Description

Discover the irresistible flavor of homemade Chicken Shawarma in a loaf pan — a clever twist on a Middle Eastern classic that brings all the rich, spiced goodness of street food right into your oven. This easy dinner idea is perfect for meal prep, weeknight dinners, or even as a show-stopping healthy snack. Marinated in a zesty blend of yogurt, lemon, garlic, and aromatic spices, then baked until juicy with crispy edges, this recipe nails the flavor and texture of traditional shawarma with zero hassle. Whether you’re seeking quick breakfast protein, creative food ideas, or wholesome dinner ideas, this easy recipe delivers every time.

Ingredients

Scale

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

Instructions

In a large bowl, whisk together yogurt, olive oil, lemon juice, garlic, and all spices until smooth.
Add sliced chicken to the marinade, coating thoroughly. Cover and refrigerate for at least 2 hours or overnight.
Preheat oven to 400°F (200°C). Line a loaf pan with parchment paper or lightly grease it.
Layer the marinated chicken tightly into the loaf pan, pressing down to compact.
Bake for 40–45 minutes until cooked through and the top is browned.
For crispier edges, broil for 3–5 minutes at the end of baking.
Let rest 5–10 minutes, then lift out and slice across the grain.
Serve hot in wraps, over rice, or with your favorite sides.

Prep Time: 15 minutes
Cook Time: 45 minutes