Description
This juicy, spice-packed chicken shawarma is oven-baked in a loaf pan for easy slicing — a flavor-loaded Middle Eastern dinner perfect for wraps or bowls.
Ingredients
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
Instructions
In a large bowl, whisk together yogurt, olive oil, lemon juice, garlic, and spices.
Add chicken thighs and coat thoroughly. Cover and refrigerate for at least 2 hours, preferably overnight.
Preheat oven to 400°F (200°C). Line a loaf pan with parchment paper.
Layer chicken thighs tightly in the pan, pressing down slightly.
Bake uncovered for 45–50 minutes, until golden and cooked through (165°F internal temp).
Let rest for 5–10 minutes. Lift loaf from pan using parchment and slice thinly.
Serve in pita, rice bowls, or with hummus and salad.
Notes
Chicken breast can be used for a leaner option, but thighs yield better texture.
Add sliced onions between chicken layers for extra depth.
For spice, include harissa or cayenne in the marinade.
Skip the bread and serve shawarma bowl-style with lettuce, rice, and tahini drizzle.
Leftover chicken is great cold in salads or wraps.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: Oven-Baked
- Cuisine: Middle Eastern
