Chicken gyros with curry for advanced grillers and professionals

This is a chicken gyros Greek recipe for advanced grillers, and for professionals who wish to differentiate themselves, but also a recipe for a homemade version of chicken gyros. Chicken gyros is a special type of Greek gyros made of a whole deboned chicken, filleted, and pounded properly. The recipe we’re sharing with you is from Yorgos (George) Karagiannis, who is a Greek chef and author. The marinade is as special as the combination of spices in our homemade curry powder ( that we’ll use here. A few carefully selected herbs and ingredients will add a unique flavor to our recipe. Since all of our ingredients have been meticulously chosen, the flavor of our dish can be nothing less than perfect, and balanced. Not even one out of the fifteen spices of our curry spice mix stands out, and the flavor of the other ingredients is equally subtle. That’s the true magic of mixing spices.

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  • 2 whole deboned, skin-on chickens (2 kg/ 4.4 lb in total)
  • 20 g salt (preferably fleur de sel)
  • 14 g curry powder (
  • 3 tsp mixture of oregano, thyme, and savory (equal parts of each)
  • 2 tbsp mild mustard
  • 2 jarred roasted red peppers (puree in a blender)
  • 3 tbsp grated graviera cheese
  • 10 round slices of smoked bacon
  • 180 ml sesame oil 

For the sauce

  • 300 g Greek-style yogurt
  • 1 tsp hot mustard
  • ½ tsp smoked paprika
  • ½ tsp salt
  • 3 tbsp finely chopped rocket


Start with preparing the chicken, which is your main ingredient. Use deboned, skin-on chicken. Fillet the chicken breasts to get thinner slices, and keep the breast fillets separate.

Mix the spices with the salt in a mortar. Puree the roasted peppers in a blender, and gather all your ingredients. In a large flat container, layer the slices of chicken (to make your task easier, don’t mix the breast fillets with the rest of the sliced chicken). Firstly, add some curry powder, coat them with mustard, and roasted pepper’s pulp, and sprinkle some grated graviera cheese on top. Turn the chicken slices over and repeat on the other side. Then, add some sesame oil. Add the second layer and repeat the process until you have used all the chicken slices. Make sure to distribute the spices and the other ingredients evenly. Lastly, add enough sesame oil to cover the slices. 

Marinate in the fridge for 12 hours. Refer to the video above for further detail. 

COOKED ON Charcoal grills amber.q A

Charcoal grills amber.q A


Firstly, skewer the chicken slices. Use the special gyros spit with a 7cm diameter disk, and skewer breast slices and thigh slices alternately, and evenly. Add slices of bacon in between (refer to the video above for further detail). Press down the gyros with the second disk that you will add on top. Chicken gyros, and every type of gyros that is grilled indirectly, requires using a disk on both ends. Lastly, wrap the gyros with plastic wrap, and keep it in the fridge until it’s time to grill. 

Light the charcoals inside the special charcoal basket that assists indirect grilling. Grill gyros on rotation next to the basket. When the outside of the meat is nicely roasted, it’s time for the first cut (shaving). Keep grilling with gyros being really close to the basket. Cut it again when it gets the color that you want on the surface. Accompany your dish with lots of vegetables - especially with green long peppers - and some sauce. For the sauce, mix the listed ingredients in a blender, and pulse until smooth. Grill some pita bread, and enjoy a homemade gyros sandwich with your family, and your friends.

Happy grilling everyone!