Chicken Shawarma Loaf
A flavorful and easy-to-make chicken shawarma baked in a loaf pan, perfect for slicing and serving in sandwiches or wraps. Marinated in aromatic Middle Eastern spices and baked until tender.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1.5 lbs boneless, skinless chicken thighs, cut into thin strips
- 3 tbsp olive oil
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp paprika
- 0.5 tsp turmeric
- 0.5 tsp cinnamon
- 0.25 tsp cayenne pepper optional
- 1 tsp salt
- 0.5 tsp black pepper
- 1 lemon juice of lemon
- 0.25 cup plain yogurt
- 1 small onion, thinly sliced
- 1 red bell pepper, thinly sliced optional
- Pita bread or flatbreads, for serving
- Tahini sauce or garlic sauce, for serving
Instructions
Preparation Steps
- In a large bowl, combine olive oil, minced garlic, cumin, coriander, paprika, turmeric, cinnamon, cayenne (if using), salt, black pepper, lemon juice, and yogurt. Mix well to form a marinade.
- Add the chicken strips to the marinade and toss to coat evenly. Cover and refrigerate for at least 1 hour, or preferably overnight, to allow flavors to develop.
- Preheat the oven to 375°F (190°C). Lightly grease a 9x5-inch loaf pan.
- Spread the sliced onion and red bell pepper (if using) evenly in the bottom of the loaf pan.
- Arrange the marinated chicken strips in the loaf pan, pressing them down gently to form an even layer.
- Pour any remaining marinade over the chicken.
- Cover the loaf pan tightly with aluminum foil and bake for 30 minutes.
- Remove the foil and bake for an additional 10–15 minutes, or until the chicken is fully cooked and slightly browned on top.
- Let the chicken shawarma rest in the pan for 5–10 minutes before slicing.
- Slice and serve in warmed pita bread with tahini sauce, garlic sauce, pickles, or fresh vegetables.
Notes
For best results, marinate the chicken overnight. Serve with pickled turnips or cucumbers for an authentic touch.