Uploaded October 2025 | Updated September 2026, 2 weeks ago
Recipe ⬇️ or print: recipetineats.com/kalimeras-famous-chicken-gyros
This recipe for gyros was given to me by the owner of Kalimera Souvlaki Art, Melbourne’s cult souvlaki spot. A gyros bar so ridiculously good, it has celebrated chefs like Ben Shrewery and New York Times’ food critic Sam Sifton raving! The secret ingredient in the marinade is a touch of curry powder and mustard powder. Yes really!
I love how quick the marinade is to mix up - just spices, no chopping, not even mincing garlic! Terrific one to make for a group of people. - Nagi x
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Kalimera’s Famous Chicken Gyros recipe
1.25 kg / 2.5 lb chicken thighs, skinless boneless – butterfly thicker parts to make the thickness more uniform if they're large
KALIMERA'S CHICKEN GYROS MARINADE
1 tbsp EACH sweet/regular paprika, mustard powder, dried oregano
1/2 tbsp mild curry powder (secret ingredient!), just regular (like Clives, Keens), not hot
1 1/2 tsp cooking salt / kosher salt*
1/2 tsp black pepper
1/3 cup extra virgin olive oil
KALIMERA GYROS SAUCE - mix:
1 cup plain yoghurt, preferably Greek or Greek-style (250g)
3 tbsp whole-egg mayonnaise
3 tbsp extra virgin olive oil
2 tbsp yellow American mustard (yes, really – yellow mustard!)
2 tsp each garlic powder, sweet paprika
1/2 tsp cooking salt / kosher salt*
TO SERVE
400g / 14 oz thick cut hot chips, prepared as you wish (fried, baked, air fryer) – seasoned with 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 is best else any type
DIRECTIONS
1. {Make hot chips first if using, keep warm in a 100C/200F oven}. Mix marinade then coat chicken well. Marinade overnight (bare minimum 3 hours). Cook 4 minutes each side in a non-stick pan (in batches) or BBQ (no oil needed, marinade as enough). Rest loosely covered in foil for 3 minutes then slice.
2. Warm pita bread so they’re pliable (I microwave a stack 1 – 1 1/2 min). Smear 3 tbsp sauce down middle, top with chicken, lettuce, tomato, scatter with onion, pile on chips, drizzle with more sauce. Fold to enclose, wrap with foil to hold in place. Serve with remaining sauce and hot chips!
* Salt – Halve if using table salt, increase by 50% if using flakes
#recipetineats #gyros #chickengyros #greekgyros #secretrecipe
Recipe ⬇️ or print: recipetineats.com/kalimeras-famous-chicken-gyros
This recipe for gyros was given to me by the owner of Kalimera Souvlaki Art, Melbourne’s cult souvlaki spot. A gyros bar so ridiculously good, it has celebrated chefs like Ben Shrewery and New York Times’ food critic Sam Sifton raving! The secret ingredient in the marinade is a touch of curry powder and mustard powder. Yes really!
I love how quick the marinade is to mix up - just spices, no chopping, not even mincing garlic! Terrific one to make for a group of people. - Nagi x
--------------------
Kalimera’s Famous Chicken Gyros recipe
1.25 kg / 2.5 lb chicken thighs, skinless boneless – butterfly thicker parts to make the thickness more uniform if they're large
KALIMERA'S CHICKEN GYROS MARINADE
1 tbsp EACH sweet/regular paprika, mustard powder, dried oregano
1/2 tbsp mild curry powder (secret ingredient!), just regular (like Clives, Keens), not hot
1 1/2 tsp cooking salt / kosher salt*
1/2 tsp black pepper
1/3 cup extra virgin olive oil
KALIMERA GYROS SAUCE - mix:
1 cup plain yoghurt, preferably Greek or Greek-style (250g)
3 tbsp whole-egg mayonnaise
3 tbsp extra virgin olive oil
2 tbsp yellow American mustard (yes, really – yellow mustard!)
2 tsp each garlic powder, sweet paprika
1/2 tsp cooking salt / kosher salt*
TO SERVE
400g / 14 oz thick cut hot chips, prepared as you wish (fried, baked, air fryer) – seasoned with 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 is best else any type
DIRECTIONS
1. {Make hot chips first if using, keep warm in a 100C/200F oven}. Mix marinade then coat chicken well. Marinade overnight (bare minimum 3 hours). Cook 4 minutes each side in a non-stick pan (in batches) or BBQ (no oil needed, marinade as enough). Rest loosely covered in foil for 3 minutes then slice.
2. Warm pita bread so they’re pliable (I microwave a stack 1 – 1 1/2 min). Smear 3 tbsp sauce down middle, top with chicken, lettuce, tomato, scatter with onion, pile on chips, drizzle with more sauce. Fold to enclose, wrap with foil to hold in place. Serve with remaining sauce and hot chips!
* Salt – Halve if using table salt, increase by 50% if using flakes
#recipetineats #gyros #chickengyros #greekgyros #secretrecipe
