Kalimera’s Famous Greek Chicken Gyros

Step 1: Mix the marinade ingredients in a large bowl. Add the chicken and mix well to coat. Marinate in the fridge for 24 hours, or for at least 3 hours.

Step 2: Mix the sauce ingredients in a bowl and set aside for at least 20 minutes to let the flavours meld.

Step 3: If using hot chips, make them before cooking the chicken using your preferred method: bake, fry or air-fry. Season with salt to taste. Keep them warm in a 100°C / 200°F oven while you cook the chicken.

Step 4: For the BBQ, preheat to medium-high, preferably using the grill side; a flat iron also works. There’s no need to oil the grills. Cook the chicken for 3–4 minutes on each side, until deep golden with slightly charred edges.

Step 5: For the stove, heat a large nonstick pan over medium-high heat; no oil is needed. Cook the chicken in batches for 3–4 minutes on each side, until deep golden and cooked through, reaching an internal temperature of 72°C / 162°F. Wipe the pan with paper towels between batches to remove excess black bits.

Step 6: Transfer the chicken to a tray. Loosely cover with foil and rest for 3 minutes, then slice into 1 cm / 0.4 in pieces.

Step 7: Warm the pita until pliable. To microwave, stack the breads on a plate and heat on high for 45 seconds to 1 1/2 minutes. For the stove, brush each side with water and heat in a lightly oiled nonstick pan for 1 minute per side over medium-high heat. Don’t let the pita turn crisp or it may crack when folded.

Step 8: Spread 3 tablespoons of sauce down the middle of each pita. Pile on the chicken, then add lettuce and tomato to one side. Sprinkle with red onion, add chips, and drizzle with more sauce. Fold to enclose and wrap in foil to keep everything in place.

Step 9: Serve the gyros with extra sauce for dunking.