Chicken Shawarma in a Loaf Pan Recipe

Name: Chicken Shawarma in a Loaf Pan Recipe
Total time: 75 min
Yield: 6 servings
Cuisine: Middle Eastern
Ingredients: 2 lbs boneless, skinless chicken thighs; 1 large onion, sliced; 1 Nonstick spray or parchment paper; 0.25 cup plain Greek yogurt; 0.25 cup olive oil; 3 tablespoons lemon juice; 5 cloves garlic, minced; 1 tablespoon ground cumin; 1 tablespoon smoked paprika; 2 teaspoons ground coriander; 1 teaspoon ground turmeric; 1 teaspoon ground cinnamon; 0.5 teaspoon cayenne pepper; 1.5 teaspoons salt; 1 teaspoon black pepper; 1 Pita or flatbread; 1 Garlic sauce or tahini; 1 Pickled onions; 1 Chopped lettuce, tomato, cucumber

1h 15m

Serves 6

claprecipes.com

Chicken Shawarma in a Loaf Pan Recipe

claprecipes.com

1h 15m

Serves 6

Directions

1In a large bowl, whisk together the Greek yogurt, olive oil, lemon juice, minced garlic, cumin, smoked paprika, coriander, turmeric, cinnamon, cayenne pepper, salt, and black pepper until the marinade is smooth and fully combined.
2Add the chicken thighs to the marinade, tossing to coat every surface thoroughly.
3Cover the bowl and refrigerate for at least 2 hours, or overnight for deeper flavor.
4Preheat your oven to 375°F (190°C).
5Line a loaf pan with parchment paper, leaving an overhang on the sides to make removal easier.
6Spread the sliced onion evenly on the bottom of the loaf pan.
7Stack the marinated chicken thighs tightly on top of the onions, pressing down to fit them snugly.
8Cover the loaf pan with foil and bake for 45 minutes, allowing the chicken to cook gently in its own juices.
9Remove the foil, increase oven temperature to 425°F (220°C), and bake for another 15–20 minutes, until the edges become crispy and the top is golden brown.
10Let the chicken rest in the pan for 5–10 minutes.
11Lift it out using the parchment overhang, then slice thinly for serving.
12Enjoy in pita or flatbread with garlic sauce and veggies if desired.

Ingredients

2 lbs boneless, skinless chicken thighs
1 large onion, sliced
1 Nonstick spray or parchment paper
0.25 cup plain Greek yogurt
0.25 cup olive oil
3 tablespoons lemon juice
5 cloves garlic, minced
1 tablespoon ground cumin
1 tablespoon smoked paprika
2 teaspoons ground coriander
1 teaspoon ground turmeric
1 teaspoon ground cinnamon
0.5 teaspoon cayenne pepper
1.5 teaspoons salt
1 teaspoon black pepper
1 Pita or flatbread
1 Garlic sauce or tahini
1 Pickled onions
1 Chopped lettuce, tomato, cucumber

Equipment

large bowlloaf panfoil

Tips

For extra caramelization, briefly broil the sliced chicken after baking.
Yogurt in the marinade keeps the meat extra tender; don’t skip it.
This recipe works well with boneless, skinless chicken breast, but thighs are juicier and more flavorful.
Marinating overnight gives the best flavor.
Leftovers are delicious in salads, wraps, or grain bowls.

Chicken Shawarma in a Loaf Pan Recipe

1h 15m

Serves 6

claprecipes.com

Chicken Shawarma in a Loaf Pan Recipe

claprecipes.com

1h 15m

Serves 6

Directions

1In a large bowl, whisk together the Greek yogurt, olive oil, lemon juice, minced garlic, cumin, smoked paprika, coriander, turmeric, cinnamon, cayenne pepper, salt, and black pepper until the marinade is smooth and fully combined.
2Add the chicken thighs to the marinade, tossing to coat every surface thoroughly.
3Cover the bowl and refrigerate for at least 2 hours, or overnight for deeper flavor.
4Preheat your oven to 375°F (190°C).
5Line a loaf pan with parchment paper, leaving an overhang on the sides to make removal easier.
6Spread the sliced onion evenly on the bottom of the loaf pan.
7Stack the marinated chicken thighs tightly on top of the onions, pressing down to fit them snugly.
8Cover the loaf pan with foil and bake for 45 minutes, allowing the chicken to cook gently in its own juices.
9Remove the foil, increase oven temperature to 425°F (220°C), and bake for another 15–20 minutes, until the edges become crispy and the top is golden brown.
10Let the chicken rest in the pan for 5–10 minutes.
11Lift it out using the parchment overhang, then slice thinly for serving.
12Enjoy in pita or flatbread with garlic sauce and veggies if desired.

Ingredients

2 lbs boneless, skinless chicken thighs
1 large onion, sliced
1 Nonstick spray or parchment paper
0.25 cup plain Greek yogurt
0.25 cup olive oil
3 tablespoons lemon juice
5 cloves garlic, minced
1 tablespoon ground cumin
1 tablespoon smoked paprika
2 teaspoons ground coriander
1 teaspoon ground turmeric
1 teaspoon ground cinnamon
0.5 teaspoon cayenne pepper
1.5 teaspoons salt
1 teaspoon black pepper
1 Pita or flatbread
1 Garlic sauce or tahini
1 Pickled onions
1 Chopped lettuce, tomato, cucumber

Equipment

large bowlloaf panfoil

Tips

For extra caramelization, briefly broil the sliced chicken after baking.
Yogurt in the marinade keeps the meat extra tender; don’t skip it.
This recipe works well with boneless, skinless chicken breast, but thighs are juicier and more flavorful.
Marinating overnight gives the best flavor.
Leftovers are delicious in salads, wraps, or grain bowls.