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Marinated chicken is stacked together in a loaf pan and baked in the oven until it reaches tender perfection. It’s then sliced thin and makes the perfect, most succulent chicken shawarma!
You can also use this juicy shaved chicken for gyros, sandwiches, salads, wraps, bowls and more.
Chicken Shawarma in the Oven
An easy combination of yogurt, fresh garlic, parmesan, butter, parsley and seasonings are tossed together with the chicken pieces and baked without needing to dedicate any time to marinating. Because the chicken is packed together and baked in it’s own juices, it yields an incredibly juicy and moist chicken that just falls apart.
Although this buttery garlic parmesan flavor profile it’s what you traditionally find on a chicken shawarma, this is my spin and it’s absolutely mouth-watering. You are welcome to use this same cooking method and use more traditional seasonings.
Key Ingredients
Chicken – I used breasts that have been pounded thin, but you can also use thighs.
Yogurt – a few tablespoons of greek yogurt, unsweetened plain yogurt of course.
Garlic – lots of freshly minced garlic.
Seasonings – paprika, onion powder, garlic powder, salt and freshly ground pepper.
Parmesan – grated parmesan is best as it easily incorporates.
Parsley – fresh parsley is minced up and added to the mixture.
Butter – one stick of butter is partially melted
How to Make Chicken Shawarma in a Loaf Pan
This chicken shawarma is made easily in the oven with minimal effort. In just a few easy steps you can have this chicken ready to go for easy meals all week.
Toss Chicken in the Marinade
In a large bowl, add in the chicken followed by all the marinade ingredients: garlic, yogurt, seasonings, parmesan, butter and parsley. Toss everything together until chicken is evenly coated on both sides. Be sure to scrape excess marinade off the sides of the bowl and spread it on the chicken.
Bake Chicken
Pile the chicken evenly in a loaf pan coated in non-stick spray. Bake at 450 degrees uncovered for 45 minutes or until the internal temp reaches at least 165 degrees at the thickest point.
Rest Chicken
Remove from the oven. There will be lots of excess pan juices. Pour excess juice into a bowl, then pour the bowl of juices back into the loaf pan over the chicken. Pour the juices back into the bowl and set aside. Let the chicken rest for 10 minutes before slicing.
To slice, turn out the pan onto a clean cutting board. Use a sharp knife to thinly slice the chicken. To store, add some of the reserved pan juices into the food storage container along with the chicken. Cover tightly and refrigerate for up to 4 days.
Can I Use Traditional Flavors Instead?
If you are looking for a traditional chicken shawarma recipe that’s made easily in the oven in a loaf pan, you can use my method and swap out the flavors. See the notes in the recipe card below for an authentic chicken shawarma recipe.
Seasonings – coriander, cumin, cardamon, smoked paprika, cayenne pepper, cumin, salt, black pepper
Greek Yogurt – this keeps the chicken moist as it cooks.
Onion – minced finely and incorporated in the marinade.
Garlic – fresh garlic is used and adds lots of flavor.
Lemon Juice – to add a vibrant tang to this chicken.
Olive Oil – instead of butter, we use olive oil in this traditional version.
Did you love this chicken shawarma recipe? Be sure to comment below with any questions or feedback.
Don’t forget to tag me on IG with any photos; @BadBatchBaking and use #BadBatchBaking
Chicken Shawarma In A Loaf Pan
Ingredients
- 2 lbs. chicken breasts pounded to an even 1/4 inch thickness
- 3 teaspoons paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 3/4 teaspoon salt
- 1/2 teaspoon freshly grated pepper
- 3 tablespoons plain greek yogurt
- 6-8 cloves garlic, minced
- 1 stick butter, partially melted
- 1/3 cup parmesan
- 1/4 cup freshly minced parsley
Instructions
- In a large bowl, add in the chicken followed by all the marinade ingredients: garlic, yogurt, seasonings, parmesan, butter and parsley.
- Toss everything together until chicken is evenly coated on both sides. Be sure to scrape excess marinade off the sides of the bowl and spread it on the chicken.
- Pile the chicken evenly in a loaf pan coated in non-stick spray. Bake at 450 degrees uncovered for 45 minutes or until the internal temp reaches at least 165 degrees at the thickest point.
- Remove from the oven. There will be lots of excess pan juices. Pour excess juice into a bowl, then pour the bowl of juices back into the loaf pan over the chicken.
- Pour the juices back into the bowl and set aside. Let the chicken rest for 10 minutes before slicing.
- To slice, turn out the pan onto a clean cutting board. Use a sharp knife to thinly slice the chicken.
- To store, add some of the reserved pan juices into the food storage container along with the chicken. Cover tightly and refrigerate for up to 4 days.
Notes
- 2 tsp ground coriander
- 2 tsp ground cumin
- 2 tsp ground cardamon
- 2 tsp smoked paprika
- 1 tsp ground cayenne pepper
- 1 1/2 teaspoons salt
- Black pepper
- 3 tablespoons plain greek yogurt
- 1/3 white onion, minced
- 3 garlic cloves, minced
- 1 tbsp lemon juice
- 3 tbsp olive oil
I don’t usually comment on recipes, but this one is exceptional! We have had it every week for the last month. I’ve tried both the traditional seasonings and the recipe as written, both were a huge hit. I’ve made a double batch every time and it’s one of a very few leftovers that gets gobbled up within a few days. Love it so much! Thank you!!
Kate, it’s so sweet of you to share this 🙂 I am so happy to hear it was such a big hit.
Absolutely amazing. So moist, flavorful, juicy and easy! This recipe is a keeper. Thank you for sharing.
I made this last night and it was absolutely delicious. I was mad at myself because I realized, after it was in the oven, that I had forgotten to add the parmesan cheese. However, it ended up being amazing. This is going to be my new go to recipe for making chicken. I can’t wait to experiment with some of the alternative ingredients listed!
On Step 4, what’s the point of pouring the juices out of the pan and then back over the chicken?
Before you discard them, I like to redistribute the juices back on top of the chicken. As it bakes the liquid just sits half-way up the chicken so the top half doesn’t get coated in the juice. Pouring it over the top allows everything to be equally coated in the yummy pan juices. It’s certainly not crucial.
Delicious and so easy. I added some tandoori spice mix to mine as well. So moist!
Just made this with the authentic recipe. Absolutely delicious. Will be adding it to regular meal preps.