Dinner

Chicken Shawarma in a Loaf Pan for Easy Flavorful Bliss Recipe

Name: Chicken Shawarma in a Loaf Pan for Easy Flavorful Bliss Recipe
Prep time: 1 h
Cook time: 50 min
Total time: 1 h 50 min
Cuisine: Middle Eastern
Ingredients: 2 pounds chicken thighs, boneless and skinless; 3 tablespoons olive oil; 4 cloves garlic, minced; 2 teaspoons ground cumin; 2 teaspoons ground coriander; 1 teaspoon paprika; 1 teaspoon turmeric; 1 teaspoon ground cinnamon; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/4 cup plain yogurt; 2 tablespoons lemon juice

ByJulian Dempsey January 7, 2026January 7, 2026

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Introduction

Chicken shawarma is a flavorful Middle Eastern classic that’s surprisingly easy to prepare at home. Using a loaf pan helps the chicken cook evenly while soaking in a rich blend of spices and yogurt. This recipe yields tender, juicy chicken thighs perfect for serving with pita or rice.

A thick, grilled roll of spiced chicken is cut into several pieces, showing three visible layers: a crispy, dark brown outer crust with grill marks and green herb flakes, a middle layer of cooked chicken with a light brown spice coating, and an inner layer of tender, juicy white meat. The chicken is garnished with scattered fresh green herbs. In the background, two round, golden-brown flatbreads rest in a white bowl, all placed on a white marbled surface with sunlight shining through a window, creating a warm, inviting atmosphere. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 pounds chicken thighs, boneless and skinless
3 tablespoons olive oil
4 cloves garlic, minced
2 teaspoons ground cumin
2 teaspoons ground coriander
1 teaspoon paprika
1 teaspoon turmeric
1 teaspoon ground cinnamon
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup plain yogurt
2 tablespoons lemon juice

Instructions

Step 1: Preheat your oven to 375°F (190°C).
Step 2: In a bowl, combine olive oil, minced garlic, ground cumin, coriander, paprika, turmeric, cinnamon, salt, black pepper, plain yogurt, and lemon juice. Mix well.
Step 3: Add the chicken thighs to the marinade, ensuring they are completely coated. Cover and let them marinate for at least 1 hour to absorb the flavors.
Step 4: Arrange the marinated chicken thighs evenly in a loaf pan.
Step 5: Bake in the preheated oven for 45 to 50 minutes until the chicken is cooked through and tender.
Step 6: Remove from the oven and let the chicken rest for 10 minutes before slicing.
Step 7: Serve with warm pita bread or rice, and add toppings like lettuce, tomatoes, or garlic sauce if desired.

Tips & Variations

For a leaner option, substitute chicken breasts for thighs, but be careful not to overcook as they dry out faster.
Marinate overnight for an even more intense flavor.
Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C) for safety.
Add a pinch of cayenne pepper for extra heat if you like spicy food.

Storage

Store leftover chicken shawarma in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in the oven or microwave until heated through. This chicken also freezes well for up to 2 months—thaw overnight in the fridge before reheating.

How to Serve

The image shows a large grilled chicken breast with a crispy, golden-brown crust and charred grill marks on top, garnished with chopped green herbs. The chicken is stuffed with a flavorful mixture that appears to include finely chopped herbs and spices, giving a textured and slightly moist look inside. The chicken is sliced partially, revealing the white, juicy meat inside with the herb stuffing layered throughout. The chicken rests on a white plate placed on a white marbled surface. Behind the plate, there is a bowl holding two round, fluffy, golden-brown flatbreads stacked on top of each other. Sunlight is shining on the dish, enhancing the warm colors and textures. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breast instead of thighs?

Yes, chicken breast can be used for a leaner dish. Just be careful not to overcook it, as breast meat dries out faster than thighs.

Do I need a loaf pan specifically for this recipe?

A loaf pan is recommended because it holds the chicken in a compact space, helping it cook evenly and retain moisture. However, you can also use any similar-sized baking dish if you don’t have a loaf pan.