Chicken Shawarma in a Loaf Pan
When I first experimented with this Chicken Shawarma in a loaf pan, I didn’t expect it to become such a staple in my kitchen. The aroma that fills the house as it bakes is enough to draw everyone into the kitchen, and the first bite always confirms what the smell promises: juicy, spiced perfection with crispy, caramelized edges. Unlike traditional shawarma setups, this method is refreshingly low-maintenance and delivers mouthwatering results.
I love how simple the prep is. There’s no vertical spit or complicated grilling setup required. All I needed was a loaf pan and a flavorful marinade. The layering and baking method gives the chicken an amazing texture—tender in the center and beautifully charred on top. It’s become my go-to for weeknight meals when I want something satisfying but don’t want to stand over the stove.
Whether I’m serving it with warm pita, over a bowl of herbed rice, or on top of a crunchy salad, this Chicken Shawarma never fails to impress. It’s become one of those reliable recipes I turn to when I need a guaranteed win. And the leftovers (if there are any) are just as delightful the next day.
Why You’ll Love This Chicken Shawarma in a Loaf Pan
This recipe delivers all the complex, spiced flavor of traditional shawarma without the need for special equipment or outdoor grilling. It’s oven-friendly and weeknight-ready. The yogurt marinade keeps the chicken tender while the spices infuse it with deep Middle Eastern warmth. You’ll love how hands-off the process is—once it’s in the oven, the magic happens without much supervision.
What makes it especially versatile is how easily you can pair it with a variety of sides or use it in wraps, salads, or rice bowls. And if you love bold, savory dishes like my Marry Me Chicken Pasta or the creamy, herbaceous Creamy Garlic Chicken Breasts, this dish will absolutely win your heart too.
How to Make Chicken Shawarma in a Loaf Pan
Step 1: Marinate the Chicken
In a large mixing bowl, combine plain Greek yogurt, olive oil, minced garlic, lemon juice, paprika, cumin, turmeric, cinnamon, cayenne pepper, salt, and black pepper. Add boneless, skinless chicken thighs and mix well to coat. Cover and refrigerate for at least 2 hours, preferably overnight.
Step 2: Prep the Loaf Pan
Line a standard loaf pan with parchment paper or lightly grease it. Slice an onion and a red bell pepper into strips and layer them at the bottom of the pan. This acts as a bed for the chicken and adds moisture and flavor.
Step 3: Layer the Chicken
Remove the chicken from the marinade and shake off excess. Layer the marinated chicken thighs in the loaf pan on top of the vegetables, slightly overlapping each piece to mimic the stacked style of traditional shawarma.
Step 4: Bake and Rest
Preheat your oven to 400°F (200°C). Bake for 45 to 55 minutes or until the top is beautifully charred and the internal temperature reaches 165°F (74°C). Let it rest for 5 to 10 minutes before slicing thinly.
Step 5: Slice and Serve
Carefully lift the chicken out of the pan. Slice it thinly across the grain, and serve with your favorite sides.
Recipe Variations and Possible Substitutions
You can substitute boneless chicken breasts for thighs, but be cautious not to overcook them as they tend to be leaner and dry out faster. For a dairy-free version, replace Greek yogurt with a plant-based yogurt alternative or even full-fat coconut milk.
To change up the flavor profile, try adding sumac for a tangy twist or smoked paprika for deeper, smoky notes. You can also add thin layers of zucchini or eggplant between the chicken for a heartier bake.
Vegetarians can replicate the spice blend and marinade using thick slices of tofu or portobello mushrooms. Just adjust the baking time accordingly, as they cook faster than chicken.
Serving and Pairing Suggestions
This Chicken Shawarma is incredibly flexible when it comes to serving options. I love tucking slices into warm pita bread with a generous dollop of garlic sauce, sliced cucumbers, tomatoes, and a sprinkle of sumac. When I’m craving something lighter, I serve it over a bed of couscous or lemon-herb quinoa with a side of tzatziki and a crisp salad.
For a complete Middle Eastern feast, pair it with dishes like roasted eggplant dip, tabbouleh, or pickled turnips. And for a fun twist, try making shawarma bowls layered with rice, chopped greens, hummus, and grilled vegetables.
Storage and Reheating Tips
Store leftover Chicken Shawarma in an airtight container in the refrigerator for up to 4 days. It also freezes beautifully. Just portion it out into freezer-safe bags or containers, and it’ll last up to 2 months.
To reheat, place the chicken slices in a covered skillet over medium heat with a splash of water or broth to keep it moist. Alternatively, reheat in the oven at 350°F until warmed through. Avoid microwaving as it can make the chicken rubbery.
Frequently Asked Questions
How can I make this spicier?
Add extra cayenne pepper or include chopped fresh chilies in the marinade for more heat.
Can I make this ahead of time?
Yes, you can marinate the chicken up to 24 hours in advance and bake it when ready. You can also bake and slice it ahead, then reheat before serving.
Is this recipe good for meal prep?
Absolutely. It reheats well and works great in wraps, rice bowls, and salads throughout the week.
What’s the best yogurt to use?
Use plain, full-fat Greek yogurt for the creamiest texture and best flavor absorption.
Can I grill instead of baking?
Yes! Stack the marinated chicken on skewers and grill over medium heat, turning until charred and cooked through.
Related Recipe You’ll Like
If you’re hooked on the savory warmth of this Chicken Shawarma in a Loaf Pan, there are plenty of other recipes on my site that bring similar comfort and flavor. You might enjoy the Creamy Garlic Chicken Breasts, which offer the same juicy texture with a more mellow, herbaceous profile. Another great one to try is the Marry Me Chicken Pasta that’s rich and indulgent with a tangy cream sauce that pairs beautifully with pasta.
For a complete dinner experience, check out the Shipwreck Dinner for a hearty one-pan meal that’s both easy to make and deeply satisfying. If you love casserole-style dishes, Chicken Cordon Bleu Casserole is another favorite packed with protein and cheesy comfort.
Save and Share This Chicken Shawarma in a Loaf Pan Recipe
If you fell in love with this recipe, don’t forget to save it for later! Pin it on your Pinterest board so you can easily find it next time you’re planning dinner. Share the recipe with friends and family on social media—it’s the kind of meal everyone appreciates. Whether it’s a weeknight dinner or a weekend meal prep session, this Chicken Shawarma is too good not to share!
Chicken Shawarma in a Loaf Pan
This Chicken Shawarma in a Loaf Pan is a flavorful and fuss-free twist on the traditional street food favorite. Layered with bold spices and marinated in creamy yogurt, the chicken bakes to juicy perfection with caramelized edges, all within a loaf pan. This method brings you all the charred, savory richness of shawarma without the need for special equipment. Ideal for busy weeknights or meal prep, it pairs wonderfully with pita, rice bowls, or crisp salads. This easy oven method transforms simple ingredients into a mouthwatering, family-friendly dinner option.
Ingredients
- 2 pounds boneless, skinless chicken thighs
- 1 cup plain Greek yogurt
- 3 tablespoons olive oil
- 4 garlic cloves, minced
- Juice of 1 lemon
- 1 tablespoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon cayenne pepper (adjust to taste)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 onion, thinly sliced
- 1 red bell pepper, thinly sliced
Instructions
- In a large bowl, whisk together Greek yogurt, olive oil, garlic, lemon juice, and all spices.
- Add chicken thighs to the bowl and coat well. Cover and refrigerate for at least 2 hours, preferably overnight.
- Preheat the oven to 400°F (200°C).
- Line a loaf pan with parchment paper or lightly grease. Add sliced onions and red bell peppers to the bottom.
- Stack marinated chicken over the vegetables, layering tightly.
- Bake uncovered for 45 to 55 minutes, or until the top is charred and internal temperature reaches 165°F (74°C).
- Let rest 5 to 10 minutes before removing from the pan.
- Slice thinly and serve hot.
Notes
- For a spicier flavor, add more cayenne or fresh chopped chilies.
- Substitute chicken breasts if preferred, but watch the baking time to avoid drying.
- Freeze portions for up to 2 months for easy meal prep.
- Excellent served with garlic sauce, hummus, or over rice and salad.
