Oh my goodness, let me tell you about chicken shawarma in a loaf pan! This dish is a total game-changer when it comes to weeknight dinners. It’s packed with those irresistible Middle Eastern flavors—think warm spices, tender chicken, and a zesty kick from lemon juice. The best part? It’s so simple to whip up! Just toss everything together, let the oven do its magic, and you’ll have a mouthwatering meal that’s perfect for wrapping in pita bread or serving with your favorite toppings. Trust me, once you try this recipe, you’ll want to make it over and over again. It’s the kind of dish that fills the house with a delicious aroma and makes everyone gather around the table in anticipation!
Ingredients List
- 2 lbs chicken thighs: I love using thighs for this recipe because they’re juicy and flavorful. Boneless, skinless thighs work best!
- 4 cloves garlic, minced: Fresh garlic adds a punch of flavor that’s hard to resist. The more the merrier, if you ask me!
- 2 tbsp olive oil: This helps keep the chicken tender and moist while adding a lovely richness.
- 1 tsp cumin: This warm spice is a staple in shawarma, giving it that signature taste.
- 1 tsp paprika: I like to use smoked paprika for an extra depth of flavor, but regular works just fine, too!
- 1 tsp turmeric: Not only does it lend a beautiful color, but it also adds a subtle earthiness.
- 1 tsp coriander: This bright, citrusy spice complements the other flavors beautifully.
- 1 tsp salt: Essential for enhancing all those wonderful flavors. Adjust to your taste!
- 1/2 tsp black pepper: A little kick, but feel free to add more if you like it spicy!
- 1/2 tsp cayenne pepper: This gives it that extra heat. You can skip it or reduce the amount if you prefer milder!
- 2 tbsp lemon juice: Freshly squeezed is best! It brightens everything up and adds a lovely tang.
- Pita bread, for serving: You’ll want something to wrap up all that delicious chicken—pita is perfect!
How to Prepare Chicken Shawarma in a Loaf Pan
Making chicken shawarma in a loaf pan is super straightforward, and I promise you’ll be amazed at how delicious it turns out! Let’s get started on this flavor-packed journey!
Step-by-Step Instructions
- Preheat Your Oven: First things first, preheat your oven to 375°F (190°C). This ensures the chicken cooks evenly and gets that lovely golden color.
- Mix the Marinade: In a large mixing bowl, combine the minced garlic, olive oil, cumin, paprika, turmeric, coriander, salt, black pepper, cayenne, and lemon juice. Give it a good stir until you have a fragrant marinade that smells absolutely heavenly.
- Coat the Chicken: Now, toss in the chicken thighs and make sure they’re thoroughly coated in that flavorful marinade. I like to use my hands for this—get in there and massage the spices into the meat! If you have time, let it marinate for at least 30 minutes, or even overnight for a punch of flavor.
- Prepare the Loaf Pan: Place the marinated chicken in a loaf pan, arranging it snugly. You want those thighs to cook evenly, so don’t overcrowd!
- Bake: Slide the loaf pan into your preheated oven and bake for about 45 minutes. You’ll know it’s done when the chicken is cooked through and has reached an internal temperature of 165°F (75°C). The aroma wafting through your kitchen will be utterly irresistible!
- Rest and Slice: After baking, let the chicken rest for about 10 minutes. This helps lock in all those delicious juices. Then, slice it up and get ready to serve!
- Serve: Enjoy your chicken shawarma in pita bread with your favorite toppings like fresh veggies, tahini sauce, or even a sprinkle of pickles!
Why You’ll Love This Recipe
- Quick and Easy: This chicken shawarma in a loaf pan comes together in no time, making it perfect for busy weeknights.
- Flavor Explosion: With a blend of spices and fresh ingredients, each bite is packed with bold, mouthwatering flavors.
- Healthy Ingredients: Using chicken thighs and wholesome spices means you’re serving up a nutritious meal without sacrificing taste.
- Endless Customization: Serve it with your favorite toppings and sides, making each meal unique and fun!
- Family-Friendly: This dish is a hit with both kids and adults alike—everyone loves a good wrap!
Tips for Success
To truly nail your chicken shawarma in a loaf pan, here are my top tips! First, don’t skip the marinating step—allowing the chicken to soak up those flavors for at least 30 minutes (or overnight if you can!) makes a world of difference. Also, be sure to check the internal temperature of the chicken; it should reach 165°F (75°C) for safe eating. If you want an extra crispy outside, you can broil it for a few minutes after baking—just keep a close eye on it! And finally, feel free to adjust the spices to suit your taste; cooking is all about what you love!
Nutritional Information Disclaimer
Just a quick note: the nutritional information provided for this chicken shawarma in a loaf pan is an estimate and can vary based on the specific ingredients and brands you use. Always double-check your labels for the most accurate details, especially if you’re watching your intake!
FAQ Section
Can I use chicken breasts instead of thighs?
Absolutely! While I prefer the juiciness of thighs, chicken breasts can work as well. Just keep an eye on the cooking time, as they might cook a bit faster.
How do I store leftovers?
Store any leftover chicken shawarma in an airtight container in the fridge for up to 3 days. It tastes great reheated or even cold in a salad!
Can I freeze the chicken shawarma?
Yes! Just let it cool completely, then wrap it tightly in plastic wrap or foil before placing it in a freezer bag. It should keep well for up to 3 months.
What toppings do you recommend?
I love adding fresh veggies like cucumbers and tomatoes, some tangy pickles, and a drizzle of tahini or garlic sauce. Feel free to get creative!
Is this recipe gluten-free?
Yes! As long as you use gluten-free pita bread for serving, this chicken shawarma in a loaf pan is a delicious gluten-free option!
Storage & Reheating Instructions
Storing your leftover chicken shawarma in a loaf pan is super easy! Just let it cool completely, then transfer the chicken to an airtight container and pop it in the fridge. It should stay fresh for up to 3 days. When you’re ready to enjoy it again, you can reheat it in the oven at 350°F (175°C) for about 15-20 minutes, or until it’s warmed through. If you’re in a hurry, the microwave works too—just cover it with a damp paper towel to keep it from drying out, and heat in short bursts until hot. Enjoy those delicious flavors all over again!
Serving Suggestions
When it comes to enjoying your chicken shawarma in a loaf pan, the options are endless! I love to serve it wrapped in warm pita bread, adding a generous heap of fresh veggies like crunchy cucumbers, juicy tomatoes, and crisp lettuce. You can also drizzle on some luscious tahini sauce or garlic sauce for that extra layer of flavor. If you’re feeling adventurous, try pairing it with a side of fluffy couscous or a simple tabbouleh salad for a refreshing touch. And don’t forget a tangy pickle or two—they really elevate the whole experience! Enjoy your meal with a side of love and laughter!
Print
Chicken Shawarma in a Loaf Pan: 7 Irresistible Flavors
- Total Time: 1 hour
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
A simple recipe for chicken shawarma baked in a loaf pan.
Ingredients
- 2 lbs chicken thighs
- 4 cloves garlic, minced
- 2 tbsp olive oil
- 1 tsp cumin
- 1 tsp paprika
- 1 tsp turmeric
- 1 tsp coriander
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp cayenne pepper
- 2 tbsp lemon juice
- Pita bread, for serving
Instructions
- Preheat your oven to 375°F (190°C).
- In a bowl, mix garlic, olive oil, spices, salt, pepper, and lemon juice.
- Add chicken and coat well with the marinade.
- Place the marinated chicken in a loaf pan.
- Bake for 45 minutes or until cooked through.
- Let it rest for 10 minutes before slicing.
- Serve in pita bread with your choice of toppings.
Notes
- For extra flavor, marinate the chicken overnight.
- Serve with tahini sauce or garlic sauce.
- Adjust spices according to your taste.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 100mg
Keywords: chicken shawarma in a loaf pan
