Loaf Pan Chicken Shawarma Recipe – Easy and Delicious

Have you ever found yourself craving the rich, aromatic flavors of chicken shawarma but didn’t want to leave the comfort of your home? I discovered a game-changing method that brings all those incredible Middle Eastern flavors right to your kitchen using a simple loaf pan! This Loaf Pan Chicken Shawarma transforms boneless chicken thighs into tender, juicy, and flavor-packed meat that rivals any restaurant version.

After a particularly exhausting workday last week, I was desperate for something delicious but didn’t have the energy for complicated cooking. This Loaf Pan Chicken Shawarma saved dinner with its minimal prep work and maximum flavor payoff. The heavenly aroma of warm spices filled my kitchen as it baked, creating that distinctive shawarma fragrance that usually requires a vertical rotisserie. The tender chicken, infused with cumin, paprika, and cinnamon, creates a perfect balance of earthy and sweet notes that will transport you straight to your favorite Middle Eastern eatery.

Why You’ll Love This Loaf Pan Chicken Shawarma

Ingredients for Loaf Pan Chicken Shawarma

• 3 lbs (1,360.78 g) chicken thighs, boneless, skinless
• 3 tbsp (42.61 g) olive oil
• 1½ tbsp ground cumin
• 1 tbsp smoked paprika
• 1½ tsp ground coriander
• 1½ tsp garlic powder
• 1 tsp salt
• ¾ tsp cinnamon
• ½ tsp turmeric
• ½ tsp cardamom
• ½ tsp black pepper

Ingredient Notes:

• For extra flavor, use chicken thighs with skin on, but remove before serving for a healthier option
• If you prefer white meat, boneless chicken breasts work too, but reduce cooking time by 5-10 minutes
• For a spicier loaf pan chicken shawarma with spices variation, add ¼ tsp cayenne pepper
• No smoked paprika? Regular paprika works, though you’ll miss some of that distinctive smoky flavor

How to Make Loaf Pan Chicken Shawarma – Step by Step

1. In a large mixing bowl, combine olive oil, cumin, smoked paprika, coriander, garlic powder, salt, cinnamon, turmeric, cardamom, and black pepper.
2. Whisk together until a smooth, aromatic paste forms.
3. Pat the chicken thighs dry with paper towels to help the marinade adhere better.
4. Add chicken to the bowl with the spice mixture.
5. Using your hands (wearing gloves is recommended), massage the marinade into the chicken, ensuring each piece is evenly coated.
6. Cover the bowl with plastic wrap and refrigerate for at least 1 hour. For best results, marinate overnight.
7. Preheat your oven to 375°F (190°C).
8. Lightly grease a standard 9×5 inch loaf pan.
9. Layer the marinated chicken thighs in the loaf pan, stacking them tightly together.
10. Press down firmly to compress the chicken – this is key for achieving that authentic, dense loaf pan chicken shawarma texture.
11. Cover the loaf pan with aluminum foil.
12. Bake for 30 minutes covered.
13. Remove foil and bake for an additional 15-20 minutes until the top is golden brown and slightly crispy.
14. Check that the internal temperature reaches 165°F (74°C) using a meat thermometer.
15. Remove from oven and let the loaf pan chicken shawarma rest for 10 minutes.
16. Transfer to a cutting board.
17. Slice the chicken thinly against the grain for authentic shawarma texture.
18. Pour any accumulated juices over the sliced meat for extra flavor.

Pro Tips for Making the Best Loaf Pan Chicken Shawarma

• Don’t rush the marinating time: The longer you marinate, the more flavorful your homemade loaf pan chicken shawarma will be. Even 30 minutes will work if you’re in a hurry, but overnight is ideal.
• The “stack and press” technique: The key to authentic texture is compressing the chicken tightly in the loaf pan. This mimics the traditional vertical stacking method of restaurant shawarma.
• Create crispy edges: For those delicious crispy bits found in authentic shawarma, uncover the loaf pan for the final 15 minutes of cooking and brush the top with a little extra olive oil.
• Slice it right: Let the meat rest, then slice it as thinly as possible against the grain using a very sharp knife for the most tender texture.
• Save the drippings: The flavorful juices at the bottom of the pan are liquid gold! Drizzle them over your sliced meat or use them to moisten leftover shawarma when reheating.

Best Ways to Serve Loaf Pan Chicken Shawarma

The versatility of this delicious loaf pan chicken shawarma variations is truly impressive. Here are some of my favorite serving suggestions:

Traditional Wrap

Warm pita bread or flatbread topped with sliced shawarma, tahini sauce, chopped tomatoes, cucumbers, and pickled vegetables.

Shawarma Bowl

Create a hearty bowl with rice or grain base, topped with shawarma slices, hummus, tabbouleh salad, and a drizzle of garlic yogurt sauce.

Shawarma Salad

For a lighter, healthy loaf pan chicken shawarma meal, serve over mixed greens with feta cheese, olives, and lemon-olive oil dressing.

Shawarma Platter

Perfect for entertaining, arrange sliced shawarma on a platter surrounded by various Middle Eastern mezze like hummus, baba ghanoush, olives, and warm pita.

Nutritional Information for Loaf Pan Chicken Shawarma

Per serving (based on 6 servings):

• Calories: 310 kcal
• Protein: 38g
• Fat: 17g
• Carbohydrates: 2g
• Fiber: 0.5g
• Sugar: 0g
• Sodium: 480mg

This healthy loaf pan chicken shawarma meal is high in protein, low in carbs, and fits perfectly into keto, paleo, and low-carb eating plans.

Storage & Leftovers

This easy loaf pan chicken shawarma recipe makes excellent leftovers that maintain their flavor and moisture. Here’s how to store them:

• Refrigerator: Store sliced shawarma in an airtight container for up to 4 days.
• Freezer: Freeze in portion-sized containers for up to 3 months.
• Reheating: For best results, reheat in a skillet with a splash of water or chicken broth to maintain moisture. Microwave on 70% power with a damp paper towel covering for quick reheating.
• Meal prep: This recipe is perfect for weekly meal prep – slice and portion into containers with your choice of sides for quick lunches all week.

Frequently Asked Questions

What is the best way to cook chicken in a loaf pan?

For the best loaf pan chicken shawarma, tightly pack marinated chicken pieces in a loaf pan, cover with foil, and bake at 375°F for 30 minutes. Then remove the foil and continue baking until golden and crispy on top. This method traps moisture and concentrates flavors for tender, flavorful results.

Can I use a loaf pan for cooking shawarma?

Absolutely! A loaf pan is ideal for homemade shawarma because it mimics the traditional vertical stacking method. The narrow, deep shape allows the chicken to self-baste as it cooks, creating the authentic juicy texture of baked chicken shawarma in loaf pan that rivals restaurant versions.

How long does it take to cook chicken shawarma in a loaf pan?

A quick loaf pan chicken shawarma dinner typically takes 45-50 minutes total in the oven – 30 minutes covered with foil, followed by 15-20 minutes uncovered. Always ensure the internal temperature reaches 165°F (74°C) for food safety.

What sides pair well with loaf pan chicken shawarma?

The best sides for loaf pan chicken shawarma with spices include:

Conclusion

This Loaf Pan Chicken Shawarma recipe proves that you don’t need fancy equipment or complex techniques to create authentic, restaurant-quality Middle Eastern cuisine at home. By using a simple loaf pan and the right combination of spices, you can transform ordinary chicken thighs into a tender, flavor-packed meal that’s perfect for any occasion.

Whether you’re serving it in warm pita as a traditional wrap, over a fresh salad, or as part of an impressive mezze platter, this homemade loaf pan chicken shawarma will quickly become a family favorite. It’s economical, versatile, and so much more flavorful than takeout!

Have you tried making this Loaf Pan Chicken Shawarma recipe? Let me know in the comments below how it turned out, and share any creative ways you’ve served it! Don’t forget to save this recipe for your next meal prep session or when you’re craving those irresistible Middle Eastern flavors.

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