Loaf Pan Chicken Gyros
Serves 4.
From “Hungry Happens: Mediterranean” by Stella Drivas, who writes: “You absolutely must get gyros if you visit Greece. They’re made by slowly roasting meat that’s been threaded onto a large vertical skewer, then sliced off in shavings, piled onto a pita, and loaded up with as many condiments as will fit (French fries are a must for me). They aren’t so easy to make at home in the traditional way, but this loaf pan workaround gives gyros a home-cook friendly, healthier spin without sacrificing any of the juicy, tender deliciousness.” Note that you’ll need to make this in advance to give the chicken time to marinate (Clarkson Potter, 2025).
For the marinated chicken:
- 3 tbsp. whole milk Greek yogurt
- 4 cloves garlic, minced
- 1 tbsp. Greek olive oil
- 1 tbsp. white wine vinegar
- 2 tbsp. fresh lemon juice (1 medium lemon)
- 1 tbsp. dried oregano
- 1 tsp. paprika
- 2 tsp. fine sea salt
- ½ tsp. freshly ground black pepper
- 2 lb. boneless, skinless chicken thighs, patted dry (see cooking tip)
Suggested accompaniments:
- 1 large beefsteak tomato, sliced
- 1 small red onion, thinly sliced
- Chopped fresh parsley
- Warmed pitas
- French fries
- Tzatziki, store-bought or homemade
Directions
To marinate the chicken: In a small bowl or measuring glass, whisk together the yogurt, garlic, oil, vinegar, lemon juice, oregano, paprika, salt, and pepper. Place the chicken in a large resealable bag, then add the marinade. Seal the bag, pressing out as much air as possible, and, using your hands, gently massage the chicken so it’s evenly coated. Transfer to the refrigerator for at least 2 hours or up to overnight.
Preheat oven to 350 degrees. Line a 9- by 5-inch loaf pan with a parchment sling.
Layer the chicken into the loaf pan and discard the remaining marinade. Use your hands or a spatula to gently pack the meat down so it’s compressed into an even layer.
