Chicken Shawarma In A Loaf Pan

Why You’ll Love This Recipe

This loaf pan chicken shawarma delivers incredible flavor with minimal effort. The marinade infuses the meat with garlic, spices, yogurt, and butter, resulting in chicken that’s moist and packed with taste. The loaf pan method keeps everything together for even cooking and easy slicing. Plus, it’s adaptable—you can use the provided Mediterranean-inspired marinade or go for a more traditional spice mix.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Chicken breasts, pounded to even thickness

• Paprika

• Garlic powder

• Onion powder

• Salt

• Freshly grated pepper

• Plain Greek yogurt

• Garlic, minced

• Butter, partially melted

• Parmesan cheese

• Freshly minced parsley

Directions

1. In a large bowl, combine chicken with garlic, yogurt, seasonings, parmesan, butter, and parsley. Toss until evenly coated.

2. Coat a loaf pan with non-stick spray and stack the chicken evenly inside.

3. Bake at 450°F uncovered for about 45 minutes, or until the thickest part reaches 165°F.

4. Remove from oven and pour excess pan juices into a bowl. Pour them back over the chicken, then set aside.

5. Let the chicken rest for 10 minutes.

6. Turn the loaf pan out onto a cutting board and slice the chicken thinly with a sharp knife.

7. For storage, add some reserved pan juices to the container with the chicken before refrigerating.

Servings and timing

• Servings: 6

• Prep time: 15 minutes

• Cook time: 45 minutes

• Rest time: 10 minutes

• Total time: 1 hour 10 minutes

Variations

• Traditional Shawarma Flavor: Swap the main recipe’s marinade for a blend of coriander, cumin, cardamom, smoked paprika, cayenne, salt, black pepper, yogurt, minced onion, garlic, lemon juice, and olive oil.

• Spicy Kick: Add extra cayenne or chili flakes to the marinade.

• Herb-Forward: Increase fresh parsley and add mint or cilantro for a bright herbal twist.

• Low-Fat Option: Use low-fat yogurt and reduce the butter.

• Different Protein: Try turkey breast or boneless skinless thighs instead of chicken breasts.

Storage/Reheating

Store leftover chicken in an airtight container with some of the reserved pan juices for up to 4 days in the refrigerator. To reheat, warm gently in a skillet over medium heat with a splash of the juices, or microwave in short bursts to avoid drying it out. You can also freeze cooked, sliced chicken for up to 2 months—thaw in the refrigerator before reheating.

FAQs

1. How do I know when the chicken is fully cooked?

Use a meat thermometer to check that the thickest part reaches at least 165°F.

2. Can I use chicken thighs instead of breasts?

Yes, boneless skinless thighs will work and may even be juicier.

3. Do I have to pound the chicken to an even thickness?

Yes, this ensures even cooking and better stacking in the loaf pan.

4. Can I make this ahead of time?

You can marinate the chicken up to 24 hours ahead and bake when ready.

5. What type of loaf pan should I use?

A standard 9×5-inch metal loaf pan works best for even heat distribution.

6. Can I skip the parmesan in the marinade?

Yes, but it adds a savory depth; you can replace it with nutritional yeast for a similar flavor.

7. How do I slice the chicken thinly without shredding it?

Let it rest for 10 minutes, then use a sharp chef’s knife for clean slices.

8. Can I grill this instead of baking?

Yes, you can grill marinated chicken pieces directly, but it won’t have the same stacked loaf texture.

9. Is this recipe gluten-free?

Yes, as written it contains no gluten ingredients, but always check labels to be sure.

10. What sides go well with chicken shawarma?

Serve with pita bread, hummus, tabbouleh, roasted vegetables, or rice pilaf.

Conclusion

Chicken Shawarma in a Loaf Pan offers all the rich, spiced flavors of traditional shawarma with the convenience of oven baking. Perfect for weeknight dinners or meal prep, this method keeps the chicken moist and tender while making slicing a breeze. Whether you stick to the original marinade or experiment with variations, you’ll have a versatile protein that pairs with countless sides and dishes.

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