Chicken Gyros in a Cast Iron Bread Pan
3 - 4 chicken gyros
Ingredients
- 900 g/2 lb chicken fillets
- pita flat breads
Marinade
- 3 tbs Greek yogurt
- 4 cloves garlic, pressed
- 1 tbsp olive oil
- 1 tbsp white wine vinegar
- 1 medium lemon (the juice)
- 1 tbsp dried oregano
- 1 tsp paprika
- 2 tsp salt
- 1/2 tsp black pepper
Toppings
- tomato
- red onion
- fresh parsley, chopped
- olives
- tzatziki
Equipment
Instructions
- In a bowl, whisk together yogurt, garlic, olive oil, vinegar, lemon juice, oregano, paprika, salt, and pepper.
- Add the chicken to a large plastic bag (zip lock if you have one) and then add the marinade.
- Coat everything well and place in your fridge for at least 2 hours. Alternatively, let it marinate overnight.
- Set the oven to 350°F/175°C.
- Line an 11.4” x 4.3" (29 cm x 11 cm) cast iron loaf pan with parchment paper.
- Layer the chicken in the loaf pan and then press the top of the chicken to make sure it is compact.
- Bake the chicken in the oven for about 1 hour or until the internal temperature is 160°F/71°C.
- Let the chicken rest for 10 minutes before serving.
- Lift the chicken out of the pan, holding the parchment paper, and slice the chicken while holding it with a kitchen tong.
- Spread tzatziki on the flat bread and add chicken and toppings according to taste. Wrap and devour.
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