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Chicken Shawarma in a Loaf Pan

Chicken Shawarma in a Loaf Pan
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This Chicken Shawarma in a Loaf Pan recipe offers a simplified, home-friendly way to enjoy the rich, smoky, and aromatic flavors of Middle Eastern street food. Juicy chicken pieces marinated in a blend of traditional shawarma spices, yogurt, and lemon juice are baked in a loaf pan for easy slicing and serving. Perfect for quick weeknight dinners, sandwiches, or casual gatherings, this versatile dish is mild, family-friendly, and can be easily customized to suit various dietary preferences.

Ingredients

Scale

Protein

  • 1.5 lbs chicken breast or thighs, cut into bite-sized pieces

Marinade

  • 3 garlic cloves, minced
  • 1 tsp ground cumin
  • 1 tsp paprika
  • 1/2 tsp turmeric
  • 1 tsp ground coriander
  • 1/2 cup plain yogurt
  • 2 tbsp lemon juice
  • 2 tbsp olive oil, plus extra for greasing
  • 1 tsp salt
  • 1/2 tsp black pepper

Optional Garnishes

  • Fresh parsley or cilantro, chopped
  • Tahini sauce
  • Sumac spice

Instructions

  1. Prepare the Marinade: In a large bowl, whisk together minced garlic, ground cumin, paprika, turmeric, coriander, yogurt, lemon juice, olive oil, salt, and black pepper until well combined to form a fragrant marinade.
  2. Marinate the Chicken: Add the cut chicken pieces to the marinade and toss until all pieces are evenly coated. Cover and refrigerate for at least 1 hour, preferably overnight, to let flavors penetrate deeply.
  3. Preheat the Oven and Prepare Loaf Pan: Preheat your oven to 375°F (190°C). Lightly grease a standard loaf pan with olive oil to prevent sticking and ensure even cooking.
  4. Layer the Chicken: Transfer the marinated chicken into the loaf pan, pressing down firmly to create a compact, uniform layer which helps the loaf hold its shape during baking.
  5. Bake Until Cooked Through: Place the loaf pan in the oven and bake for 35-45 minutes, until the chicken is fully cooked, edges begin to brown, and the internal temperature reaches 165°F (74°C).
  6. Rest and Slice: Remove the loaf pan from the oven and allow the chicken loaf to rest for 10 minutes to lock in juices. Then carefully slice into portions to serve.

Notes

  • For juicier results, use chicken thighs instead of breasts.
  • Do not skip the marinating step to ensure deep, rich flavors.
  • Press the chicken firmly in the loaf pan to help the loaf hold together for clean slicing.
  • Allow the loaf to rest before slicing for moist, tender pieces.
  • Adjust spices to taste if you prefer mild or spicier flavors.

Nutrition

Keywords: chicken shawarma, loaf pan, Middle Eastern, baked shawarma, easy dinner, meal prep

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