Loaf Pan Chicken Shawarma
A delicious oven-baked chicken shawarma prepared in a loaf pan, offering authentic flavors with minimal cleanup.
Equipment
- 1 loaf pan 9x5 inches
- 1 Mixing Bowl large
- 1 Whisk
Ingredients
Marinade
- 1/4 cup olive oil
- 3 tbsp lemon juice
- 3 cloves garlic minced
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tsp smoked paprika
- 1 tsp ground turmeric
- 1/2 tsp cayenne pepper
- Salt and pepper to taste
Chicken
- 2 lbs boneless skinless chicken thighs
- 1 large onion thinly sliced
Instructions
Preparation
- In a large mixing bowl, combine olive oil, lemon juice, minced garlic, ground cumin, coriander, smoked paprika, turmeric, cayenne pepper, salt, and pepper. Whisk until well blended.
- Place chicken thighs in a resealable bag or shallow dish. Pour marinade over chicken, ensuring each piece is well coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, or overnight for deeper flavor.
Cooking
- Set your oven to 400°F and allow it to preheat while you prepare the chicken.
- Arrange the marinated chicken and sliced onions in the loaf pan, layering them for even cooking.
- Place the loaf pan in the preheated oven and bake for 45-50 minutes, until the chicken is cooked through and the top is golden brown. For a crispier finish, broil for the last 2-3 minutes.
Serving and Storage
- Let the chicken rest for a few minutes before slicing. Serve with warm pita, rice, or salad.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F for about 10 minutes.
Notes
Pro Tips: Use chicken thighs for juiciness. Marinate overnight for best flavor. Adjust cayenne for spice level. Let chicken rest before slicing. Ingredient Substitutions: Try chicken breast for a leaner option. Use coconut oil instead of olive oil. Regular paprika can replace smoked paprika. How to Serve: Pair with pita, rice, or salad. Garnish with parsley or cilantro, add tahini sauce. Storage & Freshness: Store leftovers in an airtight container for up to 3 days. Reheat in oven. Make-Ahead Tips: Marinate chicken up to a day in advance for deeper flavor.