Description
This Chicken Shawarma baked in a loaf pan is a flavorful and tender Middle Eastern-inspired dish featuring marinated chicken breasts infused with a blend of spices, garlic, Greek yogurt, Parmesan cheese, butter, and fresh parsley. Baked to perfection at a high temperature, it delivers juicy slices perfect for wraps, salads, or bowls.
Ingredients
Scale
Chicken and Marinade
- 2 lbs boneless, skinless chicken breasts
- 3 tsp paprika
- 2 tsp garlic powder
- 2 tsp onion powder
- ¾ tsp salt
- ½ tsp freshly ground black pepper
- 3 tbsp plain Greek yogurt
- 6–8 cloves garlic, minced
- â…“ cup grated Parmesan cheese
- ¼ cup freshly minced parsley
Other
- 1 stick butter, partially melted
- Non-stick cooking spray for greasing the loaf pan
Instructions
- Prepare the Marinade: In a large bowl, combine the chicken breasts with minced garlic, Greek yogurt, paprika, garlic powder, onion powder, salt, black pepper, grated Parmesan cheese, partially melted butter, and freshly minced parsley. Toss everything well until each piece of chicken is evenly coated with the marinade.
- Assemble in Loaf Pan: Lightly spray a loaf pan with non-stick cooking spray. Place the marinated chicken evenly into the loaf pan, arranging the pieces so they fit snugly.
- Bake: Preheat your oven to 450°F (232°C). Place the loaf pan in the oven and bake for approximately 45 minutes, or until the internal temperature of the chicken reaches at least 165°F (74°C) at the thickest portion, ensuring it is fully cooked.
- Rest and Slice: Remove the pan from the oven carefully. Pour any excess pan juices into a bowl. Then, return the reserved juices over the chicken in the pan. Let the chicken rest for 10 minutes to allow juices to redistribute and enhance flavor.
- Serve: Invert the loaf pan onto a clean cutting board and slice the chicken thinly. Serve the sliced chicken with the reserved pan juices on the side for added moisture and flavor.
- How to Serve – Wraps: Use the sliced shawarma as a filling for pita bread along with fresh vegetables and a drizzle of tahini or garlic sauce for a delicious wrap.
- How to Serve – Salads: Top a mixed greens salad with the shawarma slices, adding cucumbers, tomatoes, and a yogurt-based dressing for a refreshing meal.
- How to Serve – Bowls: Serve the chicken shawarma over a bed of rice or couscous accompanied by roasted vegetables to create a hearty and satisfying bowl.
Notes
- For added heat, mix cayenne pepper or smoked paprika into the spice blend before marinating the chicken.
- Make sure to let the chicken rest after baking to keep it juicy and tender.
- If you don’t have a loaf pan, use any oven-safe dish that can hold the chicken comfortably.
- The reserved pan juices add great flavor and moisture when serving; don’t discard them.
- Cook chicken to an internal temperature of 165°F (74°C) for food safety.
