If you have been craving the irresistible flavors of Middle Eastern street food but want a hassle-free way to enjoy it at home, this Chicken Shawarma in a Loaf Pan Recipe is exactly what you need. It brings all the smoky, garlicky, and savory goodness of traditional shawarma straight into your oven, using simple ingredients that transform into a melt-in-your-mouth dish with minimal effort. This recipe is a total game-changer for weeknight dinners or casual gatherings, providing juicy, flavorful chicken slices that are perfect for wraps, salads, or rice bowls.
Ingredients You’ll Need
The beauty of this Chicken Shawarma in a Loaf Pan Recipe lies in its straightforward ingredients, each chosen carefully to build layers of vibrant flavor and a pleasing texture. From aromatic spices to creamy Greek yogurt and rich butter, each component contributes something special to the final dish.
- 2 lbs boneless, skinless chicken breasts: The lean protein that soaks up all the spices beautifully.
- 3 tsp paprika: Adds a smoky depth and vibrant color that defines shawarma seasoning.
- 2 tsp garlic powder: Delivers a mellow garlic flavor evenly throughout.
- 2 tsp onion powder: Contributes subtle sweetness and complexity.
- ¾ tsp salt: Enhances all flavors, bringing everything together perfectly.
- ½ tsp freshly ground black pepper: Provides slight heat and sharpness.
- 3 tbsp plain Greek yogurt: Tenderizes the chicken while adding a silky texture.
- 6–8 cloves garlic, minced: Fresh garlic amps up the savory punch instantly.
- 1 stick butter, partially melted: Infuses the chicken with richness and helps brown it during baking.
- â…“ cup grated Parmesan cheese: A surprising twist that adds a nutty, umami layer.
- ¼ cup freshly minced parsley: Brings freshness and a pop of green color.
- Optional tip: For an exciting kick, add cayenne pepper or smoked paprika to the spice mix.
How to Make Chicken Shawarma in a Loaf Pan Recipe
Step 1: Prepare the Marinade
Start by mixing the chicken breasts with all the flavorful ingredients in a large bowl—paprika, garlic powder, onion powder, salt, pepper, minced garlic, Greek yogurt, partially melted butter, Parmesan cheese, and parsley. Toss everything together until the chicken is fully coated with the aromatic marinade. This step is crucial because it allows every piece to soak up those bold spices and creamy textures, setting the foundation for an unforgettable dish.
Step 2: Assemble the Chicken in the Loaf Pan
Next, lightly grease a loaf pan with non-stick spray to prevent any sticking, then pile the marinated chicken evenly inside. Using a loaf pan creates the perfect environment for the chicken to bake uniformly while capturing its juices, which will intensify the flavor as it cooks.
Step 3: Bake to Perfection
Place the pan in a preheated oven at 450°F (232°C) and bake for about 45 minutes. The high heat seals in moisture and crisps the edges just a little, while ensuring that the chicken reaches an internal temperature of 165°F (74°C) to guarantee it is safe and tender. This method lets you enjoy perfectly cooked shawarma without any of the fuss of grilling or turning skewers.
Step 4: Rest and Slice
Once baked, carefully remove the pan from the oven and pour any excess juices into a bowl for safekeeping. Spoon the juices back over the chicken in the pan and let it rest for 10 minutes; this step helps the meat relax and reabsorb those flavorful juices. After resting, flip the entire loaf pan onto a cutting board and slice the chicken thinly to reveal juicy, seasoned pieces ready to be devoured.
How to Serve Chicken Shawarma in a Loaf Pan Recipe
Garnishes
The flavor adventure doesn’t end when the chicken hits your plate. Fresh herbs like parsley or cilantro add a herbal brightness, while a drizzle of garlic sauce, tahini, or even a squeeze of lemon juice can bring layers of creaminess and acidity that perfectly balance the spices.
Side Dishes
This versatile Chicken Shawarma in a Loaf Pan Recipe pairs beautifully with warm pita bread, crisp cucumber salad, or a vibrant tabbouleh. For something heartier, serve it alongside fluffy rice or couscous and roasted vegetables. The options are endless, and each side dish enhances the meal with contrasting textures and complementary flavors.
Creative Ways to Present
Transform your shawarma into wraps stuffed with fresh veggies and sauces for an easy handheld meal. Or customize shawarma bowls layering your chicken over grains and greens, adding your favorite pickled vegetables. These serving ideas turn everyday dishes into impressive presentations for family dinners or entertaining friends.
Make Ahead and Storage
Storing Leftovers
Leftover chicken shawarma keeps wonderfully in an airtight container in the fridge for up to 3 days. Keep it covered with some of the reserved pan juices to retain moisture and flavor, ensuring each bite is as satisfying as the first.
Freezing
You can freeze the cooked chicken for up to 2 months by placing sliced pieces in a freezer-safe bag with a bit of leftover juice to prevent drying out. When you’re ready, thaw it overnight in the fridge for easy meal prep on busy days.
Reheating
Reheat leftovers gently in a skillet over medium heat with a splash of water or pan juices to keep the chicken juicy and tender. Alternatively, microwave with a cover for short bursts of time, stirring occasionally to warm evenly without drying out.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs offer a richer flavor and stay extra moist, making them an excellent alternative to breasts in this recipe.
Is Greek yogurt necessary in the marinade?
Greek yogurt is key as it tenderizes the chicken and adds a subtle tang that balances the spices, but you can substitute with plain yogurt if needed.
How spicy is this Chicken Shawarma in a Loaf Pan Recipe?
The recipe is mildly spiced, ideal for most palates, but you can easily adjust the heat by adding cayenne or smoked paprika to suit your taste.
Can this dish be made ahead of time?
Yes! You can marinate the chicken overnight for even deeper flavor and bake it just before serving to save time on busy days.
What is the best way to serve the leftover pan juices?
The pan juices are bursting with flavor—serve them alongside the chicken to pour over wraps, salads, or rice bowls for an added punch of savory goodness.
Final Thoughts
This Chicken Shawarma in a Loaf Pan Recipe is one of those comforting, flavor-packed meals that feels both special and effortlessly easy. Whether you’re feeding family or impressing guests, it brings a vibrant taste of the Middle East to your kitchen with very little fuss. Give it a try, and you’ll soon understand why it’s become a personal favorite in my recipe collection—trust me, your taste buds will thank you.
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Chicken Shawarma in a Loaf Pan Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Middle Eastern
Description
This Chicken Shawarma recipe features tender, marinated boneless chicken breasts baked in a loaf pan to juicy perfection. Flavored with a blend of paprika, garlic, onion powder, and Parmesan, and enriched with Greek yogurt and butter, this dish combines Middle Eastern-inspired spices with creamy richness. Perfectly baked at high heat, this recipe yields flavorful, thinly sliced shawarma ideal for wraps, salads, or bowls.
Ingredients
Chicken and Marinade
- 2 lbs boneless, skinless chicken breasts
- 3 tsp paprika
- 2 tsp garlic powder
- 2 tsp onion powder
- ¾ tsp salt
- ½ tsp freshly ground black pepper
- 3 tbsp plain Greek yogurt
- 6–8 cloves garlic, minced
- 1 stick butter, partially melted
- â…“ cup grated Parmesan cheese
- ¼ cup freshly minced parsley
Additional Flavor Suggestion
- Optional: cayenne pepper or smoked paprika for added heat
Instructions
- Prepare the Marinade: In a large bowl, combine the chicken breasts with minced garlic, Greek yogurt, paprika, garlic powder, onion powder, salt, black pepper, grated Parmesan cheese, partially melted butter, and freshly minced parsley. Toss well to ensure the chicken is evenly coated with all the spices and ingredients.
- Assemble in Loaf Pan: Spray a standard loaf pan with non-stick cooking spray to prevent sticking. Evenly pile the marinated chicken mixture into the loaf pan, spreading it out evenly for uniform cooking.
- Bake: Preheat your oven to 450°F (232°C). Place the loaf pan with the chicken in the oven and bake for 45 minutes. Check that the internal temperature of the chicken reaches at least 165°F (74°C) at the thickest part to ensure it is fully cooked and safe to eat.
- Rest and Slice: Remove the loaf pan from the oven. Carefully pour any excess pan juices into a bowl and then return those juices over the chicken in the pan. Allow the chicken to rest for 10 minutes to retain its juices and enhance flavor.
- Serve: Invert the loaf pan onto a clean cutting board. Slice the baked chicken thinly. Serve with the reserved pan juices poured over the top for additional moisture and flavor.
- How to Serve – Wraps: Place sliced shawarma in pita bread with fresh vegetables and a drizzle of tahini or garlic sauce for a delicious sandwich variation.
- How to Serve – Salads: Top a bed of mixed greens with shawarma slices, cucumbers, tomatoes, and a yogurt-based dressing to make a light and refreshing meal.
- How to Serve – Bowls: Serve the sliced chicken shawarma over cooked rice or couscous, accompanied by roasted vegetables for a satisfying bowl meal.
Notes
- For extra heat, add cayenne pepper or smoked paprika to the spice mix.
- Resting the chicken after baking is crucial to keep it juicy and tender.
- Ensure the internal temperature reaches 165°F (74°C) to guarantee the chicken is fully cooked.
- Use plain Greek yogurt to add creaminess without extra sweetness.
- Partially melted butter helps incorporate richness and moisture into the marinade.
- Serving with pan juices enhances flavor and moisture in the final dish.
