Description
A flavorful and juicy Chicken Shawarma baked in a loaf pan, capturing all the bold Middle Eastern spices in an easy, one-pan format perfect for slicing and serving.
Ingredients
Scale
- 2 pounds boneless, skinless chicken thighs
- 3 tablespoons olive oil
- 4 garlic cloves, minced
- 3 tablespoons lemon juice
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons paprika
- 1 teaspoon turmeric
- 1/2 teaspoon ground cinnamon
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat oven to 375°F (190°C).
- In a large bowl, whisk together olive oil, garlic, lemon juice, cumin, coriander, paprika, turmeric, cinnamon, salt, and pepper.
- Line a loaf pan with parchment paper, leaving edges overhanging for easy removal.
- Coat chicken thighs in marinade and layer them snugly in the loaf pan, pouring any leftover marinade on top.
- Bake for 45–50 minutes, until chicken reaches 165°F (74°C) internal temperature.
- Rest loaf for 10 minutes before removing from the pan.
- Slice thickly and serve warm.
Notes
- Marinate overnight for best flavor.
- Use parchment paper for easy cleanup.
- Broil for 3 minutes at the end for a crispier top.
Nutrition
- Serving Size: 1/6 loaf
- Calories: 280
- Sugar: 0g
- Sodium: 430mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 130mg
Keywords: chicken shawarma, loaf pan chicken, Middle Eastern chicken, oven baked shawarma