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Loaf Pan Chicken Gyros

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Looking for an easy way to make gyros at home without a rotisserie? This Loaf Pan Chicken Gyros recipe gives you tender, juicy chicken with all those classic Mediterranean flavors, right from your oven.

By layering marinated chicken thighs tightly in a loaf pan and baking, you can recreate that tender, juicy gyro meat with ease. The chicken absorbs all the rich, Mediterranean spices, then bakes until it’s perfectly cooked and slices nicely.  Plus, these Loaf Pan Chicken Gyros are super versatile! You can marinate the chicken the night before, pop it in the oven for a stress-free dinner, and even crisp it up under the broiler for extra texture. Serve it family-style so everyone can build their own gyros just the way they like them.

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Loaf Pan Chicken Gyros

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This cooking method makes the chicken tender and flavorful, perfect for slicing and serving in pita bread or on top of naan with your favorite toppings.

  • Author: Judy

Ingredients

Units Scale
  • 8 boneless, skinless chicken thighs
  • 4 cloves garlic, minced
  • 1 tablespoon dried oregano
  • 1 tablespoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon ground coriander
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Juice of 1 lemon
  • 1/4 cup olive oil
  • 1/4 cup Greek yogurt
  • 1 tablespoon red wine vinegar

For serving:

  • Pita bread, naan bread or flatbreads
  • Tzatziki sauce
  • Sliced tomatoes
  • Red onion slices
  • Cucumber slices
  • Feta cheese, crumbled

Instructions

  1. Marinate the chicken: In a large bowl, whisk together garlic, oregano, cumin, paprika, coriander, cinnamon, salt, pepper, lemon juice, olive oil, Greek yogurt, and red wine vinegar. Add the chicken thighs and toss to coat them well. Cover and marinate in the fridge for at least 2 hours, or overnight for best results.
  2. Make the chicken: Preheat your oven to 350°F (175°C). Line a loaf pan with parchment paper, letting the paper overhang on the sides for easy lifting later.
  3. Layer the chicken: Once the chicken has marinated, take the thighs out of the bowl and layer them tightly into the loaf pan. Press them down firmly to create a compact loaf-like shape.  You could cover with plastic wrap and set another weighted loaf pan on top to compact while the oven is preheating.
  4. Bake the gyros: Cover the loaf pan with foil and bake in the preheated oven for about 50-60 minutes, or until the chicken is fully cooked through.
  5. Crisp up the chicken: For a crispy, golden top, uncover the loaf pan and switch to broil mode. Broil the chicken for 3-5 minutes, watching closely to avoid burning.
  6. Rest and slice: Let the chicken rest for 10 minutes in the loaf pan. Drain excess liquid, then use the parchment paper to lift the chicken loaf out, then slice it thinly like gyro meat.
  7. Assemble the gyros: Serve the sliced chicken in warm pita bread, naan, or flatbread, and top with tzatziki, tomatoes, red onions, cucumbers, and feta.

Equipment

Notes

You can make the chicken loaf ahead of time and reheat it before serving.

Serve it family-style, with everyone building their own gyros at the table.