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Kalimera's Famous Greek Chicken Gyros

Name: Kalimera's Famous Greek Chicken Gyros
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 5
Ingredients: 1.25 kg / 2.5 lb chicken thighs, skinless boneless – butterfly thicker parts to make the thickness more uniform if they're large (Note 1); Kalimera's chicken gyros marinade:; 1 tbsp sweet paprika (ie regular paprika, not smoked not spicy); 1 tbsp mustard powder (substitute with Dijon mustard); 1 tbsp dried oregano (Greek, if you've got it); 1/2 tbsp curry powder , mild not spicy *secret ingredient!* (Note 2); 1 1/2 tsp cooking salt / kosher salt (halve if using table salt, +50% if using flakes); 1/2 tsp black pepper; 1/3 cup extra virgin olive oil; Hot chips:; 400g / 14oz thick-cut chips , frozen – optional (Note 3); Pinch table salt , for the chips (or chicken salt); Kalimera gyros sauce:; 1 cup / 250g plain yoghurt , preferably Greek or Greek-style; 3 tbsp whole-egg mayonnaise , substitute regular mayonnaise; 3 tbsp extra virgin olive oil; 2 tbsp yellow American mustard (yes, really!) – substitute with Dijon mustard, not hot English mustard, too spicy; 2 tsp garlic powder; 2 tsp sweet paprika; 1/2 tsp cooking salt / kosher salt; To serve:; 2 tomatoes , halved and sliced; 3 cups cos lettuce (romaine) , finely sliced (5mm / 0.2"); 1/2 small red onion , diced (5mm / 0.2" squares); 5 x 20cm / 8" pita breads, the slightly bready kind if you can (Note 5)

Imported & edited by @5vtstbm5gg

Prep Time

20m

Cook Time

10m

Total Time

30m

Restaurant Gyros Recipe

Kalimera's Famous Greek Chicken Gyros Image

recipetineats.com

Ingredients

Steps

Nutrition Facts

Ingredients

(Servings: 5)

1.25 kg / 2.5 lb chicken thighs, skinless boneless – butterfly thicker parts to make the thickness more uniform if they're large (Note 1)

1 tbsp sweet paprika (ie regular paprika, not smoked not spicy)

1 tbsp mustard powder (substitute with Dijon mustard)

1 tbsp dried oregano (Greek, if you've got it)

1/2 tbsp curry powder , mild not spicy *secret ingredient!* (Note 2)

1 1/2 tsp cooking salt / kosher salt (halve if using table salt, +50% if using flakes)

1/2 tsp black pepper

1/3 cup extra virgin olive oil

400g / 14oz thick-cut chips , frozen – optional (Note 3)

Pinch table salt , for the chips (or chicken salt)

1 cup / 250g plain yoghurt , preferably Greek or Greek-style

3 tbsp whole-egg mayonnaise , substitute regular mayonnaise

3 tbsp extra virgin olive oil

2 tbsp yellow American mustard (yes, really!) – substitute with Dijon mustard, not hot English mustard, too spicy

1/2 tsp cooking salt / kosher salt

2 tomatoes , halved and sliced

3 cups cos lettuce (romaine) , finely sliced (5mm / 0.2")

1/2 small red onion , diced (5mm / 0.2" squares)

5 x 20cm / 8" pita breads, the slightly bready kind if you can (Note 5)

Nutrition Facts

Calories

490kcal

24%
Fat

35g

1%
Saturated Fat

8g

0%
Carbohydrates

30g

1%
Fiber

4g

0%
Sugar

5g

0%
Protein

31g

1%
Cholesterol

90mg

4%
Sodium

800mg

40%

Percent Daily Values are based on a 2,000 calorie diet.

Notes

1. Chicken – If you have large thighs with parts thicker than 1cm/0.4″, I recommend butterflying to make them cook more evenly. Slice horizontally through the thicker sections to open them up so the pieces are roughly even in thickness.

Breast works fine too, though thigh is my preference – juicier!

2. Curry powder – the secret ingredient! Adds a touch of warmth and subtle layers of flavour, plus a warm golden colour. Use everyday curry powder from the grocery store (mild, not hot).

3. Hot chips – Essential inclusion according to gyros purists! I use frozen thick-cut chips for convenience, though when I want to show off, I make fries from scratch using my crispy homemade fries recipe, but cutting the potatoes thicker.

4. Pita bread – look for puffy bready type pita bread rather than thin flatbreads. They must be warmed before use or they will break when folded. If yours are slightly stale, sprinkle with water before warming. This will moisten and revive the bread.

This recipe is slightly adapted from the recipe provided by Thomas Deliopoulos, owner of Kalimera Souvlaki Art and first appeared in Good Food Australia in an article I wrote.

Nutrition per gyros, assuming 6 servings assuming 2/3 of the sauce is used and excluding hot chips (which, to be honest, I don’t use for everyday purposes).

Kalimera's Famous Greek Chicken Gyros

Ingredients

Kalimera's Chicken Gyros Marinade

Hot Chips

Kalimera Gyros Sauce

To Serve

Steps

Nutrition Facts

Notes

Kalimera's Famous Greek Chicken Gyros

Ingredients

Kalimera's Chicken Gyros Marinade

Hot Chips

Kalimera Gyros Sauce

To Serve

Steps

Nutrition Facts Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total recipe.

Notes

Nutrition Facts