I absolutely love ordering sliced chicken gyro at Greek restaurants when it is available. It is the chicken-version of the delicious sliced gyro meat you traditionally find made of lamb and beef. To make this kind of delicacy from scratch is quite an undertaking; for my recipe, I use a method I adapted from Alton Brown, which creates a flavorful, moist loaf which is thinly sliced into strips, and then pan seared. This healthy sliced chicken gyro recipe works beautifully in a pita with some roasted veggies, lettuce and yogurt sauce.
Prep Time 5minutes
Cook Time 1hour15minutes
2lbs99% fat free ground chicken breast
½red onionor one small red onion
Add the garlic and onion to a food processor and pulse until they are minced.
Add the ground chicken and the spices and pulse until a thick paste-like mixture is formed.
Place into a bowl covered in the fridge until ready to cook. I did this the night before and let it sit for 12 hours, but this is optional. It cuts down on last-minute prep time.
Spray a loaf pan with cooking spray.
Preheat the oven to 325F.
Add the meat mixture to the loaf pan, and smooth it out so it is even.
Place the loaf pan into a larger roasting pan.
Fill the roasting pan with hot water about halfway up the height of the loaf pan. This will form a water bath inside the oven.
Bake in the oven for 1 hour to 1 hour 15 minutes or until the chicken is fully cooked.
Once done, remove the loaf pan from the oven and take the chicken out of the pan.
Wrap the chicken loaf in foil, and place a heavy pot or weight on top of the wrapped meat for about 15 minutes.
After 15 minutes, unwrap and thinly slice.
Before serving, sear the slices on both sides in a frying pan to brown.