Description
Juicy, spice-packed, and roasted to crispy perfection, Chicken Shawarma in a Loaf Pan brings all the bold flavors of Middle Eastern street food straight to your oven. This recipe transforms simple chicken into a layered, aromatic meal that’s perfect for wraps, rice bowls, or salads. No rotisserie needed—just a loaf pan and your favorite spices.
Ingredients
- 2 pounds boneless, skinless chicken thighs or breasts
- 3 tablespoons plain Greek yogurt
- 3 tablespoons olive oil
- Juice of 1 large lemon
- 4 cloves garlic, minced
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper (optional)
- Optional: sliced red onion, bell pepper, fresh parsley or cilantro
Instructions
- Marinate the Chicken: In a large bowl, mix yogurt, olive oil, lemon juice, garlic, and all spices. Add chicken and toss to coat. Cover and marinate in the fridge for at least 4 hours or overnight.
- Preheat Oven: Set your oven to 375°F (190°C).
- Prepare Loaf Pan: Grease a 9×5-inch loaf pan lightly. Optional: layer sliced onion and bell pepper at the bottom.
- Stack Chicken: Layer marinated chicken into the pan, pressing down to compress it slightly.
- Bake: Cook uncovered for 45–55 minutes until internal temperature reaches 165°F.
- Broil (Optional): Broil for 5–7 minutes for crispy top edges.
- Rest and Slice: Let rest for 10 minutes. Remove and slice thinly like traditional shawarma.
- Prep Time: 15 minutes
- Cook Time: 50 minutes