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