Loaf Pan Chicken Shawarma

This Loaf Pan Chicken Shawarma is a simple, flavorful, and juicy take on the classic Middle Eastern dish. With a perfect blend of aromatic spices like cumin, paprika, coriander, and cinnamon, the chicken is marinated and cooked in the oven to create a tender, delicious shawarma without needing a grill. Ideal for family dinners or meal prep, this recipe brings the authentic taste of shawarma right to your kitchen.

Why You’ll Love This Recipe

This chicken shawarma is full of bold spices and tender, juicy chicken. Marinated and cooked in the oven, it’s an easy and hands-off way to make shawarma without the need for a grill. The loaf pan method creates a compact and flavorful chicken roast, making every bite packed with juicy goodness. It’s a perfect recipe for meal prepping or serving a large group!

Ingredients

• 3 lbs boneless, skinless chicken thighs

• 3 tbsp olive oil

• 1 1/2 tbsp ground cumin

• 1 tbsp smoked paprika

• 1 1/2 tsp ground coriander

• 1 1/2 tsp garlic powder

• 1 tsp salt

• 3/4 tsp cinnamon

• 1/2 tsp turmeric

• 1/2 tsp cardamom

• 1/2 tsp black pepper

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Marinate the chicken:

1. In a large bowl, toss the chicken with olive oil. Add the spices (cumin, paprika, coriander, garlic powder, salt, cinnamon, turmeric, cardamom, and black pepper) and toss until the chicken is evenly coated with the seasoning.

Layer the chicken:

2. Layer the seasoned chicken thighs tightly in a 9×5 inch loaf pan. Cover with parchment paper and place another loaf pan on top. Weigh down the top loaf pan with heavy cans or similar weight. Let the chicken marinate in the fridge for 2 hours.

Preheat the oven:

3. Preheat your oven to 425°F (220°C). Remove the cans and the top loaf pan but leave the parchment paper in place.

Cook the chicken:

4. Roast the chicken in the oven for 50 to 60 minutes, or until an instant-read thermometer inserted into the center of the chicken reaches 165°F (74°C).

Rest and slice:

5. Remove the chicken from the oven and let it cool for a few minutes. Pour the pooled liquids into a bowl (do not discard!). Flip the chicken onto a cutting board and slice thinly using a sharp knife.

Serve:

6. Serve the sliced chicken shawarma with your favorite sides like pita bread, rice, or vegetables. You can store any leftover chicken in the reserved liquid to prevent it from drying out.

Servings and Timing

• Servings: 8 servings

• Prep Time: 10 minutes

• Cook Time: 1 hour

• Total Time: 3 hours 10 minutes (including marinating time)

Variations

• Make it spicy: Add cayenne pepper or chili flakes to the seasoning mix for a spicy kick.

• Vegetarian Option: Substitute the chicken with large pieces of cauliflower or tempeh for a plant-based shawarma.

• Serve with toppings: Add garlic sauce, yogurt, or tahini, and top with fresh vegetables like tomatoes, cucumber, and lettuce for extra flavor and crunch.

Storage & Reheating Tips

• Storage: Store the chicken in an airtight container in the fridge for up to 4 days. Keep the reserved liquids in a separate container to help keep the chicken moist.

• Reheating: Reheat in the oven at 350°F (175°C) for 10–15 minutes or in a skillet over medium heat, adding a little of the reserved liquids to keep the chicken moist.

FAQs

1. Can I use chicken breasts instead of thighs?

Yes, you can use boneless, skinless chicken breasts, but chicken thighs are recommended for their juiciness and tenderness. If using breasts, be careful not to overcook them.

2. How do I make this recipe spicier?

If you want more heat, add cayenne pepper, red pepper flakes, or fresh chopped chili peppers to the seasoning mix.

3. Can I cook this recipe in a slow cooker?

While the loaf pan method gives great results, you can cook the marinated chicken in a slow cooker on low for 3-4 hours. Just make sure to follow the same seasoning instructions.

4. Can I prepare this dish ahead of time?

Yes! You can marinate the chicken up to 24 hours in advance and store it in the fridge. Then, simply roast it when you’re ready to cook.

5. How do I slice the chicken for shawarma?

Once the chicken is cooked and rested, use a sharp knife to slice it thinly. The slices should be about 1/4-inch thick for the best texture.

6. Can I freeze leftovers?

Yes, the chicken can be frozen for up to 3 months. Store the chicken in an airtight container with the reserved liquids for the best results.

7. Can I add vegetables to the loaf pan?

For added flavor, you can add vegetables like sliced bell peppers or onions to the loaf pan along with the chicken, allowing them to cook in the flavorful juices.

8. What should I serve with this dish?

Chicken shawarma pairs well with rice, quinoa, couscous, or in a pita wrap with fresh veggies. It’s also great with a side of hummus, tabbouleh, or roasted vegetables.

9. Can I use a different cooking fat?

You can use any neutral oil (like canola or vegetable oil) instead of ghee or coconut oil if you prefer, though ghee or coconut oil will add extra flavor.

10. Can I make this recipe in a regular pan?

While the loaf pan method works great for this recipe, you can cook the marinated chicken in a baking dish or roasting pan. Just layer the chicken tightly and cover it with foil for the best results.

Conclusion

This Loaf Pan Chicken Shawarma is a flavorful and easy way to enjoy this beloved Middle Eastern dish at home. The combination of tender, spiced chicken and the juicy reserved liquids makes it perfect for serving over grains or in wraps. Whether you’re cooking for a family meal or meal prepping for the week, this dish is sure to satisfy with its juicy, aromatic flavors!

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