Chicken Shawarma in a Loaf Pan

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

5 from 14 votes

By Mallory Austin

Prep: 15 minutes mins

Cook: 45 minutes mins

Resting: 10 minutes mins

Total: 1 hour hr 10 minutes mins

Servings: 6 servings

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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.

Use this versatile tender chicken on gyros, sandwiches, salads, bowls and more.

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Ingredients 

1x2x3x

• ▢ 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

For traditional chicken shawarma flavors, use the following marinade instead (the cooking process and timing remains the same):

• 2 tsp ground coriander
• 2 tsp ground cumin
• 2 tsp ground cardamon
• 2 tsp smoked paprika
• 1 tsp ground cayenne pepper
• 1 tsp cumin
• 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

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