This Chicken Shawarma in a loaf pan is a tasty twist on the classic dish! It’s packed with tender chicken, warm spices, and a delicious garlic sauce—all easy to make in one pan.
I love how simple this recipe is; just mix, bake, and enjoy! It’s great for dinner and leftovers make perfect wraps for lunch the next day. Who doesn’t love a good sandwich? 🥙
Key Ingredients & Substitutions
Chicken Breasts: Using boneless, skinless chicken breasts keeps the dish lean. If you prefer, thighs can work well too, as they’re juicier and add more flavor.
Spices: The spice mix is essential for that classic shawarma flavor. If you’re missing one, don’t stress! You can replace ground coriander with additional cumin or paprika in a pinch.
Olive Oil: This is great for marinating and the cooking process. You can swap it for another oil like avocado oil, which has a higher smoke point and works well.
Plain Yogurt: If dairy is an issue, try using a plant-based yogurt to keep the marinating step. It helps tenderize the chicken.
Garlic Sauce or Tzatziki: These sauces are perfect with shawarma. You can create a quick version using Greek yogurt, garlic, lemon juice, and salt if short on time.
How Do I Get Juicy and Flavorful Chicken?
To achieve juicy and flavorful chicken, marinating is crucial. Here’s how to do it right:
- Mix your marinade well with all the spices and olive oil.
- Add your chicken and ensure it’s fully coated. Remember, the longer it marinated, the better it gets! Aim for at least 1 hour—overnight is ideal if you have the time.
- Press the chicken into the loaf pan to maintain its shape.
- Baking at the right temperature ensures it doesn’t dry out. Keep an eye on the cooking time!
Letting it rest before slicing helps keep the juices in. Trust me; it makes a big difference!
How to Make Chicken Shawarma in a Loaf Pan
Ingredients You’ll Need:
- 2 lbs boneless, skinless chicken breasts
- 3 tbsp olive oil
- 4 cloves garlic, minced
- 1 tbsp ground cumin
- 1 tbsp ground paprika
- 1 tbsp ground coriander
- 1 tsp ground turmeric
- 1 tsp ground cinnamon
- 1 tsp ground allspice
- 1/2 tsp cayenne pepper (adjust to taste)
- 1 tsp salt
- 1/2 tsp black pepper
- Juice of 1 lemon
- 1/4 cup plain yogurt (optional, for marinating)
- Fresh parsley or cilantro, chopped (for garnish)
- Garlic sauce or tzatziki, for serving
Time Needed:
This recipe will take about 1 hour 15 minutes, which includes 1 hour for marinating the chicken and 45-55 minutes for baking. The prep time is minimal, making it an easy dinner option!
Step-by-Step Instructions:
1. Preparing the Oven and Loaf Pan:
First, preheat your oven to 375°F (190°C). While the oven is warming up, lightly grease a loaf pan with a bit of olive oil so the chicken doesn’t stick later on.
2. Making the Marinade:
In a small bowl, mix together olive oil, minced garlic, lemon juice, cumin, paprika, coriander, turmeric, cinnamon, allspice, cayenne pepper, salt, and black pepper. Stir well until you have a fragrant marinade.
3. Marinating the Chicken:
Take your chicken breasts and place them in a large bowl or ziplock bag. Pour the marinade over the chicken, ensuring that each piece gets coated well. If you have yogurt, add it in now for extra flavor and tenderness. Give everything a good mix! For the best flavor, let the chicken marinate for at least 1 hour, or overnight in the refrigerator if you can plan ahead.
4. Arranging the Chicken:
After marinating, take the chicken out and arrange the pieces tightly in the loaf pan. You want to press them down a little so they hold together while cooking.
5. Baking the Chicken:
Put the loaf pan in the preheated oven and bake for about 45-55 minutes. You’ll know it’s done when the chicken is nicely browned and cooked all the way through. If you have a meat thermometer, aim for an internal temperature of 165°F (75°C).
6. Slicing and Serving:
Once cooked, remove the loaf pan from the oven and let the chicken rest for about 10 minutes. This step is important for keeping the juices inside! Carefully slice the chicken loaf into thick pieces.
7. Enjoying Your Shawarma:
Serve the chicken on a platter, garnished with fresh parsley or cilantro. Drizzle with delicious garlic sauce or tzatziki on top. It’s perfect for making sandwiches, wraps, or serving alongside rice and salad. Enjoy your tasty Chicken Shawarma!
Bon appétit!
Can I Use Chicken Thighs Instead of Breasts?
Yes, absolutely! Chicken thighs are a great choice as they tend to be juicier and more flavorful. Just keep the cooking time similar for tender results.
Is There a Vegetarian Option for This Recipe?
Definitely! You can substitute the chicken with firm tofu, tempeh, or even a mix of roasted vegetables. Just ensure to adjust the marinating time depending on the ingredient you choose.
How Do I Store Leftovers?
Store any leftover chicken shawarma in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently in the microwave or on the stove, adding a splash of water to keep it moist.
What Can I Serve This With?
This dish pairs well with rice, pita bread, or in salads. It also makes for delicious wraps, especially when topped with garlic sauce or tzatziki.
