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Chicken Shawarma in a Loaf Pan Recipe

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4.2 from 4 reviews

This Chicken Shawarma baked in a loaf pan features marinated chicken breasts stacked and baked to tender perfection. The flavorful marinade of yogurt, garlic, spices, and parmesan imparts a succulent taste that’s perfect for gyros, sandwiches, salads, or bowls. The method involves baking at high heat for a juicy and easy-to-slice shawarma chicken.

Ingredients

Main Ingredients

  • 2 lbs. chicken breasts, pounded to an even 1/4 inch thickness
  • 3 teaspoons paprika
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly grated pepper
  • 3 tablespoons plain Greek yogurt
  • 6–8 cloves garlic, minced
  • 1 stick butter, partially melted
  • 1/3 cup parmesan cheese
  • 1/4 cup freshly minced parsley

Optional Traditional Shawarma Marinade

  • 2 teaspoons ground coriander
  • 2 teaspoons ground cumin
  • 2 teaspoons ground cardamom
  • 2 teaspoons smoked paprika
  • 1 teaspoon ground cayenne pepper
  • 1 1/2 teaspoons salt
  • Black pepper to taste
  • 3 tablespoons plain Greek yogurt
  • 1/3 white onion, minced
  • 3 garlic cloves, minced
  • 1 tablespoon lemon juice
  • 3 tablespoons olive oil

Instructions

  1. Prepare the Marinade: In a large bowl, combine chicken breasts with paprika, garlic powder, onion powder, salt, freshly grated pepper, Greek yogurt, minced garlic, partially melted butter, parmesan, and parsley. Toss thoroughly to evenly coat the chicken on both sides, scraping any excess marinade from the bowl onto the chicken.
  2. Arrange Chicken in Loaf Pan: Lightly coat a loaf pan with non-stick spray. Pile the marinated chicken evenly inside the pan, stacking the pieces carefully.
  3. Bake the Chicken: Place the loaf pan uncovered in an oven preheated to 450°F (232°C). Bake for 45 minutes or until the internal temperature reaches at least 165°F (74°C) at the thickest point to ensure doneness.
  4. Rest and Collect Juices: Remove the pan from the oven. Pour out the excess pan juices into a bowl, then return the juices to the loaf pan over the chicken to keep it moist. Set the bowl of reserved juices aside. Let the chicken rest in the loaf pan for 10 minutes.
  5. Slice the Chicken: Carefully turn the loaf pan contents out onto a clean cutting board. Using a sharp knife, thinly slice the layered chicken into shawarma-style slices.
  6. Store Leftovers: Place leftover sliced chicken into a food storage container. Add some of the reserved pan juices to keep the chicken moist. Cover tightly and refrigerate for up to 4 days.

Notes

  • For a more traditional chicken shawarma flavor, substitute the marinade ingredients with ground coriander, cumin, cardamom, smoked paprika, cayenne pepper, salt, black pepper, Greek yogurt, minced white onion, garlic, lemon juice, and olive oil; then follow the same cooking process and timing.
  • Make sure to rest the chicken after baking to retain its juices and maximize tenderness.
  • Use a meat thermometer to check that the internal temperature reaches 165°F to ensure food safety.
  • Feel free to serve the thinly sliced chicken in pita bread, bowls, salads, or sandwiches for versatile meal options.

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