This chicken shawarma is packed with flavors and cooked perfectly in a loaf pan! Juicy chicken with warm spices fills your kitchen with a yummy aroma.
Making this dish is so easy, even I can do it! Serve it up in pita bread or on a salad for a tasty meal. You won’t want to stop eating it! 😋
Key Ingredients & Substitutions
Chicken Breasts: Use large, boneless, skinless chicken breasts for easy cooking. If you’re looking for a lighter option, chicken thighs work well too—just adjust cooking time as they can take a bit longer.
Spices: The combination of cumin, coriander, paprika, and turmeric gives this dish its signature shawarma flavor. If you don’t have one on hand, you can substitute with a pre-made shawarma spice blend.
Greek Yogurt: It adds moisture and tang. If you want a dairy-free option, try using coconut yogurt or omit it altogether. The marinade will still be flavorful!
Lemon Juice: Fresh lemon juice brightens everything up. If you don’t have a lemon, vinegar can be a good substitute, but keep the amount less than what you’d use for lemon to avoid overpowering the dish.
How Do I Marinate Chicken for the Best Flavor?
Marinating is key to infusing your chicken with flavor. Here’s how to do it effectively:
- Mix your marinade ingredients in a bowl well to combine flavors.
- After adding the chicken, make sure every piece is coated. Using your hands works best for this!
- Cover and let it sit in the fridge. The longer, the better—overnight is ideal, but even a quick 1-hour marinade can make a difference.
Remember to plan ahead if you want to marinate overnight. It gives you juicy chicken, bursting with flavor when you bake it!
How to Make Chicken Shawarma in a Loaf Pan!
Ingredients You’ll Need:
- 2 large boneless, skinless chicken breasts, cut into thin strips
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground paprika
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground cayenne pepper (optional for heat)
- 1 teaspoon garlic powder or 3 cloves garlic, minced
- 1 teaspoon onion powder
- Salt and black pepper to taste
- Juice of 1 lemon
- 1/4 cup plain Greek yogurt (optional for marinade moisture)
- Fresh parsley, chopped (for garnish)
- Optional: Sliced green chili or bell pepper in the pan for flavor
- Tzatziki sauce or garlic yogurt sauce for serving
How Much Time Will You Need?
This recipe takes about 15 minutes to prep, plus at least 1 hour to marinate (or overnight for even better flavor), and then about 30–35 minutes to bake. So, set aside about 1 hour and 50 minutes, or even longer if you want to marinate it overnight!
Step-by-Step Instructions:
1. Make the Marinade:
In a large bowl, mix together the olive oil, lemon juice, Greek yogurt (if using), garlic, onion powder, cumin, coriander, paprika, turmeric, cinnamon, cayenne pepper (if you’re using it), salt, and black pepper. This will create a flavorful marinade for your chicken.
2. Marinate the Chicken:
Once your marinade is mixed, add the chicken strips to the bowl. Stir until the chicken is well coated. Cover the bowl and place it in the fridge to marinate for at least 1 hour. If you have time, let it sit overnight for even tastier results!
3. Prepare to Bake:
Preheat your oven to 400°F (200°C). While the oven heats up, lightly grease a loaf pan with olive oil or cooking spray to prevent sticking.
4. Assemble in the Loaf Pan:
Take the marinated chicken out of the fridge and layer it evenly in the greased loaf pan. If you’re using the sliced green chili or bell pepper, sprinkle them around the chicken pieces for extra flavor!
5. Bake the Chicken:
Place the loaf pan in the oven and bake for about 30–35 minutes, or until the chicken is fully cooked and slightly charred on top. If you want an extra crispy top, switch to the broil setting for 1–2 minutes at the end, but keep an eye on it to prevent burning.
6. Garnish and Serve:
Once cooked, remove the loaf pan from the oven and sprinkle fresh chopped parsley over the top for a pop of color and flavor.
7. Enjoy Your Dish:
Serve the Chicken Shawarma warm, accompanied by tzatziki sauce or garlic yogurt, pita bread, or served over a salad. Enjoy the deliciousness!
Happy cooking, and enjoy your flavorful and juicy Chicken Shawarma cooked right in a loaf pan!
Can I Use Chicken Thighs Instead of Breasts?
Absolutely! Chicken thighs are great for shawarma and can add more moisture and flavor. Just be sure to adjust the cooking time slightly, as they may take a bit longer to cook compared to breasts.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can reheat them in a microwave or on the stove over low heat, adding a splash of water or broth to keep them moist.
What If I Don’t Have Greek Yogurt?
No problem! If you don’t have Greek yogurt, you can use regular yogurt or omit it altogether. The marinade will still be flavorful without it, though yogurt helps tenderize the chicken a bit more.
Can I Freeze the Chicken Shawarma?
Yes, you can freeze the cooked shawarma for up to 2 months. Just make sure to cool it completely, then store it in a freezer-safe container. Thaw it in the fridge overnight before reheating.