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Loaf Pan Chicken Shawarma

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This Loaf Pan Chicken Shawarma is a simple, oven-baked version of the beloved Middle Eastern dish. With marinated chicken and aromatic spices, it’s juicy, flavorful, and easy to prepare. It’s a great option for a family meal or meal prep!

  • Total Time: 3 hours 10 minutes
  • Yield: 8 servings

Ingredients

  • For the Chicken Shawarma:
  • 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

Instructions

  1. Marinate the Chicken: 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.
  2. Layer the Chicken: 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.
  3. Preheat the Oven: Preheat your oven to 425°F (220°C). Remove the cans and the top loaf pan but leave the parchment paper in place.
  4. Cook the Chicken: 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).
  5. Rest and Slice: 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.
  6. Serve: 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.

Notes

  • 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.
  • Author: Olivia
  • Prep Time: 10 minutes
  • Cook Time: 1 hour
  • Category: Main Course, Middle Eastern Cuisine
  • Method: Baking
  • Cuisine: Middle Eastern

Nutrition

  • Serving Size: 1 serving
  • Calories: 290
  • Sugar: 1g
  • Sodium: 450mg
  • Fat: 17g
  • Saturated Fat: 3g
  • Unsaturated Fat: 14g
  • Trans Fat: 0g
  • Carbohydrates: 7g
  • Fiber: 1g
  • Protein: 35g
  • Cholesterol: 85mg

Find it online: https://iamstarved.com/loaf-pan-chicken-shawarma/