Name: Chicken Shawarma in a Loaf Pan
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Ingredients: 2 pounds boneless, skinless chicken thighs (or breasts), thinly sliced; 1/2 cup plain yogurt; 3 tablespoons olive oil; 2 tablespoons lemon juice; 4 garlic cloves, minced; 2 teaspoons paprika; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1/2 teaspoon turmeric; 1/4 teaspoon ground cinnamon; 1/4 teaspoon cayenne pepper (adjust to taste); 1 teaspoon salt; 1/2 teaspoon black pepper

Chicken Shawarma has always held a special place in my heart — the bold spices, the smoky char, and the tender slices of juicy meat all come together to create something incredibly satisfying. After experimenting with different ways to bring those street-food vibes into my kitchen, I discovered the magic of baking Chicken Shawarma in a loaf pan. Not only does it replicate that vertical rotisserie-style texture, but it also makes preparation ridiculously easy.

In this version, I layer marinated chicken into a loaf pan and roast it until it develops crispy edges and remains succulent on the inside. It’s ideal for busy weeknights or weekend feasts, and the flavor is absolutely addicting. If you’re craving that iconic Middle Eastern taste without special equipment, this method is going to be your new go-to.

Why You’ll Love This Chicken Shawarma in a Loaf Pan

No fancy equipment needed: Skip the rotisserie. A simple loaf pan gets the job done.
Deep, layered flavors: The marinade seeps into every bite, giving you that complex shawarma richness.
Meal prep friendly: Make a big batch, slice it up, and you’ve got lunches or dinners sorted for days.
Customizable and versatile: Serve it in wraps, on salads, over rice, or with grilled veggies — it fits anywhere.

What Kind of Chicken Works Best for Chicken Shawarma in a Loaf Pan?

For the juiciest and most flavorful results, I always reach for boneless, skinless chicken thighs. They have more fat than breasts, which means they stay moist during the baking process — even when you want those edges to get a bit crispy. That said, chicken breasts also work if you prefer leaner meat, but be sure not to overcook them. The loaf pan helps retain moisture, so you still get beautifully tender meat either way.

You can even mix the two if you want a balance of texture and flavor. Whichever you choose, slice the chicken thin before marinating to mimic that authentic shawarma cut and ensure every bite is loaded with spice.

Options for Substitutions

Chicken → Turkey or Tofu: Turkey thighs or firm tofu are excellent alternatives. Tofu benefits from a longer marination time to absorb the spices.
Yogurt (in marinade) → Dairy-free yogurt: Coconut or almond-based yogurts work great for keeping it creamy while staying dairy-free.
Spices → Pre-made shawarma spice mix: In a pinch, a good-quality shawarma blend from the store can replace individual spices. Just taste and adjust the salt.
Garlic → Garlic powder: If you’re out of fresh garlic, use garlic powder (about 1 teaspoon per 2 cloves).
Olive oil → Avocado oil: Neutral oils like avocado oil are fine if you’re out of olive oil.
Lemon juice → Vinegar: Apple cider vinegar or white vinegar can provide that tangy punch in place of lemon juice.

Ingredients for Chicken Shawarma in a Loaf Pan

Each ingredient in this recipe plays a key role in building that irresistible shawarma flavor and ensuring the chicken cooks perfectly in the loaf pan.

Boneless, skinless chicken thighs or breasts: The main protein, tender and perfect for soaking up spices.
Plain yogurt: Acts as a tenderizer and gives the marinade a creamy texture that clings to the meat.
Olive oil: Helps the spices bind and adds richness while promoting browning during baking.
Lemon juice: Adds brightness and cuts through the richness of the chicken and spices.
Garlic (fresh, minced): Essential for bold flavor — it adds that classic Mediterranean sharpness.
Paprika: Adds color and a subtle smoky sweetness.
Ground cumin: Brings in that earthy, nutty flavor essential to shawarma.
Ground coriander: Light and citrusy, it complements the lemon and garlic.
Turmeric: Adds a golden hue and a warm bitterness that deepens the flavor.
Cinnamon: Just a pinch, to give a hint of warmth and complexity.
Cayenne pepper or chili flakes: For a spicy kick, adjustable to your taste.
Salt & black pepper: Enhances all the other flavors and balances the acidity.

Step 1: Prepare the Marinade

In a large mixing bowl, combine the yogurt, olive oil, lemon juice, minced garlic, and all the spices — paprika, cumin, coriander, turmeric, cinnamon, cayenne, salt, and black pepper. Whisk everything together until smooth and well blended. This fragrant mixture is the flavor powerhouse of the recipe.

Step 2: Slice and Marinate the Chicken

Thinly slice your chicken thighs or breasts into strips. Add them to the marinade, making sure every piece is fully coated. Cover the bowl and refrigerate for at least 2 hours, preferably overnight. The longer it sits, the deeper the flavor.

Step 3: Preheat the Oven and Prepare the Loaf Pan

Preheat your oven to 400°F (200°C). Line a loaf pan with parchment paper or lightly grease it to prevent sticking. This setup will help with easy cleanup and ensure the chicken doesn’t stick as it roasts.

Step 4: Layer the Chicken in the Loaf Pan

Remove the chicken from the marinade and start layering the slices into the loaf pan. Press each layer down slightly to compact the chicken. This tight layering helps replicate the texture of shawarma cooked on a vertical spit — juicy inside, crisp at the edges.

Step 5: Bake to Perfection

Place the loaf pan in the preheated oven and bake uncovered for 40–45 minutes. The top should start to brown, and the edges will crisp up beautifully. If you want more char, switch to broil for the last 3–5 minutes — just keep a close eye on it.

Step 6: Let it Rest and Slice

Once done, remove from the oven and let it rest for 5–10 minutes. This helps the juices redistribute. Carefully lift the chicken out of the pan, transfer to a cutting board, and slice across the grain for juicy, tender shawarma pieces.

How Long to Cook Chicken Shawarma in a Loaf Pan

The ideal cooking time is 40 to 45 minutes at 400°F (200°C). This duration ensures the chicken is fully cooked, tender, and has crispy, flavorful edges. If you’re using chicken breasts instead of thighs, check for doneness around the 35-minute mark to prevent drying out.

For that authentic shawarma char, you can broil the top for an additional 3 to 5 minutes at the end. Just watch closely to avoid burning — the sugars in the marinade can brown quickly.

Tips for Perfect Chicken Shawarma in a Loaf Pan

Marinate longer for deeper flavor: Overnight marination is ideal. It infuses the chicken with rich, complex taste.
Slice chicken evenly: Uniform pieces ensure even cooking and that every bite is well-coated in spices.
Use parchment or foil: Lining the loaf pan helps remove the chicken easily and keeps cleanup simple.
Press the layers firmly: Compacting the chicken mimics that classic shawarma texture you’d get from a spit.
Let it rest before slicing: This prevents juices from running out and keeps the meat tender.
Don’t skip the broil step: That final blast of heat gives your shawarma those irresistible crisp bits.
Double the batch: This dish reheats beautifully and makes for easy lunches throughout the week.
Taste before serving: Once it’s out of the oven, a pinch of finishing salt or a fresh squeeze of lemon can make the flavors pop.

Watch Out for These Mistakes While Cooking

Even a simple method like this can be derailed by a few missteps. Here are the most common ones to avoid:

Skipping the marinade time: A quick 30-minute soak won’t cut it. The spices need time to penetrate the meat.
Using too much liquid in the pan: Excess marinade left on the chicken can steam instead of roast. Scrape off the excess before layering.
Crowding the loaf pan: Don’t overpack it beyond the rim — this can cause uneven cooking and sogginess.
Undercooking the center: Always check with a meat thermometer (165°F/74°C) to ensure the thickest part is done.
Not letting it rest: Cutting into it too soon will cause the juices to spill out instead of staying in the meat.
Forgetting to broil: The crispy top is a major flavor booster — don’t skip this final step.
Not trimming fat: While some fat adds flavor, too much can create excess grease at the bottom of the pan.
Serving it plain: Shawarma begs for accompaniments — don’t miss the chance to round it out with fresh sides!

What to Serve With Chicken Shawarma in a Loaf Pan?

1. Garlic Sauce or Toum

A fluffy, bold garlic dip that cuts through the richness of the chicken.

2. Warm Pita or Flatbread

Use it to wrap your shawarma slices or to mop up any leftover juices.

3. Pickled Vegetables

Crisp, vinegary pickles like turnips, cucumbers, or onions add zing and contrast.

4. Hummus

Creamy and earthy — it’s a classic partner for shawarma and adds protein and fiber.

5. Chopped Israeli Salad

A bright mix of cucumbers, tomatoes, parsley, and lemon juice offers a refreshing balance.

6. Rice Pilaf or Turmeric Rice

Serve over fragrant rice for a satisfying, complete meal.

7. Tahini Sauce

Nutty and tangy, it works beautifully as a drizzle or dip.

8. French Fries or Potato Wedges

Yes, seriously! A crunchy side of fries is a favorite pairing in many shawarma spots around the world.

Storage Instructions

One of the best things about this Chicken Shawarma in a Loaf Pan is how well it stores — perfect for meal prep or leftovers.

Refrigeration: Store sliced shawarma in an airtight container in the fridge for up to 4 days. Reheat in a skillet over medium heat to restore a bit of that crispness.
Freezing: Let the chicken cool completely, then freeze in portions using freezer-safe bags or containers. It will keep for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating tips: For best results, use a hot skillet or oven at 375°F (190°C) for about 10 minutes. Avoid the microwave if you can — it can make the chicken rubbery and take away that delightful edge crispiness.

Estimated Nutrition

These numbers are approximate and based on a serving size of about 1 cup of cooked shawarma (using chicken thighs):

Calories: 290
Protein: 25g
Fat: 18g
Carbohydrates: 4g
Fiber: 1g
Sugar: 1g
Sodium: 480mg
Cholesterol: 110mg

Note: Using chicken breasts or low-fat yogurt will slightly reduce the calorie and fat content. The actual nutrition may vary depending on exact ingredients and serving sizes.

Frequently Asked Questions

1. Can I use store-bought shawarma seasoning instead of individual spices?

Yes, a high-quality shawarma spice blend can save time. Just make sure it includes paprika, cumin, coriander, turmeric, and cinnamon — and adjust salt levels accordingly.

2. Do I need to line the loaf pan?

It’s highly recommended. Parchment paper or foil makes cleanup easier and helps lift the cooked chicken out neatly.

3. Can I grill instead of baking?

Absolutely. You can thread the marinated chicken onto skewers and grill them for about 4–5 minutes per side, or use a grill pan indoors.

4. Is it spicy?

It can be! You control the heat by adjusting the cayenne or chili flakes. If you prefer mild, leave them out entirely.

5. Can I prep this ahead of time?

Yes! You can marinate the chicken up to 24 hours ahead or even freeze it in the marinade for future use. Just thaw and bake when ready.

6. What if I don’t have a loaf pan?

Use a small casserole dish or a square baking pan. The key is compact layering to mimic the vertical spit.

7. Can I make this dairy-free?

Yes — swap the yogurt with a plant-based version like coconut or almond yogurt. It still helps tenderize the meat and carries the flavors well.

8. How do I know when it’s fully cooked?

Use a meat thermometer. The internal temperature should reach 165°F (74°C). You’ll also notice crispy edges and clear juices.

Conclusion

Making Chicken Shawarma in a loaf pan is one of those genius kitchen hacks that brings the flavor of your favorite Middle Eastern street food right into your home — with zero special equipment and maximum payoff. From the bold spices and tangy marinade to the juicy, crispy-edged chicken slices, it’s a dish that fits into weeknight dinners just as easily as weekend feasts.

It’s warm, deeply aromatic, and endlessly versatile. Whether wrapped in pita, laid over rice, or eaten straight from the cutting board, this shawarma hits every craving. And once you try it, you’ll likely find yourself making it again and again.