When it comes to creating captivating flavors right at home, the chicken shawarma loaf pan recipe shines as a delightful and easy option. This dish brings together the rich, aromatic spices of traditional shawarma in a convenient loaf form. It’s perfect for a family dinner or a special gathering with friends, all while being exceptionally easy to prepare. Here’s how you can enjoy this flavorful feast without the hassle of complex cooking.
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I first discovered this amazing chicken shawarma recipe during a family visit to Beirut. My aunt prepared a version of it, and the hearty aroma filled the entire house, bringing everyone together in the kitchen. With every bite, I could feel the warmth and hospitality she poured into her cooking. Since then, it’s become a staple dish in my family, bringing back those cherished memories with every slice.
Why You’ll Love This Recipe
This chicken shawarma loaf pan is a blend of convenience and authentic taste. You’ll appreciate the simplified steps that bring out traditional Middle Eastern flavors right in your kitchen. It’s an all-in-one meal that’s easy to serve, which makes it ideal for potlucks or busy weeknight dinners. The unique loaf form means it slices beautifully for serving, and the aroma of spices makes it irresistible to everyone at the table.
Ingredients Notes
Gathering the right ingredients is crucial for achieving that authentic shawarma taste. You’ll need quality chicken breasts or thighs, a mix of spices like cumin, coriander, and paprika, and fresh garlic. For an even deeper flavor, try marinating the chicken overnight. If you can’t find specific spices, a pre-mixed shawarma spice blend will do the trick. Fresh herbs added as a garnish before serving can elevate the dish’s aroma and appearance.
Recipe Steps
Step 1
Preheat your oven to 375°F (190°C). In a large bowl, combine chopped chicken, minced garlic, yogurt, olive oil, and your mixed spices. Stir until the chicken is evenly coated with the marinade.
Step 2
Grease a loaf pan with oil and line the bottom with parchment paper to prevent sticking. Layer half of the marinated chicken into the pan, pressing down firmly to ensure even cooking.
Step 3
Spoon in a layer of thinly sliced onions and bell peppers on top of the chicken, adding a dash of salt and pepper for extra flavor.
Step 4
Finish with the remaining chicken, pressing down again. Cover the loaf pan with foil and bake for approximately 40 minutes, removing the foil for the last 10 minutes to allow the top to brown and crisp.
Step 5
Check the internal temperature with a meat thermometer. It should read 165°F (74°C). Let it rest for 5–10 minutes before slicing and serving.
Storage Options
After cooling, store any leftover slices in an airtight container in the refrigerator for up to three days. For a longer preservation period, wrap individual slices in plastic wrap and place them in a zip-lock bag to freeze for up to a month. Reheat in the oven or microwave until warmed through for best results.
Variations & Substitutions
For a low-carb version, try replacing bell peppers with zucchini or eggplant. If you’re seeking a vegetarian option, substitute the chicken with chickpeas or firm tofu. You can also adjust the spice level to cater to your taste by adding more cayenne pepper or using less paprika.
Serving Suggestions
This dish is perfect for a casual dinner with family or a festive holiday meal. Pair it with flatbread and a side of tzatziki or hummus. It also complements a fresh cucumber and tomato salad, making it a well-rounded and satisfying dish.
Frequently Asked Questions
Can I prepare the marinade in advance? Absolutely, preparing the marinade a day ahead allows the flavors to deepen. Simply store it in the refrigerator and combine it with the chicken an hour before cooking.
What is the best way to ensure the chicken is moist? Marinating the chicken for at least an hour helps retain moisture, while baking it covered assures even cooking. A meat thermometer guarantees that you don’t overcook and dry out the chicken.
Are there other meats I can use instead of chicken? Yes, turkey or lamb can be excellent substitutes. Both maintain a juicy texture and adapt well to the spice blend used in this recipe.
Flavorful Chicken Shawarma Loaf
Ingredients
Main Ingredients
- 4 lbs boneless, skinless chicken breasts pounded to an even 1/4-inch thickness
Marinade
- 5 teaspoons ground turmeric for color and flavor
- 3 teaspoons ground cumin
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
- 6 tablespoons plain Greek yogurt
- 10 cloves garlic minced
- 0.5 cup olive oil extra virgin
- 0.5 cup fresh cilantro finely chopped
Instructions
Preparation Steps
- Combine the chicken breasts and all the marinade ingredients in a large bowl, mixing until the chicken is thoroughly coated.
- Preheat your oven to 425°F. Lightly grease a 9x5 inch loaf pan.
- Layer the marinated chicken tightly into the loaf pan, and cover the top with any remaining marinade.
- Bake for 45 minutes until cooked through and lightly browned on top.
- Remove from oven and let rest for 10 minutes before slicing. Serve as desired.
