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Loaf Pan Chicken Gyros

Enjoy a healthy version of gyros with marinated chicken thighs, yogurt, and lemon, baked to tender perfection.
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Prep Time 2 hours
Cook Time 1 hour 10 minutes
Total Time 3 hours 10 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Greek, Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

Marinade
  • 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
Main Ingredients
  • 2 pounds skinless boneless chicken thighs
  • 3 to 4 (6 inch) bamboo skewers
  • 6 Greek pita flatbreads
  • 1 (9 to 12 ounce) carton tzatziki
  • 1 large tomato, thinly sliced
  • 1/2 cup thinly sliced red onion

Method
 

Preparation
  1. Gather all ingredients.
  2. Preheat the oven to 400 degrees F (200 degrees C).
  3. Line a 9×5 inch loaf pan with parchment paper.
  4. Whisk together yogurt, lemon zest, lemon juice, olive oil, garlic, oregano, salt, paprika, dill, and pepper in a large bowl.
  5. Add chicken and toss to coat.
  6. Layer chicken thighs in the prepared loaf pan, then insert 3 to 4 bamboo skewers vertically through the layers to hold the chicken together.
  7. Scrape any remaining yogurt mixture over the chicken. Cover and marinate in the refrigerator for 2 hours to overnight if desired.
Cooking
  1. Bake until chicken is browned and tender, about 1 hour and 10 minutes, or until an instant read thermometer registers 170 degrees F (77 degrees C).
  2. Let stand for 10 minutes. Drain liquid from the loaf pan. Place chicken on a cutting board, remove skewers, and slice against the grain.
  3. Arrange chicken, pitas, tzatziki, tomato, and red onion on a platter for people to assemble their own gyros.

Notes

To store cooked chicken: cool to room temperature, then refrigerate in an airtight container for up to 4 days. For freezing: slice and flash freeze, then store in freezer-safe bag for up to 3 months.