Name: Loaf Pan Chicken Shawarma
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Cuisine: Middle Eastern
Ingredients: 10-15 boneless, skinless chicken thighs; 1 1/2 tsp salt; 1 lemon, juiced; 1 tbsp tomato paste; 1/4 cup Greek yogurt; 1 1/2 tsp garlic powder; 1 1/2 tsp onion powder; 1 1/2 tsp paprika; 1 tsp cumin; 1 tsp chili powder

This Middle Eastern-inspired chicken shawarma recipe brings the delicious flavors of street food right to your kitchen. Made in a loaf pan for that authentic stacked effect, these perfectly seasoned chicken thighs are tender, juicy, and packed with aromatic spices.

Why You’ll Love This Recipe

This homemade chicken shawarma is a game-changer for busy weeknights or meal prep. The loaf pan method brilliantly mimics traditional vertical rotisserie cooking without any special equipment. It’s incredibly versatile – serve it in pitas, on salads, with rice, or as part of a mezze platter. The marinade infuses the chicken with bold flavors while keeping it moist and tender. Best of all, it’s easy to prepare with simple pantry ingredients but delivers restaurant-quality results every time.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken thighs are the perfect choice for shawarma because they stay juicy and tender during cooking. Their higher fat content compared to breast meat creates that rich flavor characteristic of traditional shawarma.

Salt enhances all the other flavors in the dish and helps tenderize the chicken through a mild brining effect.

Lemon juice adds brightness and acidity that balances the rich flavors. It also helps tenderize the meat by breaking down proteins.

Tomato paste provides a concentrated umami flavor and slight tanginess, while also helping to create a beautiful caramelization on the exterior of the meat.

Greek yogurt is a key ingredient that tenderizes the chicken while creating a thick marinade that clings well to the meat. It adds creaminess and a subtle tang.

Garlic powder infuses the dish with that essential savory note traditional to shawarma. It disperses evenly throughout the marinade.

Onion powder adds a sweet, aromatic quality without the texture of fresh onions, contributing depth to the flavor profile.

Paprika brings a mild peppery flavor and beautiful color to the finished dish.

Cumin provides that distinctive earthy, warm flavor essential to Middle Eastern cuisine.

Chili powder adds a gentle heat and complexity to the spice blend. Adjust according to your heat preference.

Directions

Preheat your oven to 450°F. Line a loaf pan with parchment paper, making sure to leave some overhang on the sides to help with removal later.
In a large bowl, combine the chicken thighs with salt, lemon juice, tomato paste, Greek yogurt, and all the spices (garlic powder, onion powder, paprika, cumin, and chili powder). Use your hands or tongs to mix thoroughly, ensuring each piece of chicken is well coated with the marinade.
Layer the marinated chicken thighs into the prepared loaf pan. Press down gently but firmly to pack them in tightly, which helps them hold together during cooking.
Bake in the preheated oven for 50 minutes, or until the internal temperature reaches 165°F. The top should develop a nice caramelized color.
Once cooked, carefully remove from the oven and drain off the accumulated juices (save these for serving). Let the chicken cool slightly, about 5-10 minutes.
Using the parchment paper overhang, lift the chicken loaf out of the pan and transfer to a cutting board. Slice thinly across the grain for that authentic shawarma texture.
Serve immediately with the reserved cooking juices spooned over the top, or store for later use.

Servings and Timing

This recipe serves 6-8 people, depending on how you’re serving it. Prep time is approximately 10 minutes, while cooking time is 50 minutes. The total time from start to finish is about 1 hour. If you’re meal prepping, you can marinate the chicken the night before to save time and enhance flavor development.

Variations

Mediterranean Lemon Herb Shawarma: Add 2 tablespoons of fresh chopped herbs like parsley, mint, and oregano to the marinade for a bright, herbal variation.

Spicy Harissa Shawarma: Mix 1-2 tablespoons of harissa paste into the marinade for a North African-inspired heat.

Honey Garlic Shawarma: Add 2 tablespoons of honey and double the garlic powder for a sweet and savory twist.

Chicken Breast Option: Though thighs are traditional, you can use chicken breasts if preferred. Reduce cooking time to 40-45 minutes to prevent drying.

Turkey Shawarma: Substitute turkey thighs for a leaner alternative with similar texture.

Storage/Reheating

Refrigeration: Store leftover shawarma in an airtight container in the refrigerator for up to 4 days. Keep the reserved juices in a separate container to prevent the meat from becoming soggy.

Freezing: This chicken shawarma freezes exceptionally well. Slice the cooled meat, portion it into freezer-safe containers or bags, and freeze for up to 3 months. Store the juices separately.

Reheating: For the best texture, reheat sliced shawarma in a skillet over medium heat for 3-4 minutes until warmed through. Alternatively, microwave covered with a damp paper towel to prevent drying. The reserved juices are perfect for adding moisture back during reheating.

Meal Prep: This recipe is ideal for meal prep. Prepare a batch on Sunday, slice it, and portion into containers with your preferred sides for quick lunches or dinners throughout the week.

FAQs

Can I use chicken breasts instead of thighs?

Yes, you can substitute chicken breasts, but the final dish may be slightly drier. If using breasts, reduce the cooking time to about 40-45 minutes and check for doneness earlier. Consider adding a tablespoon of olive oil to the marinade to help keep the meat moist.

How do I know when the shawarma is fully cooked?

The most reliable method is using a meat thermometer—chicken should reach an internal temperature of 165°F (74°C). Visually, the top should be nicely browned and caramelized, and when sliced, the meat should be opaque throughout with no pink remaining.

Can I make this recipe ahead of time?

Absolutely! You can marinate the chicken up to 24 hours in advance for even more flavor development. The cooked shawarma can be refrigerated for up to 4 days or frozen for up to 3 months, making it excellent for meal prep.

What sides go well with chicken shawarma?

Traditional accompaniments include pita bread, hummus, tabbouleh, pickled vegetables, tahini sauce, and a simple cucumber and tomato salad. Rice, roasted vegetables, or a Mediterranean grain bowl also make excellent bases for a shawarma meal.

Why use a loaf pan instead of a sheet pan?

The loaf pan mimics the traditional vertical stacking of shawarma meat, allowing the flavors to meld together as they cook. The stacked method also keeps the meat juicy and enables you to slice it thinly like authentic shawarma.

Can I make this recipe in a slow cooker?

While you can adapt this recipe for a slow cooker (low for 6-7 hours or high for 3-4 hours), you won’t get the same caramelization. For best results, you might want to finish the slow-cooked meat under the broiler for a few minutes to develop that characteristic exterior.

Is this recipe spicy?

As written, this recipe has a mild to medium heat level from the chili powder. You can easily adjust by decreasing or increasing the amount of chili powder, or by adding cayenne pepper for more heat.

What can I do with the leftover juices from cooking?

Don’t discard them! These juices are packed with flavor. Drizzle them over the sliced meat when serving, use as a flavor base for rice, or reduce them slightly in a saucepan to create a more concentrated sauce.

Can I make this recipe dairy-free?

Yes, you can substitute the Greek yogurt with a dairy-free alternative like coconut yogurt, or use 2 tablespoons of olive oil mixed with 1 tablespoon of lemon juice instead to achieve a similar tenderizing effect.

What’s the best way to slice the shawarma?

For authentic texture, allow the meat to cool slightly (about 5-10 minutes) after cooking, then use a sharp knife to cut very thin slices across the grain. This mimics the way traditional shawarma is shaved from the rotisserie.

Conclusion

This Loaf Pan Chicken Shawarma brings the exotic flavors of Middle Eastern street food right to your home kitchen with minimal effort. The ingenious loaf pan method creates that authentic layered effect without requiring any special equipment. Perfect for family dinners, meal prep, or entertaining, this versatile dish can be customized to suit your taste preferences. The combination of tender chicken, aromatic spices, and that distinctive caramelized exterior makes this recipe a standout addition to your culinary repertoire. Whether served in a wrap, on a salad, or as part of a larger spread, this shawarma is sure to become a regular request in your household.

Loaf Pan Chicken Shawarma