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Chicken Shawarma in a Loaf Pan

  • Author: Ava Garrison
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 6 servings

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

  1. 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.
  2. Preheat Oven: Set your oven to 375°F (190°C).
  3. Prepare Loaf Pan: Grease a 9×5-inch loaf pan lightly. Optional: layer sliced onion and bell pepper at the bottom.
  4. Stack Chicken: Layer marinated chicken into the pan, pressing down to compress it slightly.
  5. Bake: Cook uncovered for 45–55 minutes until internal temperature reaches 165°F.
  6. Broil (Optional): Broil for 5–7 minutes for crispy top edges.
  7. Rest and Slice: Let rest for 10 minutes. Remove and slice thinly like traditional shawarma.

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Find it online: https://avacheflife.com/chicken-shawarma-in-a-loaf-pan/