This Chicken Shawarma in a Loaf Pan is a fun and tasty way to enjoy a classic dish! Juicy chicken marinated in flavorful spices, all baked to perfection in an easy loaf shape.
It’s like a flavorful hug in a loaf pan! I love making sandwiches with it, adding fresh veggies and zesty sauce. Quick and satisfying for the win! 🎉
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are perfect here, but you can swap them for thighs for a juicier option. If you’re vegetarian, consider using firm tofu or seitan marinated in the same spices.
Spices: The blend of cumin, paprika, turmeric, and others creates that amazing shawarma flavor. If you can’t find one, use a store-bought shawarma spice mix instead! Fresh herbs like thyme or oregano can add a nice twist too.
Greek Yogurt: This adds creaminess to your marinade. If you’re dairy-free, unsweetened coconut yogurt or any plant-based yogurt can be a good substitute. Just keep an eye on the flavor, as coconut can be sweet.
Bread: A large loaf of French bread works great. You can also use pita bread or wraps for individual servings. Whole-grain options are a healthier choice if you prefer!
How Do You Get Juicy Chicken in the Oven?
The key to juicy chicken is all in the marination process! Make sure you coat the chicken well with the marinade, as it helps tenderize and infuse flavor. Letting it marinate for several hours (or overnight) makes a noticeable difference.
- Preheat your oven but ensure it’s not too hot; 375°F (190°C) is ideal for even cooking.
- Use a meat thermometer to check for doneness – 165°F (75°C) is your goal. Remove the chicken just in time to avoid drying it out.
- Let the chicken rest before slicing. This helps retain its juices for a tastier meal!
Chicken Shawarma in a Loaf Pan
Ingredients You’ll Need:
For the Chicken:
- 4 boneless, skinless chicken breasts
- 4 cloves garlic, minced
- 2 teaspoons ground cumin
- 2 teaspoons ground paprika
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1/2 teaspoon cayenne pepper (optional for heat)
- 1/2 teaspoon ground cinnamon
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 tablespoons plain Greek yogurt
- 2 tablespoons olive oil
- Juice of 1 lemon
For Garnish and Serving:
- Fresh cilantro or parsley, chopped (for garnish)
- 1 large loaf of bread (French bread or similar)
- Sliced cucumber, tomato, and red onion (for serving)
- Optional: garlic sauce or tahini for drizzling
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time, plus at least 1 hour for marinating (or longer for more flavor). Cooking the chicken in the oven will take around 30-40 minutes. Altogether, you’re looking at about 1.5 hours at minimum to get delicious Chicken Shawarma ready to serve!
Step-by-Step Instructions:
1. Make the Marinade:
In a mixing bowl, combine the minced garlic, cumin, paprika, turmeric, coriander, cayenne pepper, cinnamon, salt, black pepper, Greek yogurt, olive oil, and lemon juice. Stir everything together until it’s a smooth marinade. This is what makes the chicken super flavorful!
2. Marinate the Chicken:
Place the chicken breasts into a large resealable bag or a shallow dish. Pour the marinade over the chicken, making sure to coat each piece well. If you’re using a bag, seal it and give it a good massage to rub the marinade into the chicken. Refrigerate for at least 1 hour, but if you can, let it marinate for 4-6 hours or even overnight for the best flavor.
3. Preheat and Cook:
Once the chicken is nicely marinated, preheat your oven to 375°F (190°C). Take the chicken breasts out of the marinade and place them in a loaf pan, arranging them side by side.
4. Bake the Chicken:
Bake the chicken in the oven for about 30-40 minutes, or until it’s fully cooked and the juices run clear when cut (the internal temperature should reach 165°F/75°C). It should smell amazing by now!
5. Rest and Slice:
After removing the chicken from the oven, let it rest for about 5 minutes. This step helps keep the chicken juicy. Then, slice the cooked chicken breasts crosswise into thick pieces for serving.
6. Prepare the Bread and Serve:
If you’d like, slice the loaf of bread lengthwise to create a base, or just serve it alongside. Arrange the sliced chicken on top of the bread in the loaf pan or place it on a serving platter. Garnish with the chopped cilantro or parsley.
7. Add Fresh Veggies:
Serve the shawarma with sliced cucumber, tomato, and red onion on the side. For an extra burst of flavor, drizzle with garlic sauce, tahini, or your favorite yogurt-based sauce.
Enjoy your flavorful Chicken Shawarma in a Loaf Pan as a delicious sandwich or plated meal! It’s sure to be a hit with everyone!
Can I Use Chicken Thighs Instead of Breasts?
Absolutely! Chicken thighs are juicier and can add even more flavor. Just make sure to adjust the cooking time slightly, as thighs may need a few extra minutes to cook through.
What Can I Use Instead of Greek Yogurt?
If you need a substitute for Greek yogurt, plain regular yogurt or a dairy-free alternative like coconut or almond yogurt work well. Just keep in mind that coconut yogurt has a distinct flavor that may alter the taste slightly.
Can I Make This Recipe in Advance?
Yes, you can marinate the chicken the day before and store it in the refrigerator. Just make sure to bake it the same day you plan to serve for the best texture and flavor!
How Should I Store Leftovers?
Store any leftover chicken in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it in the microwave or on the stovetop until heated through. Enjoy it in wraps or salads for another delicious meal!
