Description
A flavorful and easy-to-make Loaf Pan Chicken Shawarma recipe using boneless chicken thighs marinated in a blend of spices and baked to perfection.
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
Instructions
- Preheat your oven to 450°F. Line a loaf pan with parchment paper.
- In a large bowl, combine the chicken thighs with salt, lemon juice, tomato paste, Greek yogurt, and spices. Mix until well coated.
- Layer the marinated chicken thighs into the loaf pan, pressing down gently to pack them in.
- Bake for 50 minutes. Remove from the oven, drain the juices, and let cool slightly.
- Flip the loaf out of the pan and slice thinly. Serve immediately with leftover juice or store for later use.
Notes
Drain the juices after baking to make slicing easier.
This dish is great for meal prepping; store slices in an airtight container.
Leftover juices can be used as a sauce or drizzle
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Main course
- Method: Baking
- Cuisine: Middle Eastern
