Chicken Shawarma in a Loaf Pan for Easy Flavorful Bliss

Name: Chicken Shawarma in a Loaf Pan for Easy Flavorful Bliss
Prep time: 1 h
Cook time: 50 min
Total time: 1 h 50 min
Cuisine: Middle Eastern
Ingredients: 2 pounds chicken thighs, boneless and skinless; 3 tablespoons olive oil; 4 cloves garlic, minced; 2 teaspoons ground cumin; 2 teaspoons ground coriander; 1 teaspoon paprika; 1 teaspoon turmeric; 1 teaspoon ground cinnamon; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/4 cup plain yogurt; 2 tablespoons lemon juice

septembre 14, 2025

By:

Julia marin

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Oh my goodness, if you’ve ever craved the warm, spiced goodness of chicken shawarma but thought it was too complicated to make at home, then you’re in for a delightful surprise! I mean, who would have thought that you could whip up this Middle Eastern classic right in your own kitchen using a simple loaf pan? Seriously, it’s a game changer!

I remember the first time I tried making chicken shawarma—it was a bit of a culinary adventure! The aromas filled my kitchen, making my mouth water. I was amazed at how easy it was to create something so flavorful with just a handful of ingredients. Using a loaf pan not only simplifies the process but also helps the chicken cook evenly, locking in all those juicy flavors. Trust me, once you try this recipe, you’ll be hooked!

With the combination of tender chicken thighs and a zesty marinade, you’ll be left with perfectly succulent slices that are just bursting with flavor. Plus, clean-up is a breeze! I can’t wait for you to dive into this recipe and experience the joy of homemade chicken shawarma. Let’s get started!

Ingredients for Chicken Shawarma in a Loaf Pan

Alright, let’s gather our ingredients! You’re going to want everything fresh and ready to go. Here’s what you need for this delicious chicken shawarma recipe:

2 pounds boneless, skinless chicken thighs
3 tablespoons olive oil
4 cloves minced garlic
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon paprika
1 teaspoon turmeric
1 teaspoon ground cinnamon
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup plain yogurt
2 tablespoons lemon juice

Make sure to grab good quality spices for that extra kick! And if you can, use fresh garlic—trust me, it makes a world of difference. Now you’re all set for a flavor-packed shawarma experience!

How to Prepare Chicken Shawarma in a Loaf Pan

Now that we’ve got our ingredients ready, it’s time to bring this chicken shawarma to life! Don’t worry; I’ll guide you through each step, and you’ll see just how simple it is to create this delicious dish!

Preheat Your Oven

First things first, let’s get that oven fired up! Preheat your oven to 375°F (190°C). This is the perfect temperature to ensure your chicken cooks evenly and gets that lovely golden brown color. While it’s heating up, you can prep the marinade!

Prepare the Marinade

In a large mixing bowl, combine 3 tablespoons of olive oil, 4 cloves of minced garlic, and all those fabulous spices: 2 teaspoons each of ground cumin and ground coriander, along with 1 teaspoon each of paprika, turmeric, ground cinnamon, salt, and 1/2 teaspoon of black pepper. Then, add in 1/4 cup of plain yogurt and 2 tablespoons of lemon juice. Give it a good stir until everything is well blended. The aroma is heavenly, and you’ll just know this is going to be amazing!

Marinate the Chicken

Now it’s time to introduce the chicken thighs to that mouthwatering marinade! Toss the 2 pounds of boneless, skinless chicken thighs into the bowl. Use your hands (don’t be afraid to get a little messy!) to coat the chicken thoroughly with the marinade. Make sure every piece is well-covered; this is where the magic happens! Once it’s all mixed, cover the bowl and let it marinate for at least 1 hour. If you can let it sit longer, even better! The longer it marinates, the more flavorful it becomes.

Bake the Chicken

After your chicken has soaked up all those delicious flavors, it’s time to bake! Take your marinated chicken and place it snugly in your loaf pan. Spread it out a little to make sure it cooks evenly. Pop it in the preheated oven and let it bake for 45-50 minutes. You’ll want to check that it’s cooked through—an internal temperature of 165°F (74°C) is perfect. The smell wafting through your kitchen at this point? Absolutely divine!

Rest and Slice

Once your chicken is out of the oven, don’t rush to slice it just yet! Let it rest for about 10 minutes. This little break allows the juices to redistribute, making every bite tender and juicy. After the resting period, grab your knife and slice it up! You’ll have beautiful, flavorful pieces ready to enjoy.

Why You’ll Love This Recipe

Oh, where do I even start? This chicken shawarma in a loaf pan is honestly one of my go-to recipes because of how quick and easy it is to whip up. I mean, you can have a mouthwatering dish on the table in just under two hours, and most of that time is just letting the chicken marinate and bake while you kick back and relax!

But let’s talk about flavor—wow! The spices in this marinade create an explosion of taste that’ll have your taste buds dancing. Each bite is juicy and packed with that warm, aromatic goodness we all love about shawarma. Plus, using chicken thighs keeps it tender and moist, which is a total win in my book.

And if you’re looking for a healthier option, this recipe fits the bill! With wholesome ingredients and a nice balance of protein and flavor, you won’t feel guilty about indulging. Plus, it’s gluten-free, so it can be enjoyed by a variety of diets!

Oh, and can we talk about clean-up? Using a loaf pan means less mess and fewer dishes to wash—yay! Just pop it in the oven, and you’re free to enjoy the delightful aromas wafting through your kitchen without worrying about a mountain of pots and pans later. Honestly, what’s not to love? Give it a try, and I promise you’ll be singing its praises just like I do!

Tips for Success

Alright, let’s make sure your chicken shawarma turns out perfectly every single time! I’ve had my fair share of kitchen adventures (and misadventures!), so here are some pro tips to help you avoid any common pitfalls:

Marination Magic: Don’t skip the marinating step! Letting the chicken soak in that flavorful marinade for at least an hour (or even overnight if you can!) makes a world of difference. It’s all about getting that deep flavor into the meat!
Don’t Overcrowd: When placing your chicken in the loaf pan, make sure it’s snug but not overcrowded. This ensures even cooking and helps the chicken develop that beautiful golden-brown crust.
Check the Temperature: Use a meat thermometer to check for doneness. You’re aiming for an internal temperature of 165°F (74°C). This ensures your chicken is cooked through but still juicy!
Resting is Key: Resist the urge to slice right away! Allow the chicken to rest for about 10 minutes after baking. This lets the juices redistribute, so every bite is tender and moist.
Experiment with Spices: Feel free to adjust the spices to your liking! If you love a bit of heat, toss in some cayenne pepper or chili powder. It’s your shawarma, so make it your own!
Serving Suggestions: Think about what you want to serve with your shawarma. Fresh veggies, a drizzle of garlic sauce, or a side of fluffy rice can really elevate the meal. Get creative!
Leftovers Love: If you have leftovers, they can be used in so many delicious ways! Toss them in a salad, wrap them in a pita, or add them to a grain bowl for a quick lunch. Trust me, the flavors get even better the next day!

With these tips in your back pocket, you’ll be well on your way to mastering chicken shawarma in a loaf pan. Enjoy the process and don’t forget to savor every bite! Happy cooking!

Nutritional Information Disclaimer

Hey there! Just a quick note about the nutritional information for this chicken shawarma in a loaf pan. While I’ve included some estimates based on common ingredients, please keep in mind that nutrition can vary quite a bit depending on the specific brands and quantities you use. So, take these numbers as a guideline rather than an absolute! If you’re tracking your intake closely, I recommend checking the labels on your ingredients for the most accurate information.

FAQ About Chicken Shawarma in a Loaf Pan

Got some burning questions about making chicken shawarma in a loaf pan? Don’t worry, I’ve got you covered! Here are some of the most common questions I get, along with my answers to help you out:

Can I use chicken breast instead of thighs?
Absolutely! You can use boneless, skinless chicken breasts for a leaner option. Just keep in mind that chicken breasts can dry out a bit more than thighs, so be sure to monitor the cooking time closely and maybe even reduce it by a few minutes.

What toppings should I add?
Oh, the possibilities are endless! I love adding fresh toppings like crisp lettuce, juicy tomatoes, and crunchy cucumbers. A drizzle of garlic sauce or tahini is a must for that authentic shawarma vibe! You can also throw in some pickles or olives for an extra zing. Get creative and make it your own!

How do I store leftovers?
If you have any leftovers (which is rare because it’s so good!), just let the chicken cool completely and then store it in an airtight container in the fridge. It’ll keep well for about 3-4 days. You can enjoy it cold in a salad, or reheat it gently in the oven or microwave. Just be careful not to overheat it, or it might dry out!

Can I freeze the chicken shawarma?
Yes, you can! After cooking, let it cool completely, then slice it up and store it in a freezer-friendly container. It should keep well for up to 2 months. Just thaw it in the fridge overnight before reheating. Easy peasy!

What can I serve on the side?
I love pairing this chicken shawarma with fluffy rice or warm pita bread. You could also serve it alongside a fresh salad or roasted vegetables for a balanced meal. Some homemade hummus or a yogurt dip would be fantastic too. The options are endless!

If you have more questions or need tips, feel free to reach out! I’m here to help you make the best chicken shawarma in a loaf pan possible!

Serving Suggestions

Now that you’ve got your delicious chicken shawarma ready to go, let’s talk about how to serve it up for a truly satisfying meal! There are so many tasty options that pair beautifully with this dish, and I can’t wait to share my favorites with you!

Pita Bread: You can’t go wrong with warm, fluffy pita bread! It’s perfect for wrapping up those juicy slices of chicken. Just tear off a piece, fill it with shawarma, and add your favorite toppings!
Rice: Fluffy rice is another fantastic option. Whether it’s plain basmati or a spiced rice pilaf, the chicken shawarma pairs perfectly with a side of grains to soak up all those amazing flavors!
Fresh Vegetables: I love adding a side of fresh, crunchy veggies. Think crisp lettuce, juicy tomatoes, and refreshing cucumbers. They add a nice contrast and freshness to the rich flavors of the shawarma.
Garlic Sauce or Tahini: A drizzle of garlic sauce or tahini can take your shawarma to the next level! These creamy sauces add a delicious tang and richness that complement the spices beautifully.
Pickles: For an extra zing, serve some pickles or olives on the side. Their briny flavor cuts through the richness and adds an exciting twist!
Roasted Vegetables: Roasted veggies like bell peppers, zucchini, or eggplant make a wonderful side dish. They bring sweetness and depth, enhancing the overall meal.
Hummus: Don’t forget about hummus! A creamy, flavorful dip is perfect for slathering on pita or fresh veggies. It’s a classic Middle Eastern pairing that’s oh-so-delicious!

With these serving suggestions, you can create a delightful spread that’ll impress your family and friends. Mix and match your sides and toppings to make it your own! Enjoy every bite of your chicken shawarma feast!

chicken shawarma in a loaf pan - detail 1

For more delicious recipes, check out this baked cod recipe or this comforting chicken noodle soup. You can also learn more about the benefits of marinating chicken here.

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Sur moi

Bonjour, je m'appelle Julia, je suis le cœur de Vihaad Recettes et une passionnée de bonne cuisine. Mon amour pour la cuisine a commencé dans mon enfance, inspirée par les délicieux repas de ma grand-mère. Aujourd'hui, je partage des recettes savoureuses qui rassemblent les gens à travers le plaisir de manger ensemble.