Name: Chicken Shawarma in a Loaf Pan Recipe
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Middle Eastern
Ingredients: 2 lbs boneless skinless chicken thighs; 3 tablespoons olive oil; 3 tablespoons plain Greek yogurt; 2 tablespoons lemon juice; 4 cloves garlic, minced; 1 tablespoon ground cumin; 1 tablespoon ground coriander; 2 teaspoons smoked paprika; 1 teaspoon ground turmeric; 1 teaspoon ground cinnamon; 1/2 teaspoon cayenne pepper; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 large onion, thinly sliced; Pita bread or flatbread, for serving; Toppings such as sliced tomatoes, cucumbers, lettuce, and tahini sauce

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Prepare to meet your new weeknight superstar: Chicken Shawarma in a Loaf Pan. This ingenious twist on the classic Middle Eastern favorite brings all the magnetic flavors of spiced shawarma right to your kitchen, without the need for a spit or grill! Thanks to bold spices, juicy chicken, and a magical loaf pan method, you’ll serve up tender, perfectly seasoned slices nestled in warm flatbread—truly the best way to get restaurant flavor at home with minimal fuss. Whether you’re a shawarma devotee or a first-timer, this recipe turns a few humble ingredients into an aromatic, juicy, and unforgettable meal.

Chicken Shawarma in a Loaf Pan Recipe - Recipe Image

Ingredients You’ll Need

In true shawarma spirit, the beauty of this dish comes from simple pantry staples made extraordinary through careful balance. Every ingredient, from spices to the chicken itself, plays a vital role in creating bold flavors, vibrant color, and irresistible tenderness—so don’t skip a thing!

Chicken thighs: Boneless, skinless thighs give the juiciest, most flavorful base for the loaf pan method.
Olive oil: Adds richness and ensures every bite stays moist during baking.
Plain Greek yogurt: Tenders the chicken and tangy depth; swap for dairy-free to make it lactose friendly.
Lemon juice: Brightens the marinade and tenderizes the meat beautifully.
Garlic (minced): Infuses every layer with savory aromatic notes that define classic shawarma.
Ground cumin: Brings warm, earthy comfort central to Middle Eastern cuisine.
Ground coriander: Balances the earthiness with gentle citrus undertones for complexity.
Smoked paprika: Delivers deep color and just the right amount of smokiness.
Ground turmeric: Lends a golden hue and warm, subtle bitterness that sets off the other spices.
Ground cinnamon: Adds unexpected sweet spice that ties the marinade together.
Cayenne pepper: Brings a gentle kick—adjust the heat to your liking!
Salt: Essential for bringing out all the savory flavors in the marinade.
Black pepper: A classic boost that enhances both spiciness and aroma.
Onion (thinly sliced): Nestled between chicken layers, it caramelizes and enriches every bite.
Pita bread or flatbread: Perfect vessels for wrapping up your shawarma slices and fixings.
Toppings (tomatoes, cucumbers, lettuce, tahini sauce): Cool, crisp, and creamy finishes that turn each serving into a personalized feast.

How to Make Chicken Shawarma in a Loaf Pan

Step 1: Whip Up the Marinade

Grab a large mixing bowl and whisk together olive oil, Greek yogurt, lemon juice, minced garlic, cumin, coriander, smoked paprika, turmeric, cinnamon, cayenne, salt, and pepper. This aromatic blend will quickly become the best-smelling thing in your kitchen. Don’t be shy—give it a good whisk until everything is rich and creamy!

Step 2: Marinate the Chicken

Add your chicken thighs to the bowl and toss well to coat each piece with that luscious marinade. Cover and let the chicken marinate in the fridge for at least two hours, or overnight if you want extra flavor. The yogurt and lemon juice work their magic here, making the chicken ultra-tender and deeply infused with spice.

Step 3: Prep the Loaf Pan

Line a standard loaf pan with parchment paper, leaving some overhang on both sides—this trick ensures easy removal later. Now you’re ready to layer in the star ingredients for your Chicken Shawarma in a Loaf Pan!

Step 4: Layer and Pack the Chicken

Lay the marinated chicken thighs tightly into the loaf pan, taking care to pack them down evenly. As you go, scatter thinly sliced onion between the layers for that traditional shawarma flavor. Press down lightly once all the chicken is in—you want a snug, compact loaf that will slice like a dream.

Step 5: Bake to Perfection

Preheat your oven to 375°F (190°C), then pop the loaf pan in uncovered. Bake for 50 to 60 minutes until the chicken is cooked through and the top is beautifully browned. For irresistibly crisp edges, broil for an extra few minutes. Let it rest for 10 minutes before slicing so everything stays juicy.

Step 6: Slice and Serve

Using the parchment overhang, lift the chicken shawarma loaf out and place it on a cutting board. Slice across the grain into thin, shawarma-style strips. Now you’re ready to stuff your warm pita or flatbread and let everyone pile on their favorite toppings!

How to Serve Chicken Shawarma in a Loaf Pan

Garnishes

When it comes to garnishing Chicken Shawarma in a Loaf Pan, the sky’s the limit! Fresh tomato slices, crunchy cucumbers, crisp lettuce, and a lavish drizzle of tahini sauce are classics. Sprinkle with a bit of sumac or chopped parsley for color, or add a few pickled onions for a tangy kick that makes every bite pop.

Side Dishes

Pair your Chicken Shawarma in a Loaf Pan with sides that accentuate its bold spices and juicy texture. Consider a bright tabbouleh salad, creamy hummus, or warm roasted potatoes. Even simple cucumber-yogurt salad or herby rice pilaf brings a refreshing balance to the meal.

Creative Ways to Present

Get playful! Besides classic wraps, try serving Chicken Shawarma in a Loaf Pan as part of a Mezze platter, stuffed into lettuce cups, or layered over grain bowls with extra sauce. For parties, slice it thick and arrange on skewers, or pile high on a fanciful board with all the fixings for a DIY shawarma night.

Make Ahead and Storage

Storing Leftovers

Leftover Chicken Shawarma in a Loaf Pan keeps deliciously for up to 4 days in the refrigerator. Once completely cooled, slice and store in an airtight container; the flavors deepen overnight, making leftovers even more tempting for sandwiches or meal-prep bowls.

Freezing

Chicken Shawarma in a Loaf Pan is perfect for the freezer—just slice the cooked loaf and separate layers with parchment before sealing in a freezer bag or airtight container. It’ll keep well for up to 2 months, ready for quick meals on demand!

Reheating

For best results, reheat individual portions in a hot skillet or oven at 350°F until warmed through, which restores some of that tempting crispiness. Microwave gently if you’re short on time, but watch closely to avoid drying out the juicy slices.

FAQs

Can I use chicken breast instead of thighs?

Absolutely! Chicken breast will work if you prefer leaner meat, but thighs definitely deliver deeper flavor and more juiciness. If using breast, keep an eye on the baking time so it doesn’t dry out.

How spicy is this recipe?

With just half a teaspoon of cayenne, it has a pleasant warmth rather than much heat. If you like it milder or hotter, simply adjust the cayenne to taste—shawarma is all about making it your own!

What’s the best way to slice the loaf for serving?

Let the loaf rest for at least 10 minutes, then use a sharp knife to cut across the grain into thin strips. This ensures every piece is tender and soaks up all those lovely juices.

Can I make Chicken Shawarma in a Loaf Pan ahead of time?

Yes, and it works beautifully! Marinate the chicken and assemble the loaf a day in advance, then simply bake when you’re ready. It’s a host’s secret for stress-free entertaining.

What toppings go best with shawarma?

Classic toppings include tomatoes, cucumbers, crisp lettuce, onions, and creamy tahini sauce. For a personal spin, try pickles, shredded red cabbage, or a spoonful of garlic sauce.

Final Thoughts

If you love vibrant flavors and crave an easy wow-factor meal, Chicken Shawarma in a Loaf Pan absolutely deserves a spot on your table. It’s unexpectedly simple, always crowd-pleasing, and endlessly customizable—so gather your favorite fixings and enjoy every irresistibly spiced, perfectly juicy bite!

Chicken Shawarma in a Loaf Pan Recipe

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4.6 from 6 reviews

Author: admin
Total Time: 1 hour 15 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

This easy Chicken Shawarma recipe is perfect for a delicious Middle Eastern-inspired meal. Marinated chicken thighs are baked to perfection in a loaf pan, creating tender and flavorful shawarma slices that can be served in pita bread with your favorite toppings.

Ingredients

Scale

Marinated Chicken:

2 lbs boneless skinless chicken thighs
3 tablespoons olive oil
3 tablespoons plain Greek yogurt
2 tablespoons lemon juice
4 cloves garlic, minced
1 tablespoon ground cumin
1 tablespoon ground coriander
2 teaspoons smoked paprika
1 teaspoon ground turmeric
1 teaspoon ground cinnamon
1/2 teaspoon cayenne pepper
1 teaspoon salt
1/2 teaspoon black pepper

Additional Ingredients:

1 large onion, thinly sliced
Pita bread or flatbread, for serving
Toppings such as sliced tomatoes, cucumbers, lettuce, and tahini sauce

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Instructions

Marinate the Chicken: In a large bowl, mix olive oil, Greek yogurt, lemon juice, garlic, cumin, coriander, paprika, turmeric, cinnamon, cayenne, salt, and pepper. Add chicken thighs and marinate for at least 2 hours.
Preheat and Prep: Preheat oven to 375°F (190°C). Line a loaf pan with parchment paper.
Layer and Bake: Arrange marinated chicken in the pan, add sliced onions between layers, and bake for 50–60 minutes until cooked through.
Rest and Serve: Let the chicken rest, then slice thinly. Serve in bread with desired toppings and tahini sauce.

Notes

If you like crispy edges, broil the loaf for 3–4 minutes after baking.
This dish is great for meal prep; refrigerate sliced chicken for up to 4 days or freeze for up to 2 months.

Prep Time: 15 minutes
Cook Time: 60 minutes
Category: Main Course
Method: Baking
Cuisine: Middle Eastern