Description
This Chicken Shawarma in a Loaf Pan recipe combines traditional Middle Eastern spices with a simple and convenient one-pan baking method. Juicy, tender chicken thighs are coated with a flavorful blend of cumin, paprika, coriander, turmeric, allspice, garlic, olive oil, and lemon juice then baked to perfection in a loaf pan. The dish is easy to prepare, delivers consistent tenderness, and is perfect for sandwiches, salads, or served alongside rice. It’s a family-friendly, gluten-free recipe that brings restaurant-quality shawarma to your home kitchen with minimal cleanup.
Ingredients
Scale
Chicken and Marinade
- 1.5 to 2 lbs boneless, skinless chicken thighs
- 3 tablespoons olive oil (plus extra for greasing the loaf pan)
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon ground allspice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons fresh lemon juice
- 1/3 cup Greek yogurt (optional, for marinating)
Garnish
- Fresh parsley or cilantro, chopped
- Optional: tahini or extra lemon juice for drizzling
Instructions
- Prepare the Spice Marinade: In a small bowl, whisk together ground cumin, paprika, ground coriander, turmeric powder, ground allspice, salt, and black pepper with minced garlic, olive oil, and lemon juice until a fragrant and cohesive paste forms, perfect for evenly coating the chicken.
- Marinate the Chicken: Place the chicken thighs in a large bowl or a resealable plastic bag. Pour the spice marinade over the chicken, ensuring every piece is well coated. For best results, refrigerate and marinate for at least 30 minutes, though you can proceed immediately if short on time. Optionally, add Greek yogurt to tenderize and add tanginess when marinating.
- Arrange Chicken in the Loaf Pan: Preheat your oven to 400°F (200°C). Lightly grease a standard 8×4-inch loaf pan with olive oil. Tightly layer the marinated chicken thighs inside the pan, packing them closely together without overlaps to form a compact loaf.
- Bake the Loaf: Place the loaf pan in the preheated oven and bake uncovered for 35 to 40 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). The spices will caramelize slightly, and the pan will trap steam to keep the chicken juicy and tender.
- Rest and Slice: Remove the loaf pan from the oven and let the chicken rest for 10 minutes outside the oven to allow juices to redistribute. Carefully remove the loaf from the pan and slice into portions for serving.
Notes
- Use boneless, skinless chicken thighs for better moisture and flavor retention compared to breasts.
- Marinate the chicken longer, up to overnight, to deepen flavors and tenderness.
- For spicier variation, add cayenne pepper or red chili flakes to the spice mix.
- You may substitute chicken breasts for a leaner option, adjusting cooking time accordingly.
- Vegetarian alternatives include marinated cauliflower florets or chickpeas with the same spice blend.
- Use fresh herbs like parsley, cilantro, mint, or dill for garnish to vary the herbal flavor.
- Allow the meat to rest before slicing to keep it juicy.
- Store leftovers in an airtight container refrigerated up to 3 days or freeze for up to 2 months.
- Reheat gently in a covered skillet or low-temperature oven to avoid drying out.
- Prep Time: 10 minutes (plus 30 minutes marinating)
- Cook Time: 35-40 minutes
- Category: Appetizers
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1/4 loaf (about 4 oz cooked chicken)
- Calories: 280 kcal
- Sugar: 1 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 27 g
- Cholesterol: 105 mg
Keywords: chicken shawarma, loaf pan recipe, middle eastern chicken, baked chicken shawarma, easy shawarma recipe, gluten free shawarma