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; Cayenne pepper or smoked paprika (for added heat)

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

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

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, 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.