Name: Chicken Shawarma in a Loaf Pan
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Middle Eastern
Ingredients: 2 lbs boneless, skinless chicken breasts; 3 tsp paprika; 2 tsp garlic powder; 2 tsp onion powder; ¾ tsp salt; ½ tsp freshly ground black pepper; 3 tbsp plain Greek yogurt; 6–8 cloves garlic, minced; 1 stick butter, partially melted; ⅓ cup grated Parmesan cheese; ¼ cup freshly minced parsley; Tip: For added heat, incorporate cayenne pepper or smoked paprika into the spice mix.

Jump to Recipe·Print Recipe

Why You’ll Love This Recipe

Authentic Flavor: A blend of traditional spices delivers the rich taste of shawarma.
No Grill Required: Achieve tender, juicy chicken using just your oven and a loaf pan.
Simple Preparation: Minimal ingredients and straightforward steps make this recipe accessible for home cooks.
Versatile Serving Options: Perfect for wraps, salads, or served alongside rice and vegetables.

Ingredients

2 lbs boneless, skinless chicken breasts
3 teaspoons paprika
2 teaspoons garlic powder
2 teaspoons onion powder
¾ teaspoon salt
½ teaspoon freshly ground black pepper
3 tablespoons plain Greek yogurt
6–8 cloves garlic, minced
1 stick butter, partially melted
⅓ cup grated Parmesan cheese
¼ cup freshly minced parsley

Tip: For added heat, consider incorporating cayenne pepper or smoked paprika into the spice mix.

Instructions

Prepare the Marinade: 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.
Assemble in Loaf Pan: Spray a loaf pan with non-stick spray. Pile the marinated chicken evenly into the pan.
Bake: 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.
Rest and Slice: 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.
Serve: Turn the pan onto a clean cutting board and slice the chicken thinly. Serve with the reserved juices for added flavor.

How to Serve

Wraps: Place sliced shawarma in pita bread with fresh vegetables and a drizzle of tahini or garlic sauce.
Salads: Top a mixed greens salad with shawarma slices, cucumbers, tomatoes, and a yogurt-based dressing.
Bowls: Serve over a bed of rice or couscous with roasted vegetables for a hearty meal.

Storage and Reheating

Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Freezing: Wrap the cooked chicken tightly and store in a freezer-safe bag for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating: Reheat in the oven at 350°F (175°C) for 10–15 minutes, or until warmed through.

Conclusion

This Chicken Shawarma in a Loaf Pan is a convenient and flavorful way to enjoy a beloved Middle Eastern dish at home. With its tender, spiced chicken and versatile serving options, it’s sure to become a favorite in your culinary repertoire.