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Loaf Pan Chicken Shawarma Recipe

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4.2 from 1 review

This Loaf Pan Chicken Shawarma recipe offers a flavorful, juicy take on classic Middle Eastern shawarma made with boneless, skinless chicken thighs marinated in warm spices and cooked in a loaf pan for easy slicing and serving. Pressed and baked with a spice blend of cumin, smoked paprika, coriander, and more, this dish promises tender slices perfect for sandwiches, salads, or mezze platters.

  • Total Time: 2 hours 60 minutes (including marinating under weight)
  • Yield: 6 to 8 servings

Ingredients

Chicken and Marinade

  • 3 lbs (1,360.78 g) chicken thighs, boneless, skinless
  • 3 tbsp (42.61 g) olive oil
  • 1 1/2 tbsp ground cumin
  • 1 tbsp smoked paprika
  • 1 1/2 tsp ground coriander
  • 1 1/2 tsp garlic powder
  • 1 tsp salt
  • 3/4 tsp cinnamon
  • 1/2 tsp turmeric
  • 1/2 tsp cardamom
  • 1/2 tsp black pepper

Instructions

  1. Marinate the Chicken: In a large bowl, toss the boneless, skinless chicken thighs with olive oil. Add all the spices—ground cumin, smoked paprika, ground coriander, garlic powder, salt, cinnamon, turmeric, cardamom, and black pepper—and toss until each piece is thoroughly coated with the seasoning.
  2. Arrange in Loaf Pan: Layer the seasoned chicken thighs tightly in a 9×5 inch loaf pan, pressing them in to pack firmly to hold their shape during cooking.
  3. Press and Marinate: Place a piece of parchment paper atop the chicken, then set another loaf pan on top of the parchment. Add heavy cans on top to weigh down the chicken. Allow it to marinate under pressure for 2 hours, letting the flavors meld and compact the meat.
  4. Preheat and Cook: Preheat your oven to 425ºF (220ºC). Remove the cans from the top loaf pan but keep the pan and parchment paper in place over the chicken. Bake the chicken for 50 to 60 minutes, or until an instant-read thermometer inserted into the thickest part of the meat reaches 165ºF (74ºC).
  5. Rest and Collect Juices: Remove the baked chicken from the oven and let it rest for a few minutes. Pour the pooled cooking liquids into a bowl—do not discard these flavorful juices.
  6. Slice and Serve: Carefully flip the chicken loaf out onto a cutting board. Using a sharp knife, slice the chicken thinly. Use some of the reserved cooking liquids when storing or serving to keep the chicken moist and flavorful.

Notes

  • Pressing the chicken in the loaf pan ensures a uniform shape and allows for neat, even slices after cooking.
  • Allowing the chicken to marinate under weight intensifies the flavor and tenderizes the meat.
  • Use a meat thermometer to ensure perfect doneness without drying out the chicken.
  • Reserved cooking juices can be used as a flavorful drizzle or mixed into sauces and dips.
  • This recipe works well for meal prep and sandwiches, and leftovers keep well refrigerated for up to 3 days.
  • Author: Maya
  • Prep Time: 10 minutes
  • Cook Time: 50 to 60 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Middle Eastern
  • Diet: Halal

Find it online: https://recipeteach.com/loaf-pan-chicken-shawarma-recipe/