Name: Chicken Shawarma in a Loaf Pan Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Middle Eastern
Ingredients: 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; ⅓ cup grated Parmesan cheese; ¼ cup freshly minced parsley; 1 stick butter, partially melted; Non-stick cooking spray (for loaf pan)

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

Scale

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
⅓ cup grated Parmesan cheese
¼ cup freshly minced parsley

Additional Ingredients

1 stick butter, partially melted
Non-stick cooking spray (for loaf pan)

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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.