Description
This Chicken Shawarma in a Loaf Pan delivers all the juicy, spiced, Middle Eastern flavor of traditional shawarma — no rotisserie required. Perfectly marinated chicken thighs bake to golden perfection, giving you a meal that’s tender, aromatic, and irresistibly easy.
Ingredients
- Chicken Thighs: 2 pounds, boneless and skinless
- Greek Yogurt: ½ cup
- Olive Oil: 2 tablespoons
- Garlic: 4 cloves, minced
- Lemon Juice: 2 tablespoons
- Ground Cumin: 1 teaspoon
- Ground Coriander: 1 teaspoon
- Paprika: 1½ teaspoons
- Ground Turmeric: ½ teaspoon
- Ground Cinnamon: ¼ teaspoon
- Salt: 1½ teaspoons
- Black Pepper: ½ teaspoon
Instructions
- Preheat Your Equipment: Set oven to 400°F (200°C) and line a loaf pan with foil.
- Combine Ingredients: Whisk yogurt, olive oil, garlic, lemon juice, and all spices in a bowl.
- Prepare Your Cooking Vessel: Spread a thin layer of marinade on the bottom of the foil-lined loaf pan.
- Assemble the Dish: Layer marinated chicken thighs, overlapping slightly, until the pan is full.
- Cook to Perfection: Bake for 45–50 minutes until golden and cooked through.
- Finishing Touches: Broil 3–5 minutes for crisp edges if desired.
- Serve and Enjoy: Let rest 10 minutes, slice, and serve with pita, rice, or salad.
Notes
- Marinate chicken overnight for deeper flavor.
- Use chicken thighs for maximum juiciness.
- Broil briefly for authentic shawarma char.
- Rest before slicing to keep juices inside.
Nutrition
- Serving Size: 1 portion
- Calories: 320
- Sugar: 2g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 110mg