This Loaf Pan Chicken Shawarma recipe is going to impress you and your entire family. You will be thoroughly shocked that the chicken is so tender, all because it was cooked in a loaf pan!
This recipe is perfect for meal prep or a weeknight dinner!
This was inspired by my chicken recipes on this site, and pairs well with this Homemade flatbread. The best part, you don’t need anything fancy, just your loan pan and a few other ingredients.
Ingredients
You will find that you have the majority of the loaf pan chicken shawarma ingredients in your home making it a great last minute option of what to make for dinner. No marinating necessary!
- Chicken
- Butter
- Plan Greek Yogurt
- Paprika
- Italian Seasoning
- Shawarma Seasoning (may not have this ingredient but can buy it on amazon or get a recipe from Pinterest)
- Avocado Oil Spray
See recipe card for quantities.
Instructions
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- Step 1: Slice chicken horizontally and pound with a meat tenderizer to make as thin as possible.
- Step 2: Add Chicken to a bowl with all other ingredients.
- Step 3: Mix all ingredients together well so the chicken is evenly coated.
- Step 4: Add ingredients to a loaf pan that was generously sprayed with avocado cooking spray. Bake at 450 degrees for 35-45 minutes.
Hint: Make sure to leave the chicken uncovered when you bake it. This will help brown the top of the chicken while leaving the rest very tender.
Substitutions and Variations
Here are a few modifications you can make.
- Spices – Many of you will not have shawarma seasoning. You can buy it on amazon, use a recipe on Pinterest to make it, or you can try out other seasonings. If you use different seasonings I would refrain from too much salt.
- Butter – Can you use vegan butter, sure.
- Yogurt – I have used both plain traditional yogurt and greek yogurt. There isn’t a huge difference.
Equipment
I use a metal loaf pan to make this recipe. I haven’t tried it in a glass loaf pan just yet. If you try it out let me know how it goes!
Storage
Store the wet ingredients (lettuce, tomato, onion) separately from the dry ingredients (buns) in the fridge, and recombine when ready. Good for 2-3 days.
This recipe can last in the refrigerator for up to 3 days in an air tight container. You can try reheating the leftovers in the microwave or in your air fryer.
Top Tip
This recipe will be hard to overcook. The chicken stays impressively moist. With that said, once the chicken comes out of the oven, drain the liquid from the pan, and then add it back on the chicken to moisten the top layers.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with the Loan Pan Chicken Shawarma:
Loaf Pan Chicken Shawarma
Ingredients
- 3 lbs chicken breasts cut horizontally and pounded
- 1 tablespoon paprika
- 1 teaspoon Italian seasoning
- 2 tablespoon Shawarma seasoning
- ½ cup plain Greek yogurt
- ½ stick butter melted
- Avocado oil spray
Instructions
- Preheat that oven to 450°F 🔥.
- In a bowl, mix the chicken with the yogurt, paprika, Italian seasoning, and Shawarma seasoning. Get in there with your hands and coat everything really well!
- Spray your loaf pan with avocado oil (so nothing sticks). Pile that chicken high into the pan, evenly layered.
- Drizzle the melted butter on top (because butter = magic ✨).
- Pop it in the oven, uncovered, and bake for 45 minutes.
- Once it’s out, let it sit for about 10 minutes—good things come to those who wait, right?
- Slice the chicken super thin and serve on pita with your favorite toppings like hummus, pickles, cucumbers, tomatoes, and onions. It’s the shawarma of your dreams! 🥙❤️
