Chicken Shawarma In A Loaf Pan

Why make this recipe

Making Chicken Shawarma in a Loaf Pan allows you to enjoy the delicious flavors of this popular Middle Eastern dish right at home. This recipe is simple, and you don’t need a grill or special equipment to get that mouthwatering taste. The marinated chicken is juicy and full of flavor, making it a perfect dish for weeknight dinners or gatherings with friends and family.

How to make Chicken Shawarma In A Loaf Pan

Ingredients:

• 2 lbs. chicken breasts (pounded to an even 1/4 inch thickness)
• 3 teaspoons paprika
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 3/4 teaspoon salt
• 1/2 teaspoon freshly grated pepper
• 3 tablespoons plain Greek yogurt
• 6-8 cloves garlic, minced
• 1 stick butter, partially melted
• 1/3 cup parmesan
• 1/4 cup freshly minced parsley

Directions:

1. In a large bowl, add in the chicken followed by all the marinade ingredients: garlic, yogurt, seasonings, parmesan, butter, and parsley.
2. Toss everything together until the chicken is evenly coated on both sides. Be sure to scrape excess marinade off the sides of the bowl and spread it on the chicken.
3. Pile the chicken evenly in a loaf pan coated in non-stick spray.
4. Bake at 450 degrees uncovered for 45 minutes or until the internal temperature reaches at least 165 degrees at the thickest point.
5. Remove from the oven. There will be lots of excess pan juices. Pour the excess juice into a bowl, then pour the bowl of juices back into the loaf pan over the chicken.
6. Set the bowl of juices aside. Let the chicken rest for 10 minutes before slicing.
7. To slice, turn out the pan onto a clean cutting board. Use a sharp knife to thinly slice the chicken.
8. To store, add some of the reserved pan juices into the food storage container along with the chicken. Cover tightly and refrigerate for up to 4 days.

How to serve Chicken Shawarma In A Loaf Pan

You can serve Chicken Shawarma in a Loaf Pan with pita bread, rice, or in a salad. Top it with your favorite sauces like tahini or tzatziki, and add fresh vegetables such as lettuce, tomatoes, and cucumbers for a complete meal.

How to store Chicken Shawarma In A Loaf Pan

Store your leftover chicken in an airtight container in the refrigerator. Make sure to include some of the reserved pan juices to keep the chicken moist. It should last for up to 4 days.

Tips to make Chicken Shawarma In A Loaf Pan

• Make sure to pound the chicken to an even thickness. This helps it cook evenly.
• Let the chicken marinate for at least an hour for the best flavor.
• Use a meat thermometer to ensure the chicken is cooked through.
• If you like a little spice, add some cayenne pepper to the marinade.

Variation

You can try using different proteins such as turkey or tofu for a different twist on this recipe. Adjust cooking times accordingly based on the protein used.

FAQs

Can I use chicken thighs instead of breasts?
Yes, chicken thighs work well and will be even juicier than chicken breasts.

Can I freeze the leftovers?
Yes, you can freeze the sliced chicken in an airtight container. Just make sure to thaw it properly before reheating.

How can I make the marinade spicier?
You can add cayenne pepper, chili powder, or crushed red pepper flakes to the marinade for extra heat.

Chicken Shawarma In A Loaf Pan

Enjoy the flavors of Chicken Shawarma made easily at home without the need for a grill. This juicy and aromatic dish is perfect for weeknight dinners or gatherings.

Print Recipe Pin Recipe

Prep Time 1 hour hr

Cook Time 45 minutes mins

Total Time 1 hour hr 45 minutes mins

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Middle Eastern

Calories: 300

Ingredients Method Notes

Ingredients

  

Marinade and Chicken

• 2 lbs chicken breasts (pounded to an even 1/4 inch thickness) Pound to ensure even cooking.
• 3 teaspoons paprika
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 3/4 teaspoon salt
• 1/2 teaspoon freshly grated pepper
• 3 tablespoons plain Greek yogurt
• 6-8 cloves garlic, minced
• 1 stick butter, partially melted
• 1/3 cup parmesan
• 1/4 cup freshly minced parsley

Method

 

Preparation

1. In a large bowl, combine chicken with all the marinade ingredients: garlic, yogurt, seasonings, parmesan, butter, and parsley.
2. Toss everything together until the chicken is evenly coated on both sides.
3. Pile the chicken evenly in a loaf pan coated in non-stick spray.

Cooking

1. Bake at 450°F (232°C) uncovered for 45 minutes or until the internal temperature reaches at least 165°F (74°C) at the thickest point.
2. Remove from the oven and pour the excess juices into a bowl, then return it to the loaf pan over the chicken.
3. Let the chicken rest for 10 minutes before slicing.

Serving

1. Turn out the pan onto a clean cutting board and slice the chicken thinly.
2. Serve with pita bread, rice, or in a salad topped with sauces like tahini or tzatziki, and fresh vegetables.

Notes

Pound chicken to an even thickness for even cooking. Marinating for at least an hour enhances flavor. Use a meat thermometer for safety. For spice, add cayenne pepper to the marinade. Store leftovers with reserved pan juices for moisture.