If you’ve ever fallen in love with the vibrant, aromatic flavors of Middle Eastern street food, then you’re in for a real treat with this Chicken Shawarma in a Loaf Pan Recipe. It’s a delicious, simpler twist on traditional shawarma where tender, juicy chicken is marinated with bold spices, baked to perfection in a loaf pan, and served with all the flavorful juices. The ease of preparation combined with that incredible depth of flavor makes it one of those dishes you’ll want to make again and again, whether for a casual weeknight dinner or impressing guests without spending hours in the kitchen.
Ingredients You’ll Need
All the magic in this Chicken Shawarma in a Loaf Pan Recipe comes from a handful of simple but carefully chosen ingredients. Each one adds a crucial layer of flavor, moisture, or texture to ensure that every bite is bursting with bold, garlicky, and herbaceous goodness.
- 2 lbs boneless, skinless chicken breasts: The lean protein base that soaks up all the spices beautifully while staying juicy.
- 3 tsp paprika: Adds warmth and a mild smokiness that is truly characteristic of shawarma.
- 2 tsp garlic powder: Deepens the garlicky flavor without overpowering the dish.
- 2 tsp onion powder: Infuses a subtle sweetness and earthy undertone.
- ¾ tsp salt: Essential for bringing out all the other flavors in the marinade.
- ½ tsp freshly ground black pepper: Gives a gentle heat that wakes up your palate.
- 3 tbsp plain Greek yogurt: Keeps the chicken tender and adds a creamy tanginess.
- 6–8 cloves garlic, minced: Real garlic power that makes every bite irresistible.
- 1 stick butter, partially melted: Ensures rich moisture and golden browning during baking.
- â…“ cup grated Parmesan cheese: Adds umami depth and a subtle nutty flavor.
- ¼ cup freshly minced parsley: Brightens the dish with fresh herbal notes and a pop of color.
- Optional tip: For a little extra heat, mix in cayenne pepper or smoked paprika to the spice blend.
How to Make Chicken Shawarma in a Loaf Pan Recipe
Step 1: Prepare the Marinade
Start by creating a flavorful marinade that will penetrate the chicken deeply. In a large bowl, mix together the chicken breasts with minced garlic, Greek yogurt, paprika, garlic powder, onion powder, salt, pepper, grated Parmesan, partially melted butter, and fresh parsley. Toss everything until your chicken pieces are coated evenly. This marinade is the heart of your Chicken Shawarma in a Loaf Pan Recipe, as it locks in moisture and infuses the meat with authentic Middle Eastern spices.
Step 2: Assemble in the Loaf Pan
Spray a loaf pan lightly with non-stick spray to prevent sticking, then transfer your marinated chicken into the pan, spreading it out evenly. Using a loaf pan for cooking is a clever way to keep the juices pooled around the chicken, which means every slice will be flavorful and juicy. It also makes slicing after baking super simple and neat.
Step 3: Bake
Preheat your oven to a hot 450°F (232°C), then bake the chicken for about 45 minutes. The high heat ensures beautiful browning on top and seals in the juices, while the cook time guarantees tenderness all the way through. To be perfectly safe, use a thermometer to check that the internal temperature reaches 165°F (74°C).
Step 4: Rest and Slice
Once out of the oven, carefully pour any excess juices from the pan into a bowl, then return those rich juices back over the chicken in the pan. Allowing the chicken to rest for 10 minutes after baking helps redistribute juices, making it tender and succulent when you slice into it. When ready, flip the pan onto a cutting board and slice thinly for the most authentic shawarma texture.
Step 5: Serve
Whether you want to wrap it up, toss it on a salad, or plate it over grains, this Chicken Shawarma in a Loaf Pan Recipe is ready to shine. The juicy slices and rich pan juices create a perfect centerpiece for your meal.
How to Serve Chicken Shawarma in a Loaf Pan Recipe
Garnishes
Fresh garnishes take this dish from delicious to extraordinary. Brighten your chicken shawarma with freshly chopped parsley or cilantro, thin slices of cucumber, or a sprinkle of sumac for tangy brightness. A drizzle of tahini sauce or a dollop of garlic yogurt sauce complements the spices and adds luscious creaminess.
Side Dishes
Pairing your Chicken Shawarma in a Loaf Pan Recipe with the right sides elevates the whole experience. Think warm pita bread for wrapping, fluffy basmati rice or couscous for soaking up the juices, or a refreshing fattoush salad to add crunch and acidity. Roasted vegetables like eggplant, zucchini, or bell peppers make great hearty companions that also keep the meal well balanced.
Creative Ways to Present
Beyond traditional wraps and bowls, why not try layering sliced chicken shawarma on homemade flatbread pizzas with some chopped tomatoes and a sprinkle of cheese? Or use it as a protein-packed filling for savory crepes. You can even stuff it into pita pockets alongside pickled onions and salad greens for a portable, flavorful lunch.
Make Ahead and Storage
Storing Leftovers
Leftover Chicken Shawarma in a Loaf Pan Recipe keeps really well in an airtight container stored in the fridge. It stays juicy and flavorful for up to 3 days, making it perfect for quick meals or packed lunches during the week.
Freezing
If you want to make a big batch ahead of time, feel free to freeze cooked shawarma slices. Wrap them tightly in foil or place in freezer-safe bags, then store for up to 3 months. When you’re ready to eat, thaw overnight in the fridge for best texture.
Reheating
To bring your leftovers back to life, warm gently in a skillet over medium heat or in a low oven, spooning some of the reserved pan juices over the top to maintain moisture. Avoid overheating to keep the chicken tender and juicy rather than drying it out.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs lend even more juiciness and a richer flavor. Keep in mind they may take slightly longer to cook, so check for doneness carefully.
Is Greek yogurt essential in the marinade?
Greek yogurt acts as a tenderizer and adds creamy tang that balances the spices. If you need a substitute, plain yogurt works too, but Greek yogurt is ideal for the best texture.
Can I make this recipe spicy?
Yes! Add cayenne pepper or smoked paprika to the spice mix for a pleasant kick. Adjust the amount to suit your heat preference.
What if I don’t have a loaf pan? Can I use another dish?
You can use a similar-sized baking dish, but a loaf pan helps concentrate the flavors and juices better. A casserole dish or baking tray will work in a pinch.
How do I know when the chicken is done?
Use an instant-read thermometer inserted into the thickest part of the chicken piece—it should read 165°F (74°C). Proper temperature ensures safety and perfect juiciness.
Final Thoughts
This Chicken Shawarma in a Loaf Pan Recipe is a celebration of flavor and simplicity that you’ll want to share with everyone you know. It takes the beloved tastes of shawarma and makes it incredibly accessible for home cooking, with results that are both impressive and comforting. Give it a try, and you might just find a new weeknight favorite that brings a little extra warmth and spice to your table.
Print
Chicken Shawarma in a Loaf Pan Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4-6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Middle Eastern
Description
This Chicken Shawarma in a Loaf Pan recipe offers a simple, flavorful way to enjoy Middle Eastern-inspired grilled chicken baked conveniently in your oven. Marinated in a vibrant blend of paprika, garlic, yogurt, and Parmesan, the chicken bakes to juicy perfection and can be served in wraps, salads, or bowls. Perfect for an easy weeknight dinner or meal prep, this recipe yields tender, aromatic shawarma slices with a delicious buttery finish.
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
Optional
- Cayenne pepper or smoked paprika (for added heat)
Instructions
- Prepare the Marinade: In a large bowl, combine the chicken breasts with minced garlic, plain Greek yogurt, paprika, garlic powder, onion powder, salt, freshly ground black pepper, grated Parmesan cheese, partially melted butter, and freshly minced parsley. Toss everything well until the chicken is evenly coated with the marinade.
- Assemble in Loaf Pan: Spray a loaf pan with non-stick spray to prevent sticking. Evenly pile the marinated chicken into the loaf pan, spreading it out for uniform cooking.
- Bake: Preheat your oven to 450°F (232°C). Place the loaf pan in the oven and bake the chicken for 45 minutes, or until the internal temperature of the thickest piece reaches at least 165°F (74°C) 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, then return the juices back over the chicken in the pan. Let the chicken rest for 10 minutes; this allows the juices to redistribute and keeps the meat moist.
- Serve: Turn the pan onto a clean cutting board and slice the chicken thinly against the grain. Serve the sliced chicken with the reserved pan juices drizzled over for added flavor.
- How to Serve – Wraps: Place the sliced shawarma into warm pita bread with fresh vegetables like lettuce, tomatoes, cucumbers, and a drizzle of tahini or garlic sauce for a classic wrap.
- How to Serve – Salads: Top a mixed greens salad with the shawarma slices, cucumbers, tomatoes, and a yogurt-based dressing for a light, refreshing meal.
- How to Serve – Bowls: Serve the sliced shawarma over a bed of rice or couscous with roasted vegetables for a hearty and satisfying meal bowl.
Notes
- For additional heat, add cayenne pepper or smoked paprika to the spice blend.
- Using Greek yogurt in the marinade helps tenderize the chicken while adding creaminess.
- Resting the chicken after baking ensures juicy, tender slices and better flavor absorption.
- Can be prepared ahead of time and reheated for quick meals throughout the week.
- Serve with your favorite Middle Eastern sides like hummus, tabbouleh, or pickled vegetables for a complete meal.
