Name: Chicken Shawarma in a Loaf Pan Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Middle Eastern
Ingredients: 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; ⅓ cup grated Parmesan cheese; ¼ cup freshly minced parsley; Optional: cayenne pepper or smoked paprika for added heat

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

Scale

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
⅓ cup grated Parmesan cheese
¼ cup freshly minced parsley

Additional Flavor Suggestion

Optional: cayenne pepper or smoked paprika for added heat

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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.