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Loaf Pan Chicken Shawarma

Today we're making delicious chicken shawarma in a home oven using a loaf pan. Juicy and full of flavor! This recipe goes a long way!
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Course: dinner
Cuisine: middle eastern
Keyword: chicken shawarma, Dr Stephanies Kitchen, loaf pan
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 16
Calories: 210kcal
Author: Dr. Stephanie Gray ~www.drstephanieskitchen.ca

Equipment

  • Oven
  • 1 9x5 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. There will be excess juices in the pan. THIS IS NORMAL. Tilt the pan over a bowl to pour out the excess juices (save for making a broth later or discard).
  • 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

Suggested substitutions:
Smoked paprika: Substitute regular paprika 
Turmeric: Substitute curry powder
Cardamom: Substitute 3/4 tsp cinnamon and 3/4 tsp ground nutmeg 

Nutrition

Serving: 1thigh | Calories: 210kcal | Carbohydrates: 0.9g | Protein: 17.1g | Fat: 15.8g | Saturated Fat: 4.2g | Sodium: 75.5mg | Potassium: 18.7mg | Fiber: 0.4g | Sugar: 0.1g