Simple & Zesty Chicken Shawarma in a Loaf Pan Recipe

Crafting a delectable chicken shawarma in a loaf pan brings together Middle Eastern flavors with home-style convenience.

Spices dance across tender meat, creating an aromatic journey through traditional cooking techniques.

Marinating becomes the secret weapon for infusing deep, rich tastes into every bite.

Unexpected kitchen tools like a loaf pan can revolutionize how we approach classic dishes.

Layers of seasoned chicken promise a meal that feels both familiar and exciting.

Minimal ingredients and straightforward preparation mean you can enjoy restaurant-quality shawarma without complex steps.

This recipe invites you to transform an ordinary evening into a culinary adventure worth savoring.

Reasons to Appreciate Chicken Shawarma Loaf

• Flavor-Packed Adventure: Dive into a world of bold, aromatic spices that transform ordinary chicken into a mouthwatering shawarma experience with minimal prep work.
• Hands-Off Cooking Magic: Simply mix ingredients, pop in the oven, and let the magic happen while you relax or tackle other tasks without constant monitoring.
• Versatile Meal Champion: Perfect for quick weeknight dinners, meal prep, or impressing guests with a restaurant-quality dish that comes together with surprising ease.
• One-Pan Wonder: Minimize cleanup with this streamlined cooking method that captures all the delicious juices and concentrates flavors in a single loaf pan.

Chicken Shawarma Loaf Ingredient Breakdown

• Chicken: A juicy and flavorful main ingredient that forms the core of this shawarma-style dish.

• Garlic: Provides a robust and aromatic base flavor to the chicken.
• Yogurt: Helps tenderize the chicken and adds a creamy texture.
• Parmesan: Contributes a salty and rich umami depth to the overall taste.
• Parsley: Adds a fresh, herbaceous note to balance the rich flavors.

• Paprika, Garlic Powder, Onion Powder: Blend of spices that create a complex and traditional shawarma-style seasoning profile.
• Salt, Pepper: Essential seasonings that enhance and balance the overall flavor.

• Butter: Helps keep the chicken moist and adds richness to the dish.
• Non-Stick Spray: Ensures easy removal of the chicken from the loaf pan.

Cooking Method for Chicken Shawarma Loaf

Step 1: Create Flavor-Packed Marinade

• Minced garlic
• Creamy yogurt
• Zesty paprika
• Aromatic garlic powder
• Sweet onion powder
• Fragrant salt
• Cracked black pepper
• Grated parmesan cheese
• Melted butter
• Chopped fresh parsley

Massage the chicken thoroughly, ensuring every piece gets coated with the mouthwatering marinade.

Step 2: Prepare Cooking Vessel

Generously spray a loaf pan with non-stick cooking spray.

Carefully distribute the marinated chicken evenly across the pan, creating a uniform layer.

Step 3: Roast to Perfection

Preheat the oven to a blazing 450°F (232°C).

Slide the loaf pan into the hot oven and roast for approximately 45 minutes. Confirm doneness by checking that the chicken’s internal temperature reaches a safe 165°F (74°C) at its thickest point.

Step 4: Rest and Recover

Remove the pan from the oven and carefully drain excess pan juices into a separate bowl. Drizzle the collected juices back over the chicken.

Allow the meat to rest for 10 minutes, letting the flavors settle and juices redistribute.

Step 5: Slice and Serve

Invert the pan onto a clean cutting board.

Slice the chicken into delicate, thin pieces. Transfer to a serving plate and generously pour the reserved pan juices over the top for an extra burst of flavor.

Helpful Hints When Making Shawarma Loaf

• Ensure each chicken piece gets fully coated with spices by massaging the marinade deeply into the meat for maximum flavor absorption.
• Cover the loaf pan with aluminum foil during the first 30 minutes of baking to lock in moisture and keep the chicken tender.
• Use a digital meat thermometer at the thickest part of the chicken to guarantee safe and perfectly cooked meat without overcooking.
• Cut the chicken in thin, diagonal slices perpendicular to the meat's natural muscle lines for the most tender and juicy texture.
• Drizzle reserved pan juices over the sliced chicken or use them as a quick sauce with pita bread, rice, or salad for extra richness.

Unique Ways to Switch Up Shawarma Loaf

• Mediterranean Veggie Loaf: Replace chicken with a mix of diced zucchini, eggplant, and bell peppers, keeping the same marinade for a plant-based version.
• Spicy Chorizo Shawarma: Swap chicken with ground chorizo sausage for a bold, smoky flavor profile that packs a punch.
• Greek-Inspired Lamb Loaf: Use ground lamb instead of chicken, adding oregano and mint to the marinade for a traditional Mediterranean taste.
• Herb-Crusted Turkey Shawarma: Substitute chicken with ground turkey and enhance the herb blend with fresh rosemary and thyme for a leaner option.

Best Foods to Enjoy With Shawarma Loaf

• Pair with Cooling Tzatziki Sauce: Whip up a creamy yogurt-cucumber sauce to balance the warm, spicy chicken and add a refreshing Mediterranean touch.
• Create a Crisp Cucumber Salad: Slice fresh cucumbers, red onions, and herbs to provide a light, zesty side that cuts through the richness of the shawarma.
• Match with Warm Pita Bread: Serve soft, pillowy pita bread to scoop up the tender chicken and soak up the flavorful pan juices for a complete meal experience.
• Pour Lebanese White Wine: Select a crisp Château Musar White from Lebanon to complement the chicken's complex spices and provide a smooth, elegant drinking companion.

How to Store Chicken Shawarma Properly

• Store leftover chicken shawarma in an airtight container for up to 3-4 days in the refrigerator. Ensure the container is sealed tightly to maintain moisture and prevent odors from spreading.
• Wrap individual portions in plastic wrap, then place in a freezer-safe bag. Chicken shawarma can be frozen for up to 2 months. Label the bag with the date to track freshness.
• Place chicken slices on a microwave-safe plate. Cover with a damp paper towel to prevent drying. Heat in 30-second intervals, checking temperature and moisture between each interval.

FAQs

• Is this recipe similar to traditional shawarma?

This version adapts classic shawarma flavors for home cooking, using a loaf pan instead of a vertical rotisserie, making it more accessible for home cooks.

• Can I use different cuts of chicken?

Boneless, skinless chicken thighs or breasts work well. Thighs offer more moisture and flavor, while breasts are leaner.

• How do I ensure the chicken stays moist?

Marinating helps keep the chicken tender. Don’t overcook, and let it rest after baking to retain juices. The yogurt in the marinade also helps prevent dryness.

• What spices give shawarma its signature flavor?

Paprika, garlic powder, and onion powder create the authentic shawarma taste. Parmesan adds an unexpected but delicious umami note to the marinade.

Chicken Shawarma In A Loaf Pan Recipe

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4.7 from 17 reviews

• Total Time: 1 hour
• Yield: 4 1x

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Description

Spicy chicken shawarma elevates home cooking with Middle Eastern flair, delivering restaurant-quality flavor in a simple baked format. Crispy edges, tender meat, and aromatic spices make this dish irresistible for you to savor and share with friends.

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Ingredients

Scale 1x2x3x

Main Protein:

• 2 pounds (907 grams) chicken breasts, pounded to an even 1/4 inch thickness

Spices and Seasonings:

• 3 teaspoons paprika
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 3/4 teaspoon salt
• 1/2 teaspoon freshly grated pepper
• 1/3 cup parmesan cheese

Binding and Moisture Ingredients:

• 3 tablespoons plain Greek yogurt
• 6–8 cloves garlic, minced
• 1 stick butter, partially melted
• 1/4 cup freshly minced parsley

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Instructions

1. Craft a vibrant marinade by blending aromatic garlic, tangy yogurt, warm spices, and fragrant herbs directly with chicken pieces, ensuring every morsel is thoroughly coated and infused with rich flavors.
2. Generously coat a loaf pan with non-stick spray, then carefully distribute the marinated chicken evenly across the surface, creating a uniform layer that promises consistent cooking.
3. Preheat the oven to a high temperature of 450F (232C), positioning the chicken-filled loaf pan to roast intensely for approximately 45 minutes, guaranteeing the meat reaches a safe internal temperature of 165F (74C).
4. After removing from the oven, capture the released pan juices in a separate container, then strategically return these flavorful drippings back onto the chicken, allowing the meat to rest and reabsorb moisture for 10 minutes.
5. Invert the pan onto a clean cutting board, allowing the shawarma to release smoothly, then slice the chicken into delicate, thin strips that showcase the caramelized exterior and succulent interior.
6. Present the sliced chicken with reserved pan juices, creating a luscious serving that highlights the dish’s complex spice profile and tender texture.

Notes

• Marinate the chicken for at least 2 hours or overnight to enhance the flavor penetration and tenderness of the meat.
• Use a meat thermometer to ensure the chicken reaches the safe internal temperature of 165F (74C) without overcooking.
• For a gluten-free version, serve the sliced chicken with gluten-free pita or over a salad instead of traditional bread.
• To create a low-carb option, swap the bread with lettuce wraps or serve over cauliflower rice for a lighter meal.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Lunch, Dinner, Snacks
• Method: Baking
• Cuisine: Middle Eastern

Nutrition

• Serving Size: 4
• Calories: 327 kcal
• Sugar: 0 g
• Sodium: 506 mg
• Fat: 18 g
• Saturated Fat: 9 g
• Unsaturated Fat: 7 g
• Trans Fat: 0.3 g
• Carbohydrates: 2 g
• Fiber: 0.5 g
• Protein: 37 g
• Cholesterol: 123 mg