A fusion you didn’t know you needed — spicy chicken curry meets the Greek classic, gyros. This delicious combo delivers unbeatable flavour with 40g of protein and under 600 calories.
Honestly, if you’re after seriously satisfying, feel-good food then you have to try this. It might seem like a few more steps than you’re used to, but it’s surprisingly easy to nail and the outcome is so tasty it’s well worth your time.
- What are gyros?
- Why you’ll love this recipe
- Can you meal prep this recipe?
- Variations and add-ins
- Make it vegan
- What to serve with chicken curry gyros
- Equipment needed
- Chicken curry gyros recipe
- FAQs
What are gyros?
Gyros is a Greek street food of rotisserie-cooked meat, most often pork or chicken, thinly sliced and served inside pitta bread along with chips, salad and tzatziki.
Why you’ll love this recipe
This Indian-inspired take on the Greek classic combines two beloved dishes into one delicious meal. You get the deep spices and aromatic herbs of curry wrapped up in the comforting form of a gyros.
Can you meal prep this recipe?
Absolutely. This recipe makes enough for four servings, so store the leftovers and enjoy them throughout the week.
Variations and add-ins
Change the meat: Swap the chicken for pork to create a more traditional gyros.
Spicy upgrade: Add extra heat by using hotter spices or even fresh chillies.
Make it vegan
Replace chicken with tofu or seitan, both of which match wonderfully with the marinade and spices.
What to serve with chicken curry gyros
- Greek salad
- Poppadoms
- Hummus
- Chips
Equipment needed
- Food processor
- Knife
- Mixing bowl
Chicken curry gyros recipe
Servings: Serves 4
Prep time: 30 minutes
Cook time: 20 minutes
Ingredients
- 500g chicken thighs
- 200g plain yoghurt (full fat is best)
- 1 tbsp. curry powder
- 1 tsp. sweet paprika
- 1 tsp. garam masala
- Salt and pepper to taste
- Juice of ½ a lemon
- 1 green chilli (deseeded & chopped)
- 1 handful mint (stalks removed)
- 1 handful coriander (stalks removed)
- 1 tsp. extra virgin olive oil
- 200g plain yoghurt
- 1 garlic clove (minced)
- ¼ tsp. cumin
- ¼ tsp. garam masala
- A small squeeze of lemon juice
- 1 red pepper (roughly chopped)
- 1 green pepper (roughly chopped)
- 4 flatbreads (heat slightly before making gyros)
- Vine tomatoes (roughly chopped)
- 1 red onion (sliced)
- Coriander leaves (roughly chopped)
- Mango chutney (1 tsp. per gyros)
Instructions
Mix all the marinade ingredients in a bowl until combined. Add the chicken thighs, coat well, and cover. Leave to marinate for at least 30 minutes.
Blitz the green chilli, mint leaves, coriander, olive oil and a splash of water in a food processor until smooth. Transfer to a bowl and mix with plain yoghurt, garlic, cumin, garam masala, and lemon juice.
Remove the chicken from the fridge 10 minutes before cooking. Heat a non-stick pan, and cook the thighs on each side for about 5 minutes. Once fully cooked, remove from the pan and set aside.
Add the peppers to the same pan skin-side down, and cook until slightly soft and charred.
Slice the cooked chicken into thin strips. Spread a generous amount of mint yoghurt sauce on to a warm flatbread. Layer with the chicken, peppers, red onion and tomatoes. Top with a teaspoon of mango chutney and a sprinkle of fresh coriander. Wrap, and tuck in.
| calories 541 kcal |
| totalFat 17g |
| totalCarbohydrates 52g |
| protein 40g |
FAQs
Can I freeze this dish?
Yes — wrap the gyros in foil and place them in a freezer-safe container or bag for easy storage.
How long can I freeze it for?
To maintain the best taste and texture, consume within three months.
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