Loaf Pan Chicken Gyros Recipe

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Cook Time: 70 minutes

Ingredients

This recipe yields 6 servings. Quantities are for the original recipe, but cooking steps remain the same regardless of scaling.

• 1/3 cup plain whole milk Greek yogurt
• 1 teaspoon lemon zest
• 3 tablespoons lemon juice
• 2 tablespoons extra virgin olive oil
• 3 cloves garlic, minced
• 1 1/2 teaspoons dried oregano
• 3/4 teaspoon salt
• 1/2 teaspoon paprika
• 1/2 teaspoon dried dill
• 1/2 teaspoon freshly ground black pepper
• 2 pounds skinless, boneless chicken thighs
• 3 to 4 bamboo skewers (6-inch)
• 6 Greek pita flatbreads
• 1 (9-12 ounce) carton tzatziki
• 1 large tomato, thinly sliced
• 1/2 cup thinly sliced red onion

Directions

1. Gather all ingredients and preheat the oven to 400F (200C). Line a 9x5-inch loaf pan with parchment paper.
2. In a large bowl, whisk together yogurt, lemon zest, lemon juice, olive oil, garlic, oregano, salt, paprika, dill, and black pepper until smooth.
3. Add the chicken thighs to the bowl and toss them thoroughly in the yogurt mixture, ensuring each piece is well coated.
4. Layer the chicken in the prepared loaf pan. Insert 3 to 4 bamboo skewers vertically through the layers to keep the chicken stacked. Pour any remaining yogurt mixture over the top.
5. If desired, cover and marinate in the refrigerator for 2 hours or up to overnight to deepen the flavors.
6. Bake in the preheated oven for about 1 hour and 10 minutes, or until the chicken is browned, tender, and an instant-read thermometer registers 170F (77C) in the center.
7. Let the chicken rest for 10 minutes after removing from the oven. Drain any excess liquid from the loaf pan.
8. Transfer the chicken to a cutting board, remove the skewers, and slice against the grain into thin strips.
9. Arrange the chicken, pita bread, tzatziki, tomato slices, and red onion on a platter for assembly. Serve as gyros, letting each person build their own.

Nutrition Facts (per serving)

• Calories: 582
• Total Fat: 21g (27% DV)
• Saturated Fat: 6g (28% DV)
• Cholesterol: 190mg (63% DV)
• Sodium: 1057mg (46% DV)
• Total Carbohydrate: 52g (19% DV)
• Dietary Fiber: 3g (11% DV)
• Total Sugars: 5g
• Protein: 47g (94% DV)
• Vitamin C: 10mg (11% DV)
• Calcium: 156mg (12% DV)
• Iron: 4mg (23% DV)
• Potassium: 724mg (15% DV)

*Percent Daily Values are based on a 2,000-calorie diet. Nutrient data may vary depending on ingredient sources. Consult your healthcare provider if you are on a medically restrictive diet.

The History and Origins of Loaf Pan Chicken Gyros

Gyros, the iconic Greek street food, trace their roots back to the 1920s in Greece, influenced by the Turkish dner kebab. Traditionally made with vertically roasted meat, gyros became a staple in Greek cuisine due to the migration of culinary ideas from the Ottoman Empire. The loaf pan version of chicken gyros is a modern adaptation, designed for home kitchens where vertical rotisseries are uncommon. By baking the marinated chicken in a loaf pan, this recipe captures the tender, juicy texture and rich flavors of traditional gyros while making it accessible to everyday cooks.

Regional Variations and Features

While gyros are most famously Greek, different regions have added their own twists. In Greece, pork and chicken dominate, while lamb is also popular. The Mediterranean influence ensures the use of fresh herbs, olive oil, and yogurt in marinades, giving the chicken a vibrant, tangy flavor. In contrast, Greek-American versions often emphasize convenience, serving pre-sliced meat and packaged tzatziki. This loaf pan method blends both approaches: authentic Mediterranean flavor with an easy, bake-at-home preparation.

How It Differs from Similar Dishes

Loaf pan chicken gyros differ from traditional gyros and other Mediterranean dishes like shawarma or souvlaki. Unlike shawarma, which uses a spice-heavy marinade and slow-cooked meat, or souvlaki, which involves small skewered pieces grilled over an open flame, the loaf pan method offers uniform cooking and a moist texture without the need for specialized equipment. Additionally, slicing against the grain after baking ensures tenderness and optimal flavor absorption, setting it apart from other home-cooked versions of Greek-style sandwiches.

Where Its Commonly Served

While classic gyros are a street food staple found in Greek cities and tourist areas, the loaf pan variant is more likely to appear in home dinners, casual gatherings, and family-style meals. Its perfect for DIY gyro nights, where guests assemble their own sandwiches with pita, tzatziki, tomatoes, and onions. Restaurants and catering services may also adopt this method for bulk preparation, offering a simplified approach without compromising the authentic flavor.

Interesting Facts

• The word gyro comes from the Greek word for turn, referencing the traditional vertical rotisserie.
• Using yogurt in the marinade not only tenderizes the chicken but also imparts the characteristic tang that defines Greek gyros.
• Although traditionally served with pork, chicken gyros have gained international popularity for being lighter and easier to cook at home.
• The loaf pan method is particularly suited for modern kitchens without vertical spit ovens, yet it still creates layers of flavor similar to restaurant gyros.
• Serving the ingredients separately allows each diner to customize their gyro, reflecting the communal and interactive nature of Greek meals.

FAQ about Loaf Pan Chicken Gyros Recipe