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In a small bowl, whisk together everything but the chicken.
Add the chicken to a large ziplock bag and then the marinade. Toss around to coat everything well and place in your fridge for a minimum of 2 hours. Or overnight. I marinated mine for 5 hours.
Preheat oven to 350° F.
Important: line a 9x5” loaf pan with parchment paper.
Layer the chicken in the loaf pan and then press them down at the end.
Bake for 1 hour or until the internal temperature reads 160° F. Remove your pan from the oven and let it rest for ten minutes. Next drain the juices carefully from the pan. Transfer gyro to a cutting board and slice as needed.
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