Loaf Pan Chicken Shawarma
Level
Easy
Cooking Time
45 Min
Serves
8
Published February 28, 2024
by Dr. Stephanie Gray, DC
This post may contain affiliate links.
Shawarma is a popular Middle Eastern dish made by stacking seasoned meat (usually chicken, beef, lamb, or a combination) on a vertical rotisserie. The meat is slowly roasted as it turns, resulting in tender, juicy slices. For obvious reasons, it is hard to recreate the vertical rotisserie at home.
If you’re looking for an easy method to make chicken shawarma at home, this loaf pan method is definitely a must-try. Marinated chicken is stacked in a loaf pan and slowly roasted, then sliced into thin pieces.
Serve chicken shawarma with rice, cauliflower rice, or vegetables.
Enjoy this juicy, tender chicken recipe that is full of flavour!
This recipe is naturally gluten free, dairy free, and free of sugar or other food additives.
If you like this loaf pan recipe, try these sheet pan recipes:
12 minute broiler sheet pan steak fajitas
Sheet pan Roasted Butternut Squash Soup
What equipment do you need?
- Oven
-
1 9×5 loaf pan
-
1 Medium bowl
-
1 cutting board
-
1 chopping knife
What ingredients do you need?
- 1 kg chicken thighs about 2.2 lbs or 16 thighs
- 2-3 tbsp olive oil
- 1 tbsp ground cumin
- 1 tbsp smoked paprika
- 1.5 tsp cinnamon
- 1.5 tsp cardamom
- 1.5 tsp turmeric
- 1/4-1/2 tsp sea salt
How to Store Leftover Loaf Pan Chicken Shawarma
Store leftover chicken in a glass, airtight container. It should be refrigerated and eaten within 5 days. Reheat on the stove in a frying pan with olive oil over medium heat. Or reheat in the microwave.
Do not freeze.
Loaf Pan Chicken Shawarma
Equipment
-
Oven
-
1 9×5 loaf pan
-
1 Medium bowl
-
1 cutting board
-
1 chopping knife
Ingredients
- 1 kg chicken thighs about 2.2 lbs or 16 thighs
- 2-3 tbsp olive oil
- 1 tbsp ground cumin
- 1 tbsp smoked paprika
- 1.5 tsp cinnamon
- 1.5 tsp cardamom
- 1.5 tsp turmeric
- 1/4-1/2 tsp sea salt
Instructions
-
Place chicken thighs in a large bowl or dish. Add 2-3 tbsp olive oil, and spices. Mix well into the chicken.
-
Cover bowl with plastic wrap and marinate for 2 hours to overnight. *This recipe will work without marinating time.
-
Preheat the oven to 425 F when you’re ready to cook your chicken.
-
Pack your marinated chicken tightly into a 9x 5 loaf pan.
-
Bake for about 45-55 minutes.
-
Remove the chicken from the oven. Tilt the pan over a bowl to pour out the excess juices (save for making a broth later).
-
Flip the loaf pan onto a cutting board to remove the chicken from the pan.
-
Cut into thin strips.
-
Serve chicken shawarma with vegetables, cauliflower rice or regular rice or however you wish.
Notes
Smoked paprika: Substitute regular paprika
Turmeric: Substitute curry powder
Cardamom: Substitute 3/4 tsp cinnamon and 3/4 tsp ground nutmeg
Nutrition
I’m a doctor of chiropractic, with a special interest in nutrition. I am passionate about healthy eating and using food to heal thyself. Food should be made in a kitchen not a factory. I believe in eating whole foods, keeping processed foods to a minimum. It is my goal to show you that eating healthy and cooking at home can be simple and very rewarding! All of my recipes are naturally gluten-free.
Tried this recipe? Mention @drstephanieskitchen or #drstephanieskitchen on social media