This Chicken Shawarma in a loaf pan is a fun twist on a classic dish. It’s packed with tasty spices, juicy chicken, and a crunchy outside, making it super yummy!
Making this is easy and you won’t need a grill! I like to serve it with hummus and pita. Who knew shawarma could be this simple and delicious? 🥙
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken is ideal for this recipe as it cooks evenly. You can substitute with chicken thighs if you prefer a richer flavor and juicier texture.
Spices: Cumin, paprika, turmeric, and coriander are essential for that classic shawarma flavor. If you’re out of some, try using curry powder as a substitute. It adds a nice depth too!
Yogurt: Plain or Greek yogurt adds creaminess to the marinade. In a pinch, you can use sour cream or even buttermilk for a different tangy flavor.
Olive Oil: This adds moisture and enhances flavor. If you want to keep it lighter, use a different oil like avocado oil. It works well too!
Vegetables: Cherry tomatoes and red onions are perfect for roasting. You could swap the tomatoes with bell peppers or zucchini, depending on your preference.
How Do You Achieve the Perfect Marinade?
The marinade makes your chicken flavorful and tender. Start by mixing the spices with the yogurt and lemon juice. Here’s how to make it work:
- Combine all spices in a bowl; this helps distribute them evenly.
- Mix in yogurt and lemon juice till smooth. Adjust salt to taste.
- Coat the chicken thoroughly. Don’t rush this step; the longer it marinates, the better the flavor!
- Try to marinate for at least 30 minutes, but if you can, go for 1-2 hours or even overnight for maximum flavor.
Remember, marinating makes a big difference in taste and texture, so don’t skip it!
Chicken Shawarma in a Loaf Pan
Ingredients You’ll Need:
- 3 large boneless, skinless chicken breasts
- 2 teaspoons ground cumin
- 2 teaspoons ground paprika
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper (optional, for heat)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and black pepper, to taste
- Juice of 1 lemon
- 3 tablespoons plain yogurt or Greek yogurt
- 2 tablespoons olive oil, plus extra for cooking
- 1 cup cherry tomatoes, halved (assorted colors if possible)
- 1 small red onion, thinly sliced
- Fresh cilantro or parsley, chopped (for garnish)
- Sauce for serving: garlic sauce, tahini sauce, or yogurt sauce (optional)
How Much Time Will You Need?
This dish takes about 15-20 minutes to prepare and about 30 minutes to cook. If you can, let the chicken marinate for at least 30 minutes, or up to 2 hours for the best flavor. In total, plan for about 1 hour if you include marinating time!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 400°F (200°C). This ensures that your chicken cooks evenly and gets a lovely golden color.
2. Make the Spice Mixture:
In a small bowl, combine the ground cumin, paprika, turmeric, coriander, cinnamon, cayenne pepper (if using), garlic powder, onion powder, salt, and black pepper. Stir until everything is well mixed.
3. Prepare the Marinade:
In a larger bowl, whisk together the lemon juice, yogurt, and olive oil. Then, add the spice mixture to this bowl and mix until you have a smooth and fragrant marinade.
4. Marinate the Chicken:
Add the chicken breasts to the marinade, making sure they are thoroughly coated. Cover the bowl or transfer to a resealable bag and let it marinate in the fridge for at least 30 minutes, or up to 2 hours if you have time.
5. Prepare the Vegetables:
While the chicken is marinating, slice the red onion and halve the cherry tomatoes. Set them aside.
6. Arrange in the Loaf Pan:
Lightly oil a loaf pan to prevent sticking. Spread the sliced red onions and cherry tomatoes evenly at the bottom of the pan as a flavorful base for the chicken.
7. Add the Chicken:
After marinating, remove the chicken from the marinade and place it on top of the vegetables in the loaf pan. Drizzle a little extra olive oil over the chicken for added flavor.
8. Roast the Chicken:
Place the loaf pan in the preheated oven and roast for about 25-30 minutes. The chicken should be cooked through and slightly browned on top. If you want a crispy finish, switch to broil for the last 3-5 minutes—but keep a close eye on it!
9. Let It Rest:
When the chicken is done, remove the pan from the oven and let it rest for about 5 minutes. This helps keep the chicken juicy.
10. Slice and Serve:
Carefully slice the chicken into thick pieces right in the loaf pan. Spoon some of the roasted vegetables alongside or underneath the chicken. Garnish with fresh chopped cilantro or parsley.
11. Enjoy!
Serve your Chicken Shawarma with warm pita bread, and drizzle with garlic sauce, tahini sauce, or yogurt sauce if you like. Enjoy your delicious meal!
Can I Use Chicken Thighs Instead of Breasts?
Absolutely! Chicken thighs will add more flavor and juiciness to the dish. Just make sure to adjust the cooking time slightly, as thighs may take a bit longer to fully cook.
How Long Can I Marinate the Chicken?
You can marinate the chicken for as little as 30 minutes, but for the best flavor, aim for 1-2 hours. If you’re really pressed for time, even a quick 15-minute marinade will still provide some taste!
What Should I Do with Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm gently in the oven or microwave, ensuring not to dry out the chicken. You can add a splash of broth to help keep it moist!
Can I Freeze This Dish?
Yes, you can freeze the marinated chicken! Just make sure to seal it tightly in a freezer bag. It will keep for about 3 months. When you’re ready to cook, thaw in the fridge overnight before proceeding with the recipe.
