If you love the bold flavors of chicken shawarma, then get ready for a whole new twist! This Chicken Shawarma in a Loaf Pan takes all those mouthwatering spices and wraps them up into a juicy, perfectly roasted loaf. Imagine tender chicken infused with the warming flavors of garlic, cumin, paprika, and a hint of lemon—it’s savory, aromatic, and oh-so-delicious. Best part? It’s made in a loaf pan, making it simple to prep and bake, no skewers or rotisserie necessary. Trust me, this one’s a game-changer!
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Why You’ll Love Chicken Shawarma in a Loaf Pan
This recipe isn’t just about the ingredients—it’s about creating a unique, satisfying experience. Whether you’re making it for dinner tonight or serving it for a family get-together, this dish is one you’ll want to share. Here’s why it’s so special:
Versatile: You can serve it as a main dish with your favorite sides or pile it onto pita bread for a DIY shawarma wrap. The possibilities are endless!
Budget-Friendly: Chicken is often an affordable protein, and this recipe uses pantry-friendly spices. You don’t need to spend a fortune to enjoy a flavorful, restaurant-style dish at home.
Quick and Easy: No need for complicated techniques—just marinate, bake, and enjoy! It’s an easy dinner that’s full of flavor and flair.
Crowd-Pleasing: This dish is sure to impress friends and family alike. If you’re hosting a dinner or meal prep session, everyone will love the tender chicken and fragrant spices.
Customizable: Want to kick things up with a bit of heat? Add chili flakes or cayenne pepper. You can adjust the spices to suit your taste and make it as mild or spicy as you like.
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Chicken Shawarma in a Loaf Pan
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Dinner
- Method: Baking
- Cuisine: Middle Eastern
Description
This Chicken Shawarma recipe features marinated chicken breasts stacked together and baked to tender perfection in a loaf pan. After slicing thin, it’s the perfect addition to gyros, sandwiches, salads, or bowls. A simple, flavorful way to enjoy succulent shawarma without a grill!
Ingredients
For the Chicken Marinade:
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2 lbs chicken breasts, pounded to an even 1/4 inch thickness
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3 teaspoons paprika
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2 teaspoons garlic powder
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2 teaspoons onion powder
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3/4 teaspoon salt
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1/2 teaspoon freshly grated pepper
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3 tablespoons plain Greek yogurt
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6-8 cloves garlic, minced
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1 stick butter, partially melted
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1/3 cup parmesan cheese
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1/4 cup freshly minced parsley
Instructions
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Prepare the Marinade:
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In a large bowl, combine the chicken with garlic, yogurt, paprika, garlic powder, onion powder, salt, pepper, parmesan, butter, and parsley. Toss well until the chicken is evenly coated.
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Assemble in Loaf Pan:
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Spray a loaf pan with non-stick spray. Pile the chicken evenly into the pan.
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Bake:
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Bake the chicken in a preheated oven at 450°F (232°C) for 45 minutes, or until the internal temperature reaches at least 165°F (74°C) at the thickest part of the chicken.
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Rest and Slice:
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Remove from the oven and pour any excess pan juices into a bowl. Return the juices to the pan over the chicken. Let the chicken rest for 10 minutes before slicing.
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Serve:
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Turn the pan onto a clean cutting board and slice the chicken thinly. Serve with the reserved juices for added flavor.
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Storage:
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Store any leftover chicken with some of the reserved juices in an airtight container in the refrigerator for up to 4 days.
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Notes
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This chicken shawarma is incredibly versatile and can be served in many ways, such as in wraps, salads, or bowls.
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Be sure to let the chicken rest before slicing to retain its juices and tenderness.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 1g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 90mg
Ingredients
Here’s what you’ll need to bring this delicious dish to life:
Chicken Breasts or Thighs: Choose boneless, skinless chicken for tender, juicy results. Thighs give a richer flavor, but breasts will work just as well.
Garlic: The aromatic base of the shawarma spice mix. It adds a savory depth to the chicken.
Cumin and Paprika: These spices give chicken shawarma its signature smoky and earthy flavor.
Turmeric: For that warm golden color and a subtle, fragrant kick.
Coriander: A citrusy, floral note that pairs beautifully with the other spices.
Lemon Juice: Brightens the flavor and tenderizes the chicken.
Olive Oil: Helps the spices stick to the chicken and adds a little richness.
Yogurt: Greek yogurt gives the shawarma its creamy base and adds a tangy kick.
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Let’s walk through the steps to create this simple yet flavorful shawarma:
Marinate the Chicken: In a bowl, combine the garlic, cumin, paprika, turmeric, coriander, lemon juice, olive oil, and yogurt. Coat your chicken breasts or thighs in the marinade and let it sit for at least 30 minutes. If you have more time, let it marinate in the fridge for a few hours to let the flavors really soak in.
Preheat the Oven: Preheat your oven to 375°F (190°C). This will ensure the chicken cooks evenly and gets a nice golden crust on the outside.
Prepare the Loaf Pan: Lightly grease your loaf pan with olive oil or non-stick spray to prevent sticking. If you want extra flavor, you can line the pan with a piece of parchment paper.
Arrange the Chicken in the Pan: Place the marinated chicken in the loaf pan. Make sure it fits snugly, as this will help it cook evenly and retain moisture.
Bake to Perfection: Bake the chicken in the preheated oven for about 35-40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the juices run clear. You’ll know it’s ready when the outside is golden and the chicken is tender and juicy.
Rest the Chicken: After baking, remove the chicken from the oven and let it rest for 5-10 minutes. This allows the juices to redistribute, keeping the chicken moist and flavorful.
Serve and Enjoy: Slice the chicken into thick, juicy pieces. Serve it on its own with a side of rice, or load it up into pita bread with your favorite toppings like tahini, tomatoes, cucumbers, and fresh herbs.
Nutrition Facts
Servings: [Number of servings]
Calories per serving: [Calorie count per serving]
Preparation Time
Prep Time: [Time to prepare ingredients]
Cook Time: [Time to cook or bake]
Total Time: [Total time needed]
How to Serve Chicken Shawarma in a Loaf Pan
This dish is super versatile, so here are a few ideas for how to enjoy it:
Pita Wraps: Serve the chicken in pita bread with toppings like lettuce, tomatoes, onions, and a drizzle of tahini sauce. It’s like bringing the Middle Eastern street food experience right to your kitchen!
With Rice: A side of fluffy, aromatic rice—perhaps seasoned with some spices like cinnamon and cardamom—pairs wonderfully with the savory chicken.
Fresh Salad: A refreshing side salad with cucumber, tomato, and a tangy dressing makes a light, crunchy contrast to the tender chicken.
Hummus and Flatbread: Serve with creamy hummus and warm flatbread for an extra layer of flavor and texture.
With Roasted Veggies: Roasted eggplant, zucchini, and bell peppers would be an amazing side to complement the shawarma.
Additional Tips
Here are a few tips to help you make the most of this recipe:
Marinate Longer: If you have the time, marinate the chicken for a few hours or even overnight for deeper flavor.
Use Chicken Thighs for Extra Juiciness: While chicken breasts are great, thighs will make the dish even more succulent. Choose your favorite cut!
Add Heat: If you like a little spice, sprinkle some cayenne pepper or red pepper flakes into the marinade.
Make It Ahead: This recipe can be made ahead and stored in the fridge for a couple of days. It also works great for meal prep.
Rest the Chicken: Don’t skip the resting step after baking. It makes a huge difference in keeping the chicken moist!
FAQ Section
Q1: Can I use bone-in chicken for this recipe?
A1: Yes! You can use bone-in chicken, but be aware that the cooking time will be longer. Make sure to adjust accordingly.
Q2: Can I make this recipe with a different protein?
A2: Absolutely! You can use lamb, beef, or even tofu if you prefer. Just adjust the cooking time based on the protein you choose.
Q3: Can I freeze the chicken?
A3: Yes! You can freeze the cooked chicken for up to 3 months. Just let it cool completely before wrapping it tightly and storing it in an airtight container.
Q4: Can I make this in a slow cooker?
A4: While this recipe is designed for the oven, you can adapt it for the slow cooker by following the same marinating process and cooking the chicken on low for 4-6 hours until it’s tender.
Q5: Can I skip the yogurt in the marinade?
A5: You can substitute the yogurt with extra olive oil or even coconut milk if you prefer a dairy-free version.
Q6: Can I make a larger batch?
A6: Yes! Simply use a larger loaf pan or bake in batches. Just keep an eye on the cooking time to ensure it cooks through evenly.
Q7: How do I store leftovers?
A7: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or microwave for best results.
Q8: Can I add vegetables to the loaf pan?
A8: Sure! You can add vegetables like onions, bell peppers, or zucchini to the pan along with the chicken. They’ll soak up the flavors and cook beautifully.
Q9: Can I make this spicy?
A9: Absolutely! Add extra cayenne pepper or chili flakes to the marinade to bring the heat to your liking.
Q10: What sides pair best with Chicken Shawarma?
A10: Think rice pilaf, a crisp salad, or roasted vegetables—anything fresh and light to balance out the richness of the chicken.
Conclusion
Chicken Shawarma in a Loaf Pan is the perfect combination of convenience, flavor, and comfort. With its bold spices, juicy chicken, and easy prep, it’s a dish that’s sure to impress—whether you’re serving it for a special occasion or just enjoying a cozy dinner at home. Try it today and savor the delicious, restaurant-quality flavors right in your own kitchen!