How do you cook chicken shawarma in a loaf pan?

To cook chicken shawarma in a loaf pan, marinate the chicken, layer it tightly in a greased loaf pan, and bake at 375°F (190°C) for 40 minutes covered. Then, uncover and bake for another 10-15 minutes for a golden-brown finish. For extra crispiness, broil for 3-5 minutes before slicing.

Why cook chicken in a loaf pan?

A loaf pan helps retain moisture and ensures even cooking by compressing the chicken into a tight stack. This mimics the texture of traditionally layered shawarma while making the dish more accessible for home cooks.

How to cook chicken kebab in a loaf tin?

Use cubed, marinated chicken instead of whole thighs. Layer the pieces tightly in a loaf tin and follow the same baking method. This approach results in juicy, tender kebabs that can be sliced and served in wraps, salads, or rice bowls.

What is the secret of shawarma?

The secret lies in the spice blend and marination process. A mix of cumin, coriander, smoked paprika, turmeric, cinnamon, and garlic gives shawarma its signature flavor. Additionally, yogurt and lemon juice in the marinade help tenderize the meat for maximum juiciness.

What temperature do you bake chicken shawarma?

Bake at 375°F (190°C) to cook the chicken thoroughly while keeping it tender. Always check that the internal temperature reaches 165°F (75°C) before serving.

Why is shawarma cooked vertically?

Traditional shawarma is cooked on a rotating vertical spit , allowing the outer layers to crisp up while the inside remains juicy. In the loaf pan method, compressing the chicken mimics this effect, and broiling helps achieve a slightly crispy exterior.

Loaf Pan Chicken Shawarma – 5 Easy Steps for Juicy Flavor

Name: Loaf Pan Chicken Shawarma
Prep time: 10 min
Cook time: 2 h
Total time: 3 h
Cuisine: Middle Eastern
Ingredients: 2 lbs boneless, skinless chicken thighs; ½ cup plain yogurt; 2 tbsp olive oil; 2 tbsp lemon juice; 4 garlic cloves, minced; 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp smoked paprika; ½ tsp turmeric; ¼ tsp cinnamon; ½ tsp black pepper; 1 tsp salt; ½ tsp red pepper flakes (for extra heat); 1 tsp sumac (for a tangy twist); ¼ tsp cayenne pepper (for a spicier version)

Description

Loaf Pan Chicken Shawarma is a game-changer for anyone craving authentic Middle Eastern flavors without the need for a rotisserie. This oven-baked method layers marinated chicken in a loaf pan, locking in moisture for juicy, tender bites with bold, aromatic seasoning. Perfect for meal prep, wraps, rice bowls, or salads—this is an easy and delicious way to bring shawarma home!

Ingredients

Scale

For the Chicken Marinade:

2 lbs boneless, skinless chicken thighs
½ cup plain yogurt
2 tbsp olive oil
2 tbsp lemon juice
4 garlic cloves, minced

Shawarma Spice Blend:

1 tsp ground cumin
1 tsp ground coriander
1 tsp smoked paprika
½ tsp turmeric
¼ tsp cinnamon
½ tsp black pepper
1 tsp salt

Optional Additions:

½ tsp red pepper flakes (for extra heat)
1 tsp sumac (for a tangy twist)
¼ tsp cayenne pepper (for a spicier version)

Instructions

Prepare the Marinade:
- In a large mixing bowl, combine yogurt, olive oil, lemon juice, minced garlic, and all the spices.
- Add chicken thighs and coat evenly.
- Cover and refrigerate for at least 2 hours, ideally overnight for maximum flavor.
Layer in the Loaf Pan:
- Preheat your oven to 375°F (190°C).
- Lightly grease a 9×5-inch loaf pan.
- Layer the marinated chicken thighs in the pan, pressing down firmly to create a compact stack.
Bake the Shawarma:
- Cover the loaf pan with aluminum foil and bake for 40 minutes.
- Remove the foil and bake for another 10-15 minutes to crisp the top.
- For extra char, broil for 3-5 minutes until golden brown.
- Let it rest for 10 minutes before carefully removing from the pan and slicing into strips.

Serve and Enjoy:
- Wrap it in pita with garlic sauce, pickled vegetables, and lettuce.
- Serve over rice with a drizzle of tahini.
- Pair with Mediterranean sides like hummus, tzatziki, or fattoush salad.

Notes

For crispier edges: Flip the chicken stack midway through baking or use the broiler at the end.
Meal prep-friendly: Store leftovers in an airtight container for up to 4 days in the fridge.
Freezing instructions: Freeze sliced shawarma in a sealed bag for up to 3 months; reheat in a skillet or oven.
Best side dishes: Serve with hummus, garlic sauce (toum), tabbouleh, or roasted vegetables.

Make it spicier: Add extra cayenne or red pepper flakes to the marinade.

Prep Time: 10 minutes
Cook Time: 2 hours (recommended overnight)
Category: Main Dish
Cuisine: Middle Eastern

Nutrition

Serving Size: 50 minutes
Calories: ~350 kcal
Fat: 18g
Carbohydrates: 5g
Protein: 40g