Description
This Chicken Shawarma in a Loaf Pan is a simple, oven-baked take on the classic Middle Eastern dish. Marinated chicken breasts are stacked and roasted in a loaf pan until juicy, then thinly sliced for wraps, bowls, or salads.
Ingredients
- 2 lbs (about 900 g) chicken breasts, pounded to ¼ inch thickness
- 3 tsp paprika
- 2 tsp garlic powder
- 2 tsp onion powder
- ¾ tsp salt
- ½ tsp black pepper
- 3 tbsp plain Greek yogurt
- 6–8 cloves garlic, minced
- 1 stick (½ cup / ~115 g) butter, partially melted
- ⅓ cup grated Parmesan cheese
- ¼ cup fresh parsley, minced
Instructions
- Preheat oven to 450°F (232°C).
- In a large bowl, mix the chicken with yogurt, garlic, paprika, garlic powder, onion powder, salt, pepper, Parmesan, butter, and parsley until well coated.
- Spray a loaf pan with non-stick spray. Stack the coated chicken evenly in the pan.
- Bake uncovered for 45 minutes, or until the thickest piece reaches 165°F (74°C).
- Pour out the pan juices into a bowl, then spoon some back over the chicken. Reserve the rest for later.
- Let the chicken rest for 10 minutes. Turn out onto a cutting board and slice thinly with a sharp knife.
Notes
- Use chicken thighs for extra flavor and juiciness.
- Don’t skip the resting time—it helps keep the chicken juicy.
- Serve with pita, rice, or on salads for variety.
- Keep reserved juices for reheating or drizzling over finished servings.
- Can be made gluten-free—just ensure sides and sauces are GF.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1/6th of recipe
- Calories: 320
- Sugar: 1g
- Sodium: 510mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 95mg
