If you’re looking to bring the sizzling flavors of your favorite street food home, Chicken Shawarma in a Loaf Pan is about to become your new go-to recipe. This is not only a genius hack for enjoying tender, perfectly spiced chicken shawarma without a spit or grill—it’s also incredibly easy! Juicy marinated chicken thighs are packed tightly with onions in a loaf pan, baked until golden and sliceable, and absolutely bursting with warm Middle Eastern spices. Whether you’re hosting friends or just treating yourself, this is one dish that transforms simple ingredients into a showstopper with minimal effort.
Ingredients You’ll Need
Gathering your ingredients is a breeze, and every element plays its part—spices layer in depth, yogurt and lemon keep the chicken meltingly tender, and onions caramelize for rich sweetness. Don’t skip or substitute; each ingredient is a building block in the shawarma magic.
- Chicken thighs: Opt for boneless, skinless chicken thighs for maximum juiciness and flavor; breasts work in a pinch but will be less succulent.
- Greek yogurt: This secret ingredient makes the marinade extra creamy and helps tenderize the meat beautifully.
- Olive oil: Adds richness and helps capture all that vibrant spice on each piece of chicken.
- Lemon juice: Brightens and balances the warm spices, and works alongside yogurt to tenderize the chicken.
- Garlic: Essential for that unmistakable shawarma aroma and depth—use fresh cloves for best results.
- Ground cumin: Brings earthiness and that signature shawarma profile; don’t skimp here!
- Ground coriander: Adds citrusy, herby undertones and lifts the whole dish with a fresh zing.
- Smoked paprika: Lends a subtle smokiness and vivid red color that makes this dish pop.
- Ground turmeric: Gives beautiful golden color and a gentle, fragrant warmth.
- Ground cinnamon: Don’t be shy—this is what gives shawarma its mysterious sweetness.
- Cayenne pepper (optional): Add if you want a little heat; it’s totally up to your spice preference.
- Salt & black pepper: Crucial for seasoning everything evenly and bringing those flavors to life.
- Onion: Sliced thin, the onion caramelizes as it bakes, infusing the chicken with sweetness and depth.
How to Make Chicken Shawarma in a Loaf Pan
Step 1: Marinate the Chicken
The secret to bold, authentic Chicken Shawarma in a Loaf Pan? The marinade! In a big bowl, combine the Greek yogurt, olive oil, lemon juice, minced garlic, all your spices, salt, and pepper. Toss in your chicken thighs and sliced onion, making sure every nook and cranny is generously coated. Cover and pop it all in the fridge for a minimum of 2 hours (even better overnight)—this window of time packs your chicken with incredible flavor and ensures it stays soft and juicy through baking.
Step 2: Prep the Loaf Pan
Before you get baking, line your loaf pan with parchment paper, letting an extra bit hang over the sides. This is the easiest way to lift your finished shawarma out in one piece. Think of it as a little insurance—less mess, easier slicing, and zero sticking to the pan!
Step 3: Assemble the Chicken Shawarma in a Loaf Pan
Take your marinated chicken and onions and start layering them into the pan. Press as you go so everything fits snugly—this helps the chicken cook together and makes slicing a cinch later. Those onions tucked between the chicken will turn luscious and golden, and every layer soaks up more flavor and juiciness.
Step 4: Bake to Perfection
Slide your loaf pan into a 375°F (190°C) oven and bake for 50 to 60 minutes. You’re looking for chicken that’s cooked through and beginning to get gorgeous, slightly charred edges on top. For an extra golden finish, pop it under the broiler for 2 to 3 minutes. Your kitchen will smell unreal by now—trust the process!
Step 5: Rest and Slice
Once your Chicken Shawarma in a Loaf Pan is done, let it rest for 5 to 10 minutes. This step is non-negotiable! Resting helps those juices settle so every slice stays melt-in-your-mouth tender. Use the parchment paper to lift the whole loaf out, then slice it thinly—a real shawarma-shop move at home.
How to Serve Chicken Shawarma in a Loaf Pan
Garnishes
Top your chicken with a flurry of vibrant garnishes—fresh parsley, chopped cucumbers, juicy tomatoes, and a drizzle of creamy garlic sauce or homemade tahini. These simple toppings add even more freshness and color to your Chicken Shawarma in a Loaf Pan, making every bite sing.
Side Dishes
This shawarma shines brightest alongside warm pita or fluffy flatbreads, ready to scoop up all that spiced chicken. Serve with classics like tangy pickles, crisp lettuce, and maybe a cool scoop of hummus or tabbouleh salad for a Middle Eastern feast everyone will love.
Creative Ways to Present
Take your Chicken Shawarma in a Loaf Pan beyond just sandwiches! Try stuffing it into grain bowls with rice and crunchy veggies, add slices to meal-prep salads, or pile it on a big platter for family-style serving. For appetizer vibes, serve pieces alongside toothpicks and sauces for dipping.
Make Ahead and Storage
Storing Leftovers
Leftover Chicken Shawarma in a Loaf Pan is a meal-prepper’s dream! Store cooled, sliced chicken in an airtight container in the fridge for up to 4 days. It’s just as flavorful chilled and makes quick lunches a breeze.
Freezing
If you want to save some for later, this dish freezes wonderfully. Arrange slices in a single layer on a baking sheet to freeze, then transfer to a zip-top bag or airtight container. Label and freeze for up to 3 months. Thaw overnight in the fridge and reheat as needed.
Reheating
For best results, gently reheat slices in a skillet with a splash of water or a drizzle of olive oil. Warm low and slow to keep things succulent, or pop in the microwave if you’re short on time—just cover so your chicken doesn’t dry out.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! Chicken breasts will work if that’s what you have, though thighs are preferred for extra juiciness and flavor. Just be sure not to overbake, as breasts can dry out more quickly.
How spicy is Chicken Shawarma in a Loaf Pan?
This recipe is mild by default, with warmth from the spices but not a lot of heat. If you add cayenne, you can adjust it to your liking for more or less spiciness. Skip the cayenne entirely if spice isn’t your thing.
Can I double the recipe for a crowd?
Yes, and it’s super party-friendly! Just prepare two loaf pans side by side, and bake both. It’s an easy (and impressive) way to serve a bigger group without needing extra hands in the kitchen.
What if I don’t have parchment paper?
You can use foil as a backup, but parchment makes it easiest to remove and slice the loaf. If you use foil, lightly oil it first to prevent sticking.
Do I have to marinate overnight?
Overnight marinating means the absolute best flavor for Chicken Shawarma in a Loaf Pan, but if you’re in a rush, even two hours will give you delicious results. Every extra minute helps the chicken soak up that amazing marinade.
Final Thoughts
There’s something downright magical about recreating Chicken Shawarma in a Loaf Pan—cozy, flavor-packed, and guaranteed to delight. If you give this recipe a try, you may never look at takeout the same way again. You’re just a loaf pan away from a kitchen full of intoxicating spices and happy, satisfied eaters!
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Chicken Shawarma in a Loaf Pan Recipe
- Total Time: 1 hour 15 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Chicken Shawarma recipe is a simple and delicious way to enjoy the flavors of the Middle East at home. Marinated in a blend of Greek yogurt and spices, the chicken is baked to perfection in a loaf pan, resulting in tender and flavorful meat that’s perfect for stuffing into pita bread or serving with your favorite sides.
Ingredients
Marinade:
- 3 tablespoons plain Greek yogurt
- 3 tablespoons olive oil
- 3 tablespoons lemon juice
- 4 garlic cloves, minced
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons smoked paprika
- 1 teaspoon ground turmeric
- 1 teaspoon ground cinnamon
- 1/2 teaspoon cayenne pepper (optional)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Additional Ingredients:
- 2 pounds boneless skinless chicken thighs
- 1 large onion, thinly sliced
Instructions
- Marinate the Chicken: In a large bowl, mix together the Greek yogurt, olive oil, lemon juice, garlic, spices, salt, and pepper. Add the chicken and onion, coating them well. Marinate in the refrigerator for at least 2 hours.
- Bake the Shawarma: Preheat the oven and line a loaf pan with parchment paper. Layer the marinated chicken and onions in the pan, pressing down. Bake until cooked through and slightly charred.
- Serve: Let the chicken rest before slicing thinly. Enjoy warm in pita bread with your favorite toppings.
Notes
- For crispy edges, broil the shawarma after baking.
- Leftovers are great for meal prep or salads.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 portion
- Calories: 310
- Sugar: 2g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 140mg
