Juicy, spiced Chicken Shawarma in a loaf pan—easy, oven-roasted flavor perfect for meal prep or quick weeknight dinners.
Ingredients You’ll Need
The beauty of Chicken Shawarma in a Loaf Pan lies in its simplicity. Each ingredient is essential, playing a starring role in the zingy marinade, the succulent chicken, or the colorful toppings. It’s all about layering flavors and letting the oven do the magic!
- Boneless, skinless chicken thighs (2 lbs): Chicken thighs stay juicy and flavorful through roasting and absorb the spices beautifully.
- Plain Greek yogurt (1/4 cup): Helps tenderize the chicken and adds a tangy backbone to the marinade.
- Olive oil (1/4 cup): Gives richness and ensures the marinade clings to every inch of chicken.
- Lemon juice (3 tablespoons): Brightens the dish, cuts through the richness, and adds classic shawarma tang.
- Garlic, minced (5 cloves): Essential for deep, authentic shawarma flavor.
- Ground cumin (1 tablespoon): Brings earthy, aromatic warmth; absolutely classic to shawarma spices.
- Smoked paprika (1 tablespoon): Lends smokiness and a beautiful reddish hue.
- Ground coriander (2 teaspoons): Adds subtle citrusy notes that pair perfectly with the lemon and chicken.
- Ground turmeric (1 teaspoon): Gives color and a gentle, earthy flavor.
- Ground cinnamon (1 teaspoon): Don’t skip this: its sweet undertone ties all the spices together.
- Cayenne pepper, optional (1/2 teaspoon): For those who appreciate a little heat, this brings the kick!
- Salt (1 1/2 teaspoons): Essential for bringing everything together and amplifying the flavors.
- Black pepper (1 teaspoon): Adds depth and subtle bite.
- Large onion, sliced (1): These sweet, caramelized onions make a flavor-packed bed for the chicken to roast on.
- Nonstick spray or parchment paper: Makes removing your Chicken Shawarma in a Loaf Pan a breeze, with perfect crispy edges.
- Pita or flatbread (for serving): These are perfect for wrapping up your shawarma slices with all the fixings.
- Garlic sauce or tahini (optional): Drizzle liberally for extra creaminess and zing.
- Pickled onions (optional): Add pop and tang to every bite.
- Chopped lettuce, tomato, cucumber (optional): Fresh toppings bring crispness and color, making your Chicken Shawarma in a Loaf Pan feel like a feast!
How to Make Chicken Shawarma in a Loaf Pan
Step 1: Mix the Marinade
Start by grabbing a big mixing bowl and whisk together the Greek yogurt, olive oil, lemon juice, minced garlic, and all those captivating spices. This marinade is what gives your Chicken Shawarma in a Loaf Pan its signature flavor: tangy, smoky, earthy, and utterly addictive. The aroma alone will have you excited for dinner!
Step 2: Marinate the Chicken
Add your chicken thighs right into the marinade, and really work it around so each piece is well-coated. The longer you let it rest (at least 2 hours, but overnight is even better), the more flavorful and tender your Chicken Shawarma in a Loaf Pan becomes. It’s worth the wait!
Step 3: Prepare the Loaf Pan
Preheat your oven to 375°F (190°C) and line your loaf pan with parchment paper, allowing some overhang for easy removal later. The parchment not only prevents sticking, it ensures you get those beautiful, crisp edges on your chicken.
Step 4: Layer the Onions
Spread the sliced onions in an even layer at the bottom of the loaf pan. As the chicken cooks, these onions caramelize, infusing every slice with sweet, savory flavor and acting as a delicious cushion.
Step 5: Stack the Chicken
Pile the marinated chicken thighs on top of the onions, stacking and pressing them down snugly. The tight layering is key—it mimics that iconic shawarma spit and creates irresistible juiciness and flavor in every bite.
Step 6: Bake Covered
Cover the loaf pan securely with foil and bake for 45 minutes. This allows the chicken to gently roast and for all those wonderful juices to mingle with the onions below.
Step 7: Crisp and Brown
Remove the foil, crank up your oven to 425°F (220°C), and bake for another 15 to 20 minutes. This high heat gives your Chicken Shawarma in a Loaf Pan its signature crisp, golden edges, like it just came off the spit.
Step 8: Rest, Slice, and Serve
Let the loaf rest for 5 to 10 minutes so the juices settle, then use the parchment overhang to lift your masterpiece right out of the pan. Slice it thinly—each slice will have perfect layers of spice, juicy chicken, and caramelized onion, the hallmark of any great Chicken Shawarma in a Loaf Pan.
How to Serve Chicken Shawarma in a Loaf Pan
Garnishes
Don’t hold back when it comes to garnishes! Classic garlic sauce, a generous drizzle of tahini, pickled onions, and a shower of fresh parsley take your Chicken Shawarma in a Loaf Pan to a whole new level. A sprinkle of sumac or a squeeze of lemon adds brightness too.
Side Dishes
Round out your meal with sides that soak up those flavors. Fluffy rice pilaf, roasted potatoes, or a bright cucumber-tomato salad make amazing companions. A few warm pitas on the side and you’ve got yourself a Middle Eastern-style feast.
Creative Ways to Present
Make your Chicken Shawarma in a Loaf Pan the centerpiece! Try slicing and arranging it on a wooden board surrounded by all your favorite toppings, or pile it into a big group-style salad. It makes a fun DIY shawarma bar for parties—just let everyone build their own perfect bite.
Make Ahead and Storage
Storing Leftovers
Store any leftover Chicken Shawarma in a Loaf Pan in an airtight container in the fridge for up to 3-4 days. The flavors only get deeper, making it even more irresistible for quick lunches or weeknight dinners!
Freezing
Want to prep ahead? Chicken Shawarma in a Loaf Pan freezes beautifully. Slice and portion cooled shawarma into freezer bags; it keeps well for up to two months. Be sure to lay the slices flat for easier reheating later.
Reheating
For best results, reheat slices in the oven or a hot skillet to regain a bit of crispness, or microwave gently in short bursts until heated through. A quick squeeze of lemon before serving brings everything back to life!
FAQs
Can I use chicken breast instead of thighs?
Yes! While thighs are juicier and more forgiving, you can absolutely use chicken breast for Chicken Shawarma in a Loaf Pan if you prefer leaner meat—just take care not to overbake, as breast cooks a bit faster.
How spicy is this recipe?
With the listed amount of cayenne, it’s mildly spicy. Feel free to leave it out for a milder flavor, or add a bit extra if you love heat. Shawarma should be deeply spiced, but not overwhelming!
Can I prep the chicken the night before?
Absolutely—marinating overnight is ideal for developing the boldest flavor and tender texture in your Chicken Shawarma in a Loaf Pan. It’s a fantastic make-ahead dish for busy nights or entertaining.
What can I use instead of yogurt for a dairy-free version?
You can swap the Greek yogurt for a thick, unsweetened plant-based yogurt or even a little extra olive oil plus a squeeze of lemon. It won’t taste exactly the same, but your Chicken Shawarma in a Loaf Pan will still be delicious and juicy.
Do I need special equipment for this recipe?
Nope! One standard loaf pan, some parchment paper, and your oven are all it takes to nail this showstopping Chicken Shawarma in a Loaf Pan. It’s low-fuss, high-impact food at its best.
Final Thoughts
There’s just something magical about making Chicken Shawarma in a Loaf Pan—it’s easy, fun, and always delivers bold, restaurant-worthy results. I truly can’t wait for you to try this at home; it’s the kind of dish you’ll want to make again and again for family and friends. Enjoy every flavorful, juicy bite!
More Flavor-Packed Chicken Recipes to Try
If this Chicken Shawarma in a Loaf Pan wowed your taste buds, you’re going to love these other bold and easy chicken dishes. Kick up the flavor with the juicy and aromatic Crispy Mediterranean Roasted Chicken, or go Tex-Mex with the simple and satisfying No-Fuss Chicken Fajitas. For a creamy and garlicky comfort meal, don’t miss the Creamy Boursin Garlic Herb Chicken. Need a flavorful side? The Savory Garlic Butter Rice pairs beautifully with any protein. And for another fun presentation idea, check out the crowd-pleasing Baked Garlic Parmesan Chicken.
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Chicken Shawarma in a Loaf Pan Recipe
- Total Time: 1 hour 15 minutes
- Yield: 6 servings
Description
Juicy, spiced Chicken Shawarma in a loaf pan—easy, oven-roasted flavor perfect for meal prep or quick weeknight dinners.
Ingredients
Main Ingredients
- 2 lbs boneless, skinless chicken thighs
- 1 large onion, sliced
- Nonstick spray or parchment paper (for lining pan)
Marinade
- 1/4 cup plain Greek yogurt
- 1/4 cup olive oil
- 3 tablespoons lemon juice
- 5 cloves garlic, minced
- 1 tablespoon ground cumin
- 1 tablespoon smoked paprika
- 2 teaspoons ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon ground cinnamon
- 1/2 teaspoon cayenne pepper (optional)
- 1 1/2 teaspoons salt
- 1 teaspoon black pepper
For Serving (Optional)
- Pita or flatbread
- Garlic sauce or tahini
- Pickled onions
- Chopped lettuce, tomato, cucumber
Instructions
- Prepare the Marinade: In a large bowl, whisk together the Greek yogurt, olive oil, lemon juice, minced garlic, cumin, smoked paprika, coriander, turmeric, cinnamon, cayenne pepper, salt, and black pepper until the marinade is smooth and fully combined.
- Marinate the Chicken: Add the chicken thighs to the marinade, tossing to coat every surface thoroughly. Cover the bowl and refrigerate for at least 2 hours, or overnight for deeper flavor.
- Preheat and Prepare the Pan: Preheat your oven to 375°F (190°C). Line a loaf pan with parchment paper, leaving an overhang on the sides to make removal easier.
- Layer the Ingredients: Spread the sliced onion evenly on the bottom of the loaf pan. Stack the marinated chicken thighs tightly on top of the onions, pressing down to fit them snugly.
- Bake Covered: Cover the loaf pan with foil and bake for 45 minutes, allowing the chicken to cook gently in its own juices.
- Bake Uncovered for Crispiness: Remove the foil, increase oven temperature to 425°F (220°C), and bake for another 15–20 minutes, until the edges become crispy and the top is golden brown.
- Rest, Slice, and Serve: Let the chicken rest in the pan for 5–10 minutes. Lift it out using the parchment overhang, then slice thinly for serving. Enjoy in pita or flatbread with garlic sauce and veggies if desired.
Notes
- For extra caramelization, briefly broil the sliced chicken after baking.
- Yogurt in the marinade keeps the meat extra tender; don’t skip it.
- This recipe works well with boneless, skinless chicken breast, but thighs are juicier and more flavorful.
- Marinating overnight gives the best flavor.
- Leftovers are delicious in salads, wraps, or grain bowls.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Main-course
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1/6 of recipe (approx. 5-6 oz chicken with sauce and veggies)
- Calories: 340
- Sugar: 3g
- Sodium: 650mg
- Fat: 19g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 130mg