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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.
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Prep Time 1 hour
Cook Time 45 minutes
Total Time 1 hour 45 minutes
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.