Kalimera’s Greek Chicken Gyros

A few years back, I produced a series for Good Food Australia called Secret Recipes, sharing iconic dishes passed down from the restaurants famous for them.

The first recipe was the classic Greek gyros. I have always had a fondness for gyros, primarily sticking to my original yogurt-garlic-oregano recipe. While I still love that version, this new gyros recipe is a revelation.

It was gifted to me by Thomas Deliopoulos, owner of Kalimera Souvlaki Art, a well-known souvlaki bar in Oakleigh, a vibrant Greek neighborhood in Melbourne. The gyros are so remarkable that renowned chefs like Australia’s Ben Shrewery and New York Times food critic Sam Sifton are fans!

Thomas’ marinade is unconventional, using only spices—no minced garlic—and features a surprising secret: curry powder! It adds a unique layer of flavor without making it taste like curry.

While Kalimera cooks gyros on giant vertical rotisseries, I pan-fry or BBQ it at home. Initially, I worried that cooking it this way would diminish the flavor. However, after adjusting the spice amounts and possibly having access to better quality spices, I realized I was wrong. I’ve shared it with countless guests, and everyone loves it!

Thank you for the recipe, Thomas! It’s genuinely fantastic. I can’t wait to visit Kalimera again!

Ingredients in Kalimera’s Greek Chicken Gyros

This unique mix of pantry spices creates a magical gyros marinade that Kalimera Souvlaki Art is famous for!

Kalimera’s Secret Chicken Gyros Marinade

• Curry powder: Regular mild curry powder serves as Kalimera’s secret ingredient!
• Mustard powder: Adds an earthy flavor not typically found in Greek marinades.
• Paprika: Use either sweet or regular paprika, avoiding spicy or smoked varieties.
• Dried oregano: A favorite in Greek cooking; avoid substituting with fresh oregano.
• Extra virgin olive oil: The base for the marinade.
• Salt and pepper: I recommend using kosher salt; adjust quantities accordingly if using table salt or flaky salt.

Copycat Kalimera Gyros Sauce

Although Thomas was secretive about his exact sauce recipe, he provided me with the base ingredients to create a copycat version. Here’s what you need:

• Plain yoghurt: Greek or Greek-style, full-fat is best but low-fat will work too.
• Whole-egg mayonnaise: The smoothest flavor is from brands like S&W or Hellman’s. Kewpie mayonnaise is also an excellent choice, though regular mayo will suffice.
• Extra virgin olive oil: To enhance the sauce.
• American yellow mustard: The secret ingredient that gives a bright color and distinct flavor.
• Garlic and paprika: These spices add depth to the sauce.

For the Gyros

Opt for the bread-style pita if available, as it’s traditionally used for gyros. Any flatbread can be substituted.

• Gyros pita bread / souvlaki bread: The bready-type pita is recommended, with a thickness of about 5mm / 0.2″ and a width of 21cm / 8.5″. My favorite is Golden Top brand Souvlaki Bread.
• Tomato: Thinly sliced.
• Lettuce: Not traditionally used, but I enjoy adding fresh leafy greens.
• Red onion: Similarly optional, but it adds a refreshing crunch.
• Hot chips! A staple in gyros, although optional, they elevate the street-style experience.

How to Make Kalimera’s Famous Chicken Gyros

While Kalimera cooks their chicken on vertical rotisseries, we’ll be using a stove or BBQ. The flavor remains intact!

1. Marinade the Chicken

1. Mix the marinade in a large bowl.
2. Toss the chicken in the marinade, ensuring even coverage. Allow it to marinate overnight, or at minimum, for 3 hours.

2. Cook

1. Prepare the sauce first, allowing it to sit for 20 minutes for flavors to meld.
2. If using hot chips, cook them according to your preferred method and keep warm.
3. Cook the chicken on medium-high heat until golden brown, ensuring it reaches an internal temperature of at least 72°C/162°F.
4. Rest the chicken for a few minutes before slicing it into strips.
5. Warm the pita bread to ensure pliability.
6. Assemble the gyros by spreading sauce, layering chicken, adding vegetables, and finishing with hot chips.