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1.25 kg / 2.5 lb chicken thighs, skinless boneless
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 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
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))
Instructions
ABBREVIATED RECIPE
Marinate chicken overnight (minimum 3 hours). Mix sauce, make chips. Cook chicken, rest 3 minutes, assemble gyros as follows: Sauce, chicken, lettuce, tomato, onion, chips, sauce. Fold, devour!
FULL RECIPE
Marinate chicken - Mix the marinade ingredients in a large bowl. Add the chicken and mix well to coat. Marinate in the fridge for 24 hours (absolute minimum 3 hours!)
Before cooking:
Sauce first - Mix the ingredients in a bowl and set aside for at least 20 minutes to let the flavours meld.
Chips next - If using hot chips, make them before cooking the chicken using whatever method suits - baked, fry, air fry. (I bake for convenience and fry to impress.) Season with salt to taste (sorry, you're going to have to eat one!) Keep them warm in a 100°C/200°F oven while you cook the chicken.
Cooking the chicken gyros
BBQ option (recommended!) - Preheat the BBQ on medium high (the grill side preferred, flat iron also works). No need to oil the grills. Cook the chicken for 3 - 4 minutes on each side until deep golden with slightly charred edges.
Stove cook Heat a large non stick pan over medium heat required). the in batches for 3 4 minutes on each side until deep golden and cooked through (internal temperature 72°C/162°F). Give the pan a quick wipe with paper towels between batches, to remove excess bits.
Ingredients
1.25 kg / 2.5 lb chicken thighs, skinless boneless
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 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
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))