Description
Chicken Shawarma in a Loaf Pan simplifies the classic Middle Eastern dish with juicy, tender chicken seasoned with authentic shawarma spices. Prepared in the oven using just a loaf pan, this recipe delivers the rich, flavorful taste of shawarma without the need for a vertical rotisserie. Perfect for wraps, salads, or served with rice.
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.
Instructions
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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:
Preheat the oven to 450°F (232°C). Bake the chicken 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 the pan 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:
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Wraps: Place sliced shawarma in pita bread with fresh vegetables and a drizzle of tahini or garlic sauce.
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Salads: Top a mixed greens salad with shawarma slices, cucumbers, tomatoes, and a yogurt-based dressing.
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Bowls: Serve over a bed of rice or couscous with roasted vegetables for a hearty meal.
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Notes
Storage and Reheating:
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Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
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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.
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Reheating: Reheat in the oven at 350°F (175°C) for 10–15 minutes, or until warmed through.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Oven-Baked
- Cuisine: Middle Eastern
