Hi Frugal Friends! Today I want to dive into something a bit different and oh so delish! I gotta admit this idea stunned me when I saw it, so keep an open mind – this is Loaf Pan Chicken Gyros.
Loaf Pan Chicken Gyros
The name is descriptive of the easy cooking method but doesn’t do these Gyros justice. You’ll end up with succulent strips of beautifully marinated chicken from this home-friendly adaption of the fave Mediterranean street food.
About Loaf Pan Chicken Gyros:
I hope I’m not insulting any of the wonderful Greek cooks who normally make Gyros on a verticle spit, and I want to thank Shred Happens for this shortcut oven method. It gives us all of the flavor with none of the hassle of getting this world-class dish to the table.
For those of us who haven’t had the opportunity to eat Chicken Gyros outside of a Greek restaurant (or maybe never had Gyros at all) this easy recipe gives you a lot of possibilities.
The Loaf Pan Chicken Gyros can be served in a pita or flatbread, in a bowl, or as part of a salad. Making this dish and bringing it to the table with your fave fixings is like a party where everyone can pick and choose a personal experience.
Loaf Pan Chicken Gyros
Serving:
The chicken is fabulous warm or cold and so full of flavor that you can’t go wrong no matter how you’d like to serve.
Picture the chicken cut into slices and wrapped in a soft, warm pita stuffed with colorful crunchy veggies, doused with Tzatziki (cucumber yogurt sauce), and maybe highlighted with a little Feta cheese. Or, if you’d like to try my Lemony Garlic Tahini Sauce instead or in addition to the Tzatziki that would be another great addition.
Cucumber Yogurt Sauce (Cacik or Tzatziki)
The classic veggie choices are lettuce, tomato, and red onion but a little cucumber or bell pepper can never be wrong. Restaurants sometimes stuff french fries in their Gyros which would be fun to duplicate. Go with what your heart (and maybe what’s in your fridge) tells you.
The chicken is fabulous served in a bowl, maybe with a little rice and some veggies. The Greek Brown Rice Salad I posted for you a few years back (originally served with Spicy Beef & Feta Skewers) would be amazing with slices of this Greek-inspired chicken, instead. No need to be so fancy if time or energy is short; any rice or another favorite grain will do, so whatever your style, feel free to riff!
Spicy Beef & Feta Skewers with Greek Brown Rice Salad (made with Instant Pot Brown Rice)
Since it’s August and the kids are either starting or getting ready for back to school, you might want to make the chicken and have it on hand for some free-style meals; it’s a great meal prep chicken for salads or sandwiches. Maybe with my favorite Greek Vinaigrette.
Either as a side or part of a Pita or Bowl, think about the marvelous Ultra Creamy Smooth Hummus I posted the other day. Serve it with the rest of the pita bread or Toasted Pita Chips. Or maybe you’d like to serve your Gyros with this Greek Salad on the side.
Ultra Creamy Smooth Hummus Israeli Hummus
Making the Loaf Pan Chicken Gyros:
Gyros are normally cooked on a verticle spit, and as the outside crisps, slices are shaved off. It’s difficult to duplicate at home. It requires a verticle spit that’s not easy to store, they are messy, and worse: as the slices are cut off the next layer needs to be cooked and/or crisped before more is sliced.
That’s where this easy loaf pan method shines. The chicken is marinated in yogurt, olive oil, spices, and herbs. If you’d like to use just oregano, that’s fine, but even better is Greek seasoning, maybe my homemade version! (I haven’t tried Cavender’s, which is in a class by itself.)
The chicken is then packed into a loaf pan and marinated for two to 24 hours. If possible, add a second pan on top, weighted with something heavy; it helps with slicing beautifully, later. When ready to cook, bring it to room temp for a half hour, then roast. A meat thermometer is helpful.
Rest the chicken, pour off the juices and gorgeous slices will practically fall from your knife. Save those juices (should be about 3/4 cup) to pour over the sliced chicken or reserve for some other use. They can be frozen in a Ziploc until ready to use, maybe added to a soup.
Boneless, skinless chicken breast or thighs can be used. If using breast, slice horizontally through the thick areas. More surface area = more flavor.
Loaf Pan Chicken Gyros
Variations:
This loaf pan method can be adapted to several other dishes. Loaf Pan Chicken Shawarma can be made by changing up the spices. You might want to try the spice blends from my Sheet Pan Chicken Shawarma.
It would be easy to adapt any favorite chicken skewer recipe normally grilled outside. I’m excited to make almost anything I can think of in a loaf pan now! Anything to keep me (and maybe you!) out of the summer heat! It was 99 degrees F. today!
Storing:
- Store in the fridge after cooling, tightly wrapped for four to five days. Store the juices either mixed with the chicken or separately.
- I would not recommend freezing this dish after cooking simply for fear it might be dry.
Saving Money on Loaf Pan Chicken Gyros:
There’s no better time of year to bring a recipe like this that can use so many fresh veggies to the table than right now near the summer’s end…but I’m always going to have some strategies for you.
- Chicken: Boneless, skinless thighs rule in this recipe and go on sale for dirt cheap! Rock bottom pricing usually happens for thighs (and breasts) once a quarter. Stock up, divide into packages for your sized family, and freeze.
- Accompaniments: Make your own Tazitki, Hummus, or Dressings for the tastiest and cheapest alternative. Links are above. If you’re ambitious make this Easy Flatbread.
- Vegetables: Shop at a discount store like Aldi or Lidl for basics like cucumbers, peppers, etc. If a regular grocery is the only option, let the sales guide your choices. If your freezer is stocked with sales-priced chicken, make this when veggies are at a low.
- Yogurt: Large tubs of plain yogurt are cheap and more versatile than flavored ones. Pick them up for cooking and add fresh fruit or jam for eating.
Loaf Pan Chicken Gyros
Loaf Pan Chicken Gyros
- Prep Time: 10 minutes + marinade time
- Total Time: 1 hour to 1 hour 15 minutes
- Yield: 6 to 7 servings 1x
- Category: main dish
- Cuisine: Greek
Ingredients
- 2 1/2 pounds boneless, skinless chicken breast (sliced horizontally through the thick areas) or thighs, trimmed of fat as desired
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 to 2 tablespoons olive oil (more for breasts, less for thighs)
- 3 tablespoons Greek yogurt, preferably full-fat
- juice of a lemon
- 1 1/2 tablespoons dried oregano or Greek seasoning
- 2 to 3 cloves garlic, pressed or finely minced
- 1 teaspoon paprika (for color)
Note: find my homemade Greek Seasoning here.
Instructions
Season chicken with salt and pepper. Add to a bowl and toss in the remaining ingredients. Massage into the chicken. Pack chicken into a bread pan (preferably metal, which will give crispier edges and about 8 1/2″ by 4 1/2″ or a Pyrex loaf pan that can take the high heat will work as well) and cover with plastic wrap. Optional: place second loaf pan (the same size is best) over the pan with the chicken and weight. Refrigerate for at least two hours and up to 24.
When ready to cook, remove the chicken from the fridge, remove the top loaf pan, and let the pan with the chicken sit at room temperature for 30 minutes. Preheat oven to 425 degrees F. Remove plastic wrap from chicken and roast for 45 to 55 minutes. A thermometer is helpful so as not to overcook; remove pan from oven at 160 degrees F. Allow chicken to rest for 15 to 20 minutes, lightly covered, then tip the pan over a container to drain off juices. Save juices; use to pour over chicken or reserve to use in a broth or soup later.
Flip the bread pan onto a cutting board and lift off. Turn the chicken over and slice through at right angles, from top to bottom.
Serve as desired.
Store in fridge, tightly covered for up to four to five days.
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