Chicken Shawarma Loaf Pan Chicken
Serves 1
Directions
- 1Trim excess fat from boneless chicken thighs and place in a large bowl.
- 2Drizzle chicken with olive oil, then season with salt, pepper, garlic powder, sweet paprika, cayenne pepper, oregano, Aleppo pepper, cumin, and cinnamon. Add yogurt, tomato paste, and lemon juice.
- 3Mix well, add thinly sliced yellow onion, and mix again. Marinate for 2-3 hours or overnight if possible.
- 4Let chicken come to room temperature, pack into a loaf pan, and bake at 425F for 50-55 minutes.
- 5Remove from oven and tilt the pan to pour out excess juices to save for serving or soups.
- 6Flip the loaf pan over a cutting board and cut the chicken into strips.
Ingredients
- 2.5 lbs boneless chicken thigh
- 1 tbsp olive oil
- salt
- black pepper
- 1.5 tbsp garlic powder
- 1.5 tbsp sweet paprika
- 1/4 to 1/2 tsp cayenne pepper
- 1 tbsp oregano
- 1 tbsp Aleppo pepper
- 1/2 tsp cumin
- 1/2 tsp cinnamon
- 2 tbsp yogurt
- 1.5 tbsp tomato paste
- 0.5 whole lemon juice, from half large lemon
- 0.5 whole yellow onion, thinly sliced
Equipment
large bowlloaf panovencutting board
Tips
- You can serve with roasted vegetables, inside pita, or in high-protein bowls with rice.
- Excess juices poured from the loaf pan can be poured over the chicken before serving or used as a base for soups.
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