This Loaf Pan Chicken Shawarma is an easy, oven baked version of the classic street food — no grill or spit needed! Juicy, tender chicken is marinated in warm Middle Eastern spices, then baked right in a loaf pan to lock in flavor and moisture. If you’ve ever wondered how to make chicken shawarma at home, this is the easiest method. You’ll love how simple it is to get restaurant-style results using everyday ingredients and your oven. Serve your homemade shawarma in wraps, rice bowls, or salads for a dinner the whole family will crave again and again.
Why You'll Love This Oven-Baked Chicken Shawarma
This recipe is perfect for meal prep or a weeknight dinner! If you love juicy, flavorful chicken with bold spices but want an easy way to make it at home — this loaf pan chicken shawarma is for you!
- Oven baked for ease — no grill needed
- Meal prep friendly for busy weeks
- Packed with authentic shawarma flavor
- Cooks up juicy every time using the loaf pan method
- Perfect for wraps, rice bowls, salads, or on its own
Try my Chicken Dinner 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.
Jump to:
- Why You'll Love This Oven-Baked Chicken Shawarma
- Ingredients for Loaf Pan Chicken Shawarma
- Instructions- How to Make Chicken Shawarma in a Loaf Pan
- Substitutions and Variations for Chicken Shawarma
- Equipment You’ll Need
- How to Store Leftover Chicken Shawarma
- Top Tip for Juicy Chicken Shawarma
- FAQs about Loaf Pan Chicken Shawarma
- Other Recipes to Try
- Recipes to Pair with Chicken Shawarma
Ingredients for Loaf Pan Chicken Shawarma
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- How to Make Chicken Shawarma in a Loaf Pan
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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 about 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 for Chicken Shawarma
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 You’ll Need
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!
How to Store Leftover Chicken Shawarma
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 for Juicy Chicken Shawarma
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. And always let it rest for 5 minutes before slicing to keep it tender!
FAQs about Loaf Pan Chicken Shawarma
Yes! This loaf pan chicken shawarma is baked in the oven, so no grill is needed. The loaf pan method keeps the chicken juicy while still giving you that authentic shawarma flavor.
Boneless, skinless chicken thighs work best for shawarma because they stay juicy and flavorful. However, I mostly use chicken breasts as I prefer a leaner option.
For the best flavor, marinate the chicken for at least 2 hours. If you have time, overnight marinating gives the most flavorful and tender results. long should I marinate chicken shawarma?
Yes! Cooked chicken shawarma freezes well. Store it in an airtight container and freeze for up to 2 months. Thaw overnight in the fridge and reheat before serving.
Chicken shawarma is delicious in wraps, rice bowls, or salads. Pair it with garlic yogurt sauce, fresh cucumber salad, warm flatbread, or even hummus for a complete meal.
Other Recipes to Try
Looking for other recipes like this? Try these:
Recipes to Pair with Chicken Shawarma
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 about 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! 🥙❤️
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