Why You’ll Love This Recipe
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Authentic flavors: Traditional shawarma spices deliver rich, aromatic taste.
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Juicy and tender: Baking in a loaf pan keeps chicken moist and sliceable.
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Simple preparation: Easy to make with minimal hands-on time.
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Versatile: Use in sandwiches, bowls, salads, or pita wraps.
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Great for meal prep: Makes plenty of leftovers for the week.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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Boneless, skinless chicken thighs or breasts (ground or finely chopped)
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Garlic (minced)
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Ground cumin
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Ground coriander
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Ground paprika
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Ground turmeric
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Ground cinnamon
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Ground allspice
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Cayenne pepper or chili powder
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Salt and pepper
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Olive oil
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Lemon juice
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Yogurt (optional, for marinade)
Directions
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Preheat oven: Set oven to 375°F (190°C). Grease a loaf pan.
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Prepare chicken: In a bowl, mix chicken with garlic, spices, salt, pepper, olive oil, lemon juice, and yogurt if using. Combine thoroughly.
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Shape into loaf: Press the chicken mixture firmly into the loaf pan, spreading evenly.
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Bake: Bake for 45-55 minutes or until the internal temperature reaches 165°F (74°C) and the top is golden.
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Rest and slice: Let the loaf rest for 10 minutes before slicing thinly.
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Serve: Use in pita wraps with tahini, pickles, and salad, or as a protein for bowls and salads.
Servings and Timing
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Servings: 6-8
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Prep Time: 15 minutes
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Cook Time: 50 minutes
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Total Time: 1 hour 5 minutes
Variations
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Spice level: Adjust cayenne or chili powder for mild to spicy.
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Protein swap: Use ground beef, lamb, or turkey.
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Add herbs: Mix in chopped parsley or cilantro for freshness.
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Yogurt marinade: Marinate chicken for 1-2 hours for extra tenderness.
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Serve with sauces: Pair with garlic sauce, tzatziki, or hummus.
Storage/Reheating
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Storage: Refrigerate sliced chicken in an airtight container for up to 4 days.
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Freezing: Freeze cooked loaf wrapped well for up to 2 months.
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Reheating: Warm slices in a skillet or microwave before serving.
FAQs
Can I use chicken breasts instead of thighs?
Yes, but thighs are juicier and more flavorful.
How finely should I chop the chicken?
Ground chicken or finely chopped works best for forming the loaf.
Can I prepare this ahead of time?
Yes, mix and marinate chicken in advance.
What can I serve with chicken shawarma?
Pita bread, rice, salads, and pickled vegetables are classic choices.
Is this recipe gluten-free?
Yes, naturally gluten-free if no breaded coatings are used.
Can I bake in a different pan?
A loaf pan works best for shape; a baking dish can be used but slices won’t be uniform.
How spicy is this dish?
Moderate; adjust spices to taste.
Can I use a food processor?
Yes, to finely chop chicken and mix spices evenly.
How do I keep chicken moist?
Don’t overbake and consider adding yogurt to the marinade.
Is this kid-friendly?
Yes, mild versions without cayenne are suitable for children.
Conclusion
Loaf Pan Chicken Shawarma is a simple, flavorful, and versatile recipe that brings the iconic taste of shawarma into an easy-to-slice baked loaf. Perfect for quick meals, sandwiches, or meal prep, it’s a delicious way to enjoy Middle Eastern flavors at home
Loaf Pan Chicken Shawarma
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Middle Eastern
- Diet: Gluten Free
Description
Loaf Pan Chicken Shawarma offers all the bold, aromatic flavors of classic Middle Eastern shawarma in an easy-to-make, oven-baked loaf. Ground or finely chopped chicken is seasoned with traditional spices, baked until juicy and tender, and sliced for sandwiches, wraps, salads, or bowls. Perfect for effortless meal prep with delicious results.
Ingredients
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Boneless, skinless chicken thighs or breasts (ground or finely chopped)
-
Garlic (minced)
-
Ground cumin
-
Ground coriander
-
Ground paprika
-
Ground turmeric
-
Ground cinnamon
-
Ground allspice
-
Cayenne pepper or chili powder
-
Salt and pepper
-
Olive oil
-
Lemon juice
- Yogurt (optional, for marinade)
Instructions
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Preheat oven: Set to 375°F (190°C). Grease a loaf pan.
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Prepare chicken mixture: In a bowl, combine chicken, garlic, spices (cumin, coriander, paprika, turmeric, cinnamon, allspice, cayenne), salt, pepper, olive oil, lemon juice, and yogurt (if using). Mix thoroughly.
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Form loaf: Press the chicken mixture firmly and evenly into the prepared loaf pan.
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Bake: Cook for 45-55 minutes until internal temperature reaches 165°F (74°C) and the top is golden brown.
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Rest and slice: Let the loaf rest for 10 minutes. Slice thinly.
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Serve: Use in pita wraps with tahini, pickles, and salad, or as protein for bowls and salads.
Notes
Adjust cayenne or chili powder for desired spice level.Substitute ground beef, lamb, or turkey for different proteins.Add fresh parsley or cilantro to the mix for herbaceous freshness.Marinate the chicken in yogurt and spices for 1-2 hours before baking for extra tenderness.Serve with garlic sauce, tzatziki, or hummus for authentic flavor.
