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Chicken Shawarma in a Loaf Pan Recipe

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3.8 from 24 reviews

  • Author: Sophia
  • Total Time: 1 hour
  • Yield: 4-6 servings
  • Diet: Low Fat

Description

This Chicken Shawarma in a Loaf Pan recipe features tender, marinated chicken breasts baked to perfection with a flavorful blend of spices, garlic, yogurt, parmesan, butter, and fresh parsley. The chicken is cooked in a loaf pan to retain juicy pan juices that enhance the flavor. Easy to prepare and perfect for slicing for sandwiches or serving as a main dish.

Ingredients

Chicken and Marinade

  • 2 lbs. chicken breasts, pounded to an even 1/4 inch thickness
  • 3 teaspoons paprika
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly grated black pepper
  • 3 tablespoons plain Greek yogurt
  • 6-8 cloves garlic, minced
  • 1 stick butter, partially melted
  • 1/3 cup parmesan cheese
  • 1/4 cup freshly minced parsley

Instructions

  1. Prepare the Chicken and Marinade: In a large bowl, add the chicken breasts followed by all the marinade ingredients—minced garlic, Greek yogurt, paprika, garlic powder, onion powder, salt, pepper, parmesan, partially melted butter, and parsley. Toss everything together until the chicken is evenly coated on both sides. Make sure to scrape any excess marinade off the sides of the bowl and spread it evenly over the chicken pieces.
  2. Arrange Chicken in Loaf Pan: Spray a loaf pan with non-stick spray. Pile the marinated chicken evenly into the loaf pan to ensure even cooking.
  3. Bake the Chicken: Preheat your oven to 450°F (232°C). Place the loaf pan uncovered in the oven and bake for 45 minutes, or until the chicken reaches an internal temperature of at least 165°F (74°C) at the thickest point.
  4. Collect Pan Juices: Remove the chicken from the oven. There will be excess pan juices; carefully pour these juices into a separate bowl, then pour them back over the chicken in the loaf pan. Set aside some juice in the bowl for later use.
  5. Rest the Chicken: Let the chicken rest in the loaf pan for 10 minutes before slicing. This helps juices redistribute for a moist texture.
  6. Slice and Serve: Turn the loaf pan out onto a clean cutting board. Using a sharp knife, thinly slice the chicken for serving.
  7. Store Leftovers: When storing leftovers, add some of the reserved pan juices into the container along with the sliced chicken. Cover tightly and refrigerate for up to 4 days to maintain moisture and flavor.

Notes

  • For traditional chicken shawarma flavors, use a marinade with 2 tsp ground coriander, 2 tsp ground cumin, 2 tsp ground cardamom, 2 tsp smoked paprika, 1 tsp ground cayenne pepper, 1 1/2 tsp salt, black pepper, 3 tbsp plain Greek yogurt, 1/3 white onion minced, 3 garlic cloves minced, 1 tbsp lemon juice, and 3 tbsp olive oil. The cooking process and timing remain the same.
  • Ensure chicken breasts are pounded evenly for uniform cooking.
  • Use a meat thermometer to verify doneness for food safety.
  • Allow resting time after baking to keep the chicken juicy.
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Middle Eastern

Find it online: https://sophiasrecipe.com/chicken-shawarma-in-a-loaf-pan-recipe/