Juicy, smoky, and bursting with Mediterranean flavor — this authentic Greek Chicken Gyros recipe from Kalimera Souvlaki Art in Melbourne brings the taste of Greece straight to your kitchen.

This legendary Chicken Gyros recipe was shared by Thomas Deliopoulos, owner of Kalimera Souvlaki Art — one of Melbourne’s most beloved gyros bars. Praised by top chefs like Ben Shewry and Sam Sifton, it’s incredibly flavorful and unbelievably easy to make. The secret? A surprising touch of curry powder in the marinade — a simple twist that elevates the dish into something extraordinary.

At Kalimera, the chicken is cooked on a vertical spit for that signature smoky flavor. But even on the BBQ or stovetop, this recipe delivers amazing results every single time. Once you try it, you’ll understand why everyone raves about it!

Prep Time: 20 minutes | Cook Time: 10 minutes | Total: 30 minutes
Course: Main | Cuisine: Greek | Servings: 5–6 | Calories: 661 kcal

Ingredients

• 1.25 kg / 2.5 lb chicken thighs, skinless and boneless (butterfly thicker parts for even cooking)

Kalimera’s Chicken Gyros Marinade

• 1 tbsp sweet paprika (not smoked or spicy)
• 1 tbsp mustard powder (or Dijon mustard)
• 1 tbsp dried oregano (Greek, if available)
• ½ tbsp mild curry powder (the secret ingredient!)
• 1½ tsp cooking salt or kosher salt (adjust if using table or flaky salt)
• ½ tsp black pepper
• ⅓ cup extra virgin olive oil

Hot Chips

• 400g / 14oz thick-cut frozen chips (optional)
• Pinch of salt or chicken salt

Kalimera Gyros Sauce

• 1 cup (250g) plain Greek yoghurt
• 3 tbsp whole-egg mayonnaise
• 3 tbsp extra virgin olive oil
• 2 tbsp yellow American mustard (or Dijon)
• 2 tsp garlic powder
• 2 tsp sweet paprika
• ½ tsp cooking salt or kosher salt

To Serve

• 2 tomatoes, halved and sliced
• 3 cups finely sliced cos lettuce (romaine)
• ½ small red onion, diced
• 5 pita breads (20cm / 8″), the soft, bready kind

Instructions

Abbreviated Recipe

• Marinate chicken for at least 3 hours (ideally overnight). Make the sauce and chips. Cook chicken, rest briefly, then assemble gyros: sauce, chicken, lettuce, tomato, onion, chips, sauce. Fold and enjoy!

Full Recipe

• Marinate the Chicken: Mix marinade ingredients in a bowl, add chicken, and coat evenly. Refrigerate for at least 3 hours (24 hours for best results).

Before Cooking

• Make the Sauce: Combine all sauce ingredients and let sit for 20 minutes to develop flavor.
• Cook the Chips: Bake, fry, or air fry until golden. Season with salt and keep warm in a 100°C (200°F) oven.

Cooking the Chicken Gyros

• BBQ (Recommended): Preheat on medium-high. Grill chicken for 3–4 minutes per side until golden and slightly charred.
• Stovetop: Heat a non-stick pan over medium-high. Cook chicken in batches for 3–4 minutes per side until cooked through (72°C/162°F). Wipe pan between batches.
• Rest & Slice: Let the chicken rest under foil for 3 minutes, then slice into 1cm strips.

Assemble the Gyros

• Warm the Pita: Microwave for 45–90 seconds or heat in a lightly oiled pan for 1 minute per side.
• Wrap: Spread 3 tbsp of sauce, add chicken, lettuce, tomato, onion, and chips. Drizzle more sauce, fold tightly, and wrap in foil.
• Serve: Enjoy with extra sauce for dipping.

Notes

1. Chicken: Butterfly thicker thighs for even cooking. Breast works too, but thighs stay juicier.
2. Curry Powder: The secret ingredient — adds warmth and color without overpowering.
3. Hot Chips: Optional but traditional. Use frozen or make homemade fries.
4. Pita Bread: Use soft, thick pita; warm before wrapping to prevent cracking.
Recipe Credit: Adapted from Thomas Deliopoulos of Kalimera Souvlaki Art, featured in Good Food Australia.

Nutrition

Per Gyros: 661 kcal | Carbs: 45g | Protein: 49g | Fat: 31g | Saturated Fat: 6g | Cholesterol: 204mg | Sodium: 1369mg | Fiber: 4g | Vitamin A: 3390IU | Vitamin C: 8mg | Calcium: 150mg | Iron: 4mg