If you’re craving a dish that’s bursting with Middle Eastern flavors but also incredibly easy to prepare, this Chicken Shawarma in a Loaf Pan Recipe is a total game-changer. Imagine tender, juicy chicken breasts marinated in aromatic spices, garlic, and creamy Greek yogurt, baked to perfection in a loaf pan for a straightforward yet impressive meal. Every bite delivers that classic shawarma taste you love, with a rich, buttery finish from Parmesan and parsley that makes it feel extra special. Whether you’re cooking for family or friends, this recipe will quickly become one of your favorites to whip up again and again.
Ingredients You’ll Need
These ingredients are simple yet essential to achieving the perfect balance of smoky, savory, and tangy flavors in your Chicken Shawarma in a Loaf Pan Recipe. Each one plays a role—paprika adds warmth, garlic brings pungent zest, Greek yogurt keeps the chicken tender, and Parmesan cheese gives a gorgeous depth that sets this dish apart.
- 2 lbs boneless, skinless chicken breasts: The star of the dish, providing lean, tender protein.
- 3 tsp paprika: Adds that signature smoky flavor and vibrant color.
- 2 tsp garlic powder: Intensifies the savory garlic notes without overpowering.
- 2 tsp onion powder: Balances the spices with a subtle sweetness.
- ¾ tsp salt: Enhances all the flavors in the marinade.
- ½ tsp freshly ground black pepper: Adds a slight kick and complexity.
- 3 tbsp plain Greek yogurt: Tenderizes the chicken and lends a creamy tang.
- 6–8 cloves garlic, minced: Fresh garlic layers in bold, aromatic depth.
- 1 stick butter, partially melted: Delivers extra richness and helps the chicken brown beautifully.
- â…“ cup grated Parmesan cheese: Brings an unexpected nuttiness that complements the spices perfectly.
- ¼ cup freshly minced parsley: Freshens the dish with a burst of herbal brightness.
How to Make Chicken Shawarma in a Loaf Pan Recipe
Step 1: Prepare the Marinade
Start by combining the chicken breasts with minced garlic, Greek yogurt, and the blend of paprika, garlic powder, onion powder, salt, and pepper in a large bowl. Then add the grated Parmesan, partially melted butter, and freshly minced parsley. Toss everything thoroughly until every piece of chicken is coated well. This marinade infuses the chicken with layers of flavor and ensures it stays juicy while baking.
Step 2: Assemble in Loaf Pan
Next, spray your loaf pan with a non-stick cooking spray to make cleanup easier. Press the marinated chicken evenly into the loaf pan like a cozy bed of flavor waiting to be baked. This shape allows the chicken to cook evenly while keeping all those delicious juices locked in.
Step 3: Bake to Perfection
Place the loaf pan in a preheated oven at 450°F (232°C) and bake the chicken for about 45 minutes. You’re aiming for the internal temperature to reach at least 165°F (74°C) to ensure juicy, safe-to-eat chicken. The high heat helps develop a lovely golden crust on the edges, making each bite even more delightful.
Step 4: Rest and Slice
Once the chicken is done baking, remove it from the oven and carefully pour any excess pan juices into a small bowl. Then pour those juices back over the chicken in the pan and let it rest for 10 minutes. This resting period lets the flavors settle and the meat reabsorb its juices, making it tender and flavorful. After resting, flip the loaf pan onto a cutting board and slice the chicken thinly for perfect shawarma-style pieces.
Step 5: Serve and Enjoy
Your Chicken Shawarma in a Loaf Pan Recipe is ready to be served with all its juicy goodness. Use the reserved pan juices to drizzle over the slices for extra flavor—this little step makes a big difference and keeps the shawarma moist and tasty.
How to Serve Chicken Shawarma in a Loaf Pan Recipe
Garnishes
Fresh garnishes add brightness and contrast to the rich flavors of the chicken. Try topping your shawarma slices with chopped fresh parsley, sliced cucumbers, tomatoes, or a sprinkle of sumac for that authentic Middle Eastern pop. A drizzle of garlic sauce or tahini pairs beautifully with the tender chicken, elevating the dish instantly.
Side Dishes
Complement your chicken shawarma with lively, fresh sides to round out the meal. Serve it with warm pita bread, fluffy basmati rice, couscous, or a crisp mixed green salad tossed with a yogurt-based dressing. Roasted vegetables also make an excellent side, adding texture and natural sweetness that echoes the spices in the chicken.
Creative Ways to Present
For a clever twist, use the thinly sliced chicken to make wraps by layering the shawarma in pita with fresh veggies and sauces. Or turn it into a hearty shawarma bowl by placing the slices over grains and roasted veggies. You can even use them as a topping for flatbreads with a drizzle of tahini or flambéed in a hot skillet for an extra crispy finish. These ideas ensure anyone can enjoy this Chicken Shawarma in a Loaf Pan Recipe in their preferred style.
Make Ahead and Storage
Storing Leftovers
After your meal, store any leftover chicken shawarma in an airtight container and refrigerate for up to 3 days. The flavors actually deepen after sitting, so leftovers taste fantastic in wraps or salads the next day.
Freezing
If you’d like to save the shawarma for longer, portion the slices into freezer-safe containers or bags and freeze for up to 2 months. Be sure to remove as much air as possible to maintain freshness. When ready to eat, thaw overnight in the fridge for best results.
Reheating
Reheat your chicken gently in the oven at 325°F (165°C) wrapped in foil or in a skillet over medium heat with a splash of water or broth to keep it moist. Avoid microwaving if possible, as it can dry out the shawarma. Reheating with the reserved pan juices also brings back that wonderful buttery flavor.
FAQs
Can I use chicken thighs instead of breasts for this recipe?
Absolutely! Chicken thighs are more forgiving because they stay juicy and tender; just reduce the baking time slightly and check that the internal temperature hits 165°F (74°C).
Is there a vegetarian version of this Chicken Shawarma in a Loaf Pan Recipe?
While this recipe centers on chicken, you could experiment by marinating and baking hearty vegetables like cauliflower or mushrooms with the same spice mixture for a delicious vegetarian alternative.
Can I prepare the marinade in advance?
Yes, prepping the marinade a few hours or even the night before allows the flavors to intensify and can reduce your cooking day efforts. Just keep the marinated chicken covered in the fridge until ready to bake.
What should I serve with the leftover pan juices?
The reserved pan juices can be drizzled over the sliced chicken or mixed into rice and salads for an extra hit of savory flavor. You can also warm them gently and use as a dipping sauce.
How spicy is this Chicken Shawarma in a Loaf Pan Recipe?
This version is mild but deeply flavorful. If you want to add heat, simply mix in cayenne pepper or smoked paprika to the spices—a small amount goes a long way to add warmth.
Final Thoughts
Trust me, this Chicken Shawarma in a Loaf Pan Recipe will quickly become your go-to comfort food when you want something flavorful, straightforward, and totally satisfying. It’s a perfect balance of spices and richness, plus it’s baked all in one pan which means less mess and more deliciousness. Give it a try soon—your taste buds will thank you!
Print
Chicken Shawarma in a Loaf Pan Recipe
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: Middle Eastern
- Diet: Halal
Description
This Chicken Shawarma recipe is a flavorful and easy-to-make dish where marinated chicken breasts are baked in a loaf pan to juicy perfection. Infused with garlic, paprika, and Parmesan, and finished with fresh parsley, it captures the essence of traditional Middle Eastern shawarma with a simple oven-baked method. Perfect for sandwiches, salads, or rice bowls, this recipe offers a versatile and delicious meal option.
Ingredients
Chicken and Marinade
- 2 lbs boneless, skinless chicken breasts
- 3 tsp paprika
- 2 tsp garlic powder
- 2 tsp onion powder
- ¾ tsp salt
- ½ tsp freshly ground black pepper
- 3 tbsp plain Greek yogurt
- 6–8 cloves garlic, minced
- â…“ cup grated Parmesan cheese
- ¼ cup freshly minced parsley
Additional Ingredients
- 1 stick butter, partially melted
- Non-stick cooking spray (for loaf pan)
Instructions
- Prepare the Marinade: In a large bowl, combine the chicken breasts with the minced garlic, Greek yogurt, paprika, garlic powder, onion powder, salt, black pepper, grated Parmesan cheese, partially melted butter, and freshly minced parsley. Toss everything together thoroughly until the chicken is evenly coated with the marinade. For extra heat, you can optionally add cayenne pepper or smoked paprika to the spice mix.
- Assemble in Loaf Pan: Lightly spray a standard loaf pan with non-stick cooking spray to prevent sticking. Evenly pile the marinated chicken into the loaf pan, spreading it out to ensure even cooking.
- Bake: Preheat your oven to 450°F (232°C). Place the loaf pan in the center of the oven and bake the chicken for approximately 45 minutes, or until the internal temperature of the thickest part of the chicken reaches at least 165°F (74°C) to ensure it is fully cooked and safe to eat.
- Rest and Slice: Once baked, carefully remove the loaf pan from the oven. Pour any excess pan juices into a separate bowl and then return those juices over the chicken in the pan. Allow the chicken to rest for 10 minutes; this helps the juices redistribute and keeps the meat moist. After resting, turn the pan upside down onto a clean cutting board, releasing the chicken. Slice it thinly for serving.
- Serve: Use the reserved pan juices to drizzle over the sliced chicken for added flavor. The thinly sliced chicken shawarma is now ready to be served.
- How to Serve – Wraps: Place the sliced chicken shawarma into pita bread along with fresh vegetables like lettuce, tomato, cucumber, and add a drizzle of tahini or garlic sauce to create delicious shawarma wraps.
- How to Serve – Salads: Top a bed of mixed greens with slices of shawarma, cucumbers, tomatoes, and dress with a yogurt-based dressing for a refreshing salad.
- How to Serve – Bowls: Serve the sliced chicken over rice or couscous alongside roasted vegetables to make a hearty shawarma bowl meal.
Notes
- For a spicier version, add cayenne pepper or smoked paprika to the spice blend.
- Make sure to use a meat thermometer to check that the chicken has reached an internal temperature of 165°F (74°C) to ensure it is safe to eat.
- Allowing the chicken to rest after baking helps retain its juiciness when sliced.
- Leftover chicken shawarma can be stored in the refrigerator for up to 3 days.
- This recipe can easily be doubled for larger gatherings by using a larger baking dish or multiple loaf pans.
