greek Chicken Gyros with Tzatziki, Lettuce, Tomato, Red Onion, and Crispy Chips Recipe
Step 1: Marinate the Chicken
Start by mixing sweet paprika, mustard powder, dried oregano, curry powder, salt, black pepper, and olive oil in a large bowl. Toss your chicken thighs in this marinade to coat them evenly. For best results, refrigerate the chicken for 24 hours, but if pressed for time, a minimum of 3 hours will still give you delicious flavor. This step infuses the chicken with those classic Greek spices and the secret curry powder, which really makes this gyro stand out from the crowd.
Step 2: Prepare the Sauce
While the chicken marinates, combine Greek yogurt, mayonnaise, olive oil, yellow mustard, garlic powder, sweet paprika, and salt in a bowl. Let this sauce chill in the fridge for at least 20 minutes to let the flavors meld. The sauce is the creamy, tangy heart of your gyro, tying all the ingredients together beautifully.
Step 3: Cook the Chips
If you’re including chips (and I highly recommend it!), cook your thick-cut frozen chips by baking, frying, or air frying according to your preferred method. Season with a pinch of salt as soon as they’re hot. Keep them warm in a low oven while cooking your chicken, so every component is ready to assemble at once.
Step 4: Cook the Chicken
There are two great methods here depending on your setup. For authentic flavor, grilling the chicken on a BBQ is ideal; cook each side for 3 to 4 minutes over medium-high heat until beautifully golden with a slight char. If BBQ isn’t an option, a non-stick pan on the stove works wonderfully without oil, cooking in batches. Make sure to wipe off blackened bits between batches for a clean cook. Once cooked through, rest the chicken for 3 minutes under foil—this keeps it juicy before slicing into perfect 1 cm pieces.
Step 5: Warm the Pita and Assemble
Heat your pita breads so they are warm and flexible. You can microwave them stacked on a plate for convenience or heat in a lightly oiled pan brushed with water for a more traditional approach—the key is pliability without crispness. Spread about 3 tablespoons of sauce on each pita, pile on the sliced chicken, then add crisp lettuce, fresh tomato slices, and diced red onion. Top generously with hot chips and drizzle more sauce before folding the pita to enclose all the delicious fillings. Wrapping in foil helps keep every bite intact and ready to enjoy.
How to Serve Greek Chicken Gyros with Tzatziki, Lettuce, Tomato, Red Onion, and Crispy Chips Recipe
Garnishes
Simple garnishes like extra chopped parsley, a few lemon wedges, or a sprinkle of crumbled feta cheese can add delightful freshness and richness. These small touches elevate the flavors and make your gyros look as irresistible as they taste.
Side Dishes
Serve these gyros alongside a Greek salad, some marinated olives, or a light cucumber and tomato salad for a refreshing complement. You can also offer a side of warm pita chips with tzatziki for dipping, enhancing the Mediterranean experience.
Creative Ways to Present
Try stacking the gyros vertically on a skewer for a fun party presentation or slice them into smaller bite-sized wraps perfect for sharing. Another idea is serving the ingredients deconstructed on a platter for a DIY gyro night, letting everyone build their own masterpiece with all the fresh components laid out beautifully.
Make Ahead and Storage
Storing Leftovers
Leftover chicken and sauce can be stored separately in airtight containers in the fridge for up to 3 days. Keep fresh veggies apart so they maintain their crunch. This way, your gyros stay fresh and flavorful when you’re ready to enjoy them again.
Freezing
If you want to freeze cooked chicken, place it in a freezer-safe container or bag, and it will keep well for up to 3 months. However, the chips and fresh veggies are best added fresh after thawing for texture and taste.
Reheating
Reheat chicken gently in a pan or oven until just warmed through to avoid drying it out. Warm the pita separately to keep it soft. Add fresh lettuce, tomato, onion, and crispy chips right before serving to preserve their delightful textures.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts are leaner but can dry out more quickly, so marinate them well and avoid overcooking. The thighs simply add extra juiciness and flavor.
Is the curry powder really necessary?
While optional, the mild curry powder is a secret ingredient that adds a subtle warmth and depth. It won’t make the gyros spicy, but it elevates the overall flavor remarkably.
Can I make the tzatziki sauce without mayonnaise?
Sure! Traditional tzatziki often doesn’t include mayo, so you can omit it and use extra Greek yogurt if you want a lighter sauce. The mayo adds creaminess and richness but is not essential.
What’s the best way to keep the pita bread from cracking when folding?
Warming the pita until soft and pliable is key. Brushing with a little water before heating and avoiding crisping up the bread helps prevent cracks, making wrapping the gyro easier.
Can I prepare this recipe for a crowd?
Definitely! This Greek Chicken Gyros with Tzatziki, Lettuce, Tomato, Red Onion, and Crispy Chips Recipe scales up beautifully. Just marinate more chicken and prepare extra sauce and toppings for a festive, casual gathering everyone will love.
Final Thoughts
This Greek Chicken Gyros with Tzatziki, Lettuce, Tomato, Red Onion, and Crispy Chips Recipe is a fantastic way to bring lively Mediterranean flavors into your kitchen. It’s comforting, fun to make, and absolutely delicious with every mouthwatering layer. Whether you’re cooking for family, friends, or a special cozy night in, this recipe promises a meal you won’t forget. Go on, give it a try—you’ll be so glad you did!
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Greek Chicken Gyros with Tzatziki, Lettuce, Tomato, Red Onion, and Crispy Chips Recipe
- Prep Time: 30 minutes
- Cook Time: 24 hours 30 minutes (includes overnight marination and active cooking time)
- Total Time: 24 hours 30 minutes
- Yield: 5 servings
- Category: Main Dish
- Method: Grilling
- Cuisine: Greek
Description
Kalimera’s Famous Greek Chicken Gyros features tender marinated chicken thighs grilled to perfection, served with a flavorful homemade sauce, fresh vegetables, and optional thick-cut chips, all wrapped in warm, pliable pita bread. This recipe brings authentic Greek street food to your kitchen with a vibrant blend of spices and simple techniques for a delicious and satisfying meal.
Ingredients
For the Chicken Marinade
- 1.25 kg / 2.5 lb chicken thighs, skinless boneless
- 1 tbsp sweet paprika (regular paprika, not smoked, not spicy)
- 1 tbsp mustard powder (or substitute with Dijon mustard)
- 1 tbsp dried oregano (Greek, if available)
- 1/2 tbsp mild curry powder (secret ingredient, mild, not spicy)
- 1 1/2 tsp cooking salt / kosher salt (halve if using table salt, increase by 50% if using flakes)
- 1/2 tsp black pepper
- 1/3 cup extra virgin olive oil
For the Sauce
- 1 cup plain yoghurt (preferably Greek or Greek-style)
- 3 tbsp whole-egg mayonnaise (can substitute regular mayonnaise)
- 3 tbsp extra virgin olive oil
- 2 tbsp yellow American mustard (or substitute Dijon mustard, avoid hot English mustard)
- 2 tsp garlic powder
- 2 tsp sweet paprika
- 1/2 tsp cooking salt / kosher salt
For Assembly and Sides
- 400g / 14oz thick-cut chips (frozen, optional)
- Pinch table salt (for seasoning chips or use chicken salt)
- 2 tomatoes, halved and sliced
- 3 cups cos lettuce (romaine), finely sliced (about 5mm / 0.2″)
- 1/2 small red onion, diced (5mm / 0.2″ squares)
- 5 x 20cm / 8″ pita breads (preferably slightly bready kind)
Instructions
- Marinate the chicken: In a large bowl, combine the chicken thighs with sweet paprika, mustard powder, dried oregano, mild curry powder, salt, black pepper, and extra virgin olive oil. Mix thoroughly to ensure each piece is evenly coated. Cover and refrigerate for 24 hours, or at minimum for 3 hours to allow the flavors to develop deeply.
- Prepare the sauce: Mix the yoghurt, whole-egg mayonnaise, extra virgin olive oil, yellow American mustard, garlic powder, sweet paprika, and salt in a bowl. Stir until smooth and homogeneous. Set aside for at least 20 minutes to meld the flavors before serving.
- Cook the chips (optional): If using chips, cook according to your preference—bake for convenience or fry for enhanced flavor. Season with a pinch of table salt or chicken salt. Keep chips warm in a low oven set at 100°C/200°F while preparing chicken.
- Cook the chicken: Choose your cooking method:
- BBQ (recommended): Preheat the grill to medium-high heat. Grill the chicken thighs for 3 to 4 minutes per side until golden with slight charred edges.
- Stovetop: Heat a large non-stick pan over medium-high heat without oil. Cook the chicken in batches for 3 to 4 minutes per side until deep golden and cooked through (internal temperature 72°C/162°F). Wipe the pan with paper towels between batches to remove residue.
- Rest and slice the chicken: Transfer the cooked chicken to a tray and loosely cover with foil. Let rest for 3 minutes to retain juices. Then, slice into 1 cm (0.4″) pieces.
- Warm the pita bread: Heat the pita until warm and pliable. For ease, microwave stacked pitas for 45 seconds to 1.5 minutes on high. Alternatively, brush pitas with water and warm each side for 1 minute on medium-high heat in a lightly oiled non-stick pan, avoiding crispiness to prevent cracking when folded.
- Assemble the gyros: Spread about 3 tablespoons of the prepared sauce down the center of each warm pita. Layer the sliced chicken on top of the sauce, then add a portion of lettuce, tomato slices on one side, sprinkle diced red onion, and add a pile of chips over the top. Drizzle more sauce over the chips.
- Wrap and serve: Fold the pita to enclose the filling, wrapping it tightly in foil to hold everything in place. Serve immediately with extra sauce on the side for dipping.
Notes
- The curry powder is a mild, not spicy, secret ingredient that adds a subtle depth of flavor.
- Marinating the chicken overnight enhances taste and tenderness, but ensure at least 3 hours for good results.
- The chips are optional but recommended for authentic gyro experience; they can be baked, fried, or air fried.
- If substituting mustard powder, Dijon mustard is preferred to maintain balance of flavor without overpowering spiciness.
- Warming the pita properly ensures flexibility to wrap without cracking.
- Serving with extra sauce for dunking enhances the eating experience.
