Name: Chicken Shawarma in a Loaf Pan
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: Middle Eastern
Ingredients: 2 lbs boneless, skinless chicken thighs; 3 tablespoons plain Greek yogurt; 3 tablespoons olive oil; Juice of 1 lemon; 4 garlic cloves, minced; 1 tablespoon ground cumin; 2 teaspoons smoked paprika; 1 teaspoon ground coriander; 1 teaspoon ground turmeric; 1/2 teaspoon cinnamon; 1 teaspoon salt; 1/2 teaspoon black pepper; Pita or flatbread; Pickled onions; Cucumber slices; Hummus or garlic sauce; Fresh parsley or cilantro

Why You’ll Love This Recipe

I love this recipe because it’s incredibly flavorful, simple to prepare, and works beautifully for meal prep. The loaf pan method lets the chicken cook evenly while keeping it juicy inside and crispy on top. When I slice it, the layers look just like shaved shawarma from a street vendor. It’s ideal for stuffing into pitas, layering over bowls, or serving with dips and flatbreads for a vibrant, satisfying meal.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Chicken Marinade:
2 lbs boneless, skinless chicken thighs
3 tablespoons plain Greek yogurt
3 tablespoons olive oil
Juice of 1 lemon
4 garlic cloves, minced
1 tablespoon ground cumin
2 teaspoons smoked paprika
1 teaspoon ground coriander
1 teaspoon ground turmeric
1/2 teaspoon cinnamon
1 teaspoon salt
1/2 teaspoon black pepper

For Serving (Optional):
Pita or flatbread
Pickled onions
Cucumber slices
Hummus or garlic sauce
Fresh parsley or cilantro

directions

I start by whisking together the yogurt, olive oil, lemon juice, garlic, and spices in a large mixing bowl until smooth.
Then I add the chicken thighs, making sure each piece is coated thoroughly. I cover and refrigerate the mixture for at least 2 hours, but I prefer to marinate it overnight for deeper flavor.
When ready to cook, I preheat the oven to 400°F (200°C) and line a loaf pan with parchment paper, leaving enough overhang to lift the chicken out later.
I layer the chicken thighs tightly into the pan, pressing them down to compact slightly.
I bake the loaf uncovered for 45–50 minutes, until the top is deeply golden and the chicken is cooked through.
After a 5–10 minute rest, I lift the loaf from the pan using the parchment, and slice it thinly across the grain.
I serve it warm in pita, over rice bowls, or alongside hummus and salad with plenty of fresh herbs.

Servings and timing

Prep Time: 15 minutes
Cooking Time: 50 minutes
Total Time: 1 hour 5 minutes (plus marinating time)
Servings: 6 servings
Calories per serving: 320 kcal

Variations

Sometimes I use chicken breast instead of thighs for a leaner version, though thighs give the best texture and flavor. I’ve also added thin slices of onion between chicken layers for extra depth. For a spicy kick, I mix in a bit of harissa or cayenne into the marinade. And when I want to skip the bread, I serve it bowl-style with rice, shredded lettuce, and tahini drizzle.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. The sliced chicken reheats well in a skillet over medium heat, or I warm it in the oven at 350°F for about 10 minutes. It’s also delicious cold in wraps or chopped into salads. I don’t recommend freezing the cooked chicken, as the texture can change, but the raw marinated chicken can be frozen and baked later.

FAQs

Can I use a different cut of chicken?

Yes, but I stick with thighs for the best flavor and juiciness. Chicken breast can work, but it tends to dry out more easily.

Do I need to use a loaf pan?

I prefer the loaf pan for shaping and caramelizing the chicken layers, but any small, deep baking dish will do in a pinch.

Can I skip the yogurt in the marinade?

I’ve tried it with just olive oil and lemon, and it still works, but the yogurt helps tenderize the meat and gives it that creamy texture.

How do I know the chicken is cooked through?

I use a meat thermometer to make sure the internal temperature hits 165°F (74°C). The top should also look deeply golden and slightly crisp.

What’s the best way to serve this shawarma?

I usually serve it in warm pita with garlic sauce, fresh veggies, and herbs, but it’s also amazing in bowls with rice, pickles, and a dollop of hummus.

Conclusion

This Chicken Shawarma in a Loaf Pan is a foolproof way to enjoy bold, authentic flavors with minimal fuss. I love how the spices, yogurt, and oven roasting come together to create juicy, aromatic chicken that slices beautifully and works in so many dishes. Whether it’s a quick dinner or part of a meal prep plan, this is one recipe I come back to again and again.