This Loaf Pan Chicken Shawarma is seriously one of my favorite ways to prep chicken thighs. All you have to do is whip up your marinade, add your trimmed chicken thighs and veggies then bake in a loaf pan. Perfect for bowls, pitas, salads, etc.
About This Recipe
If you’ve ever wanted to cook tender, juicy chicken shawarma at home but weren’t sure how without a rotisserie, this Loaf Pan Chicken Shawarma is the perfect at-home solution!
Tender, juicy chicken thighs are marinated in a creamy blend of warm spices and fresh lemon juice to bring you flavorful prepped chicken that’s perfect for bowls, salads, pitas and more.
The secret is to bake the chicken in a loaf pan so that as it bakes, the layers press down on each other replicating how it would be cooked on a vertical rotisserie. The confined space of the pan also allows the juices and fat to continuously render and baste the meat creating that super tender and juicy texture.
I’m telling you, this is my FAVORITE way to cook chicken thighs. And you all know I love chicken breasts and tenderloins, but these chicken thighs are seriously worth a little higher fat and are foolproof. I promise you can’t mess these up!
Ingredients and Substitutions
- Chicken thighs: My boneless thighs were labeled just 4.5 fat for 4 oz. Just make sure to give them a good trim of any excess fat before adding to the marinade.
- Greek yogurt: I used nonfat Greek yogurt but you can also sub dairy-free for sour cream or yogurt.
- Lemon juice: I highly recommend using fresh lemon juice for these chicken thighs (the store-bought juice doesn’t have the same fresh effect)
- Olive oil: You can also sub for avocado oil or your favorite cooking oil if you prefer something else.
- Seasonings: Grab some turmeric, garlic powder, ground cumin, paprika, kosher salt, and coriander
- Red bell pepper: I really like the sweetness of the red bell pepper with this chicken shawarma. You could also use orange or yellow. I just wouldn’t recommend green as it’s more bitter.
- Red onion: A red on white onion will both work.
- Fresh Parsley: Or sub for 2 tablespoons of dried parsley.
Dietary Adaptations
Dairy-free: I love using Forager Plant Based sour cream in place of yogurt if I need this to be dairy free. It will make very minimal changes to the macros.
How To Make
- Spread your thighs out so they’re not folded up, and trim off any unwanted fat. No need to go crazy here! Add chicken to a large bowl and mix well with the remaining ingredients. You can cook right away or let it marinate for a couple of hours or even overnight.
- Preheat the oven to 425 when you’re ready to bake your chicken. Let the chicken come to room temp if possible, and stack the marinated thighs tightly on top of eachother in a loaf pan. Bake uncovered for 45 minutes or until cooked through.
- Let it rest for 5-10 minutes, then carefully drain the liquid from your loaf pan into a bowl (you might want to drizzle it back on later) and turn the pan upside down onto a cutting board. Chop it up and use it in rice bowls, pitas, salads etc!
For More Delicious Recipes
- BBQ Soy Ginger Chicken Thighs
- Air Fried Yogurt Marinated Chicken
- Herby Mediterranean Grilled Chicken Tenderloins
- Balsamic Herb Grilled Chicken
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Loaf Pan Chicken Shawarma
Ingredients
- 2 lb. boneless skinless chicken thighs (896g)
- ¼ cup nonfat Greek yogurt 60g; or sub dairy-free sour cream or yogurt
- 2 Tbsp. lemon juice 30g
- ½ Tbsp. olive oil 7g
- 2 ½ tsp. turmeric
- 2 ½ tsp. garlic powder
- 2 tsp. ground cumin
- 2 tsp. paprika
- 2 tsp. kosher salt
- 1 tsp. coriander
- 1 ½ cups red bell pepper sliced thinly (145g)
- 1 cup red onion sliced thinly (150g)
- ¾ cup parsley chopped (20g)
Instructions
- Spread your thighs out so they’re not folded up, and trim off any unwanted fat. No need to go crazy here! Add chicken to a large bowl and mix well with the remaining ingredients. You can cook right away or let it marinate for a couple of hours or even overnight.
- Preheat the oven to 425 when you’re ready to bake your chicken. Let the chicken come to room temp if possible, and stack the marinated thighs tightly on top of eachother in a loaf pan. Bake uncovered for 45 minutes or until cooked through.
- Let it rest for 5-10 minutes, then carefully drain the liquid from your loaf pan into a bowl (you might want to drizzle it back on later) and turn the pan upside down onto a cutting board. Chop it up and use it in rice bowls, pitas, salads etc!
Notes
Nutrition
Tried this recipe?
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This was absolutely scrumptious! Served it over jasmine rice with roasted carrots, roasted red bell peppers, red onion, feta & greek yogurt.
Fantastic!! Definitely going into the rotation! Thank you 🙏🏻
This is our favorite new recipe. It’s delicious next to veggies or rice. Wonderful on a salad, or in a wrap. And for my pickiest eater, all by itself.
I have been making an 8lb batch almost every week. My kids are all delighted to have it available for a fast, satisfying lunch.
This is a definite winner! Thanks for another great recipe!
Note- I have a kid who dislikes dark meat, so I make a regular sized batch of chicken breasts for her. In my opinion, they are not as good as the thighs, but they are still good. The thighs are very difficult to over cook, but the breasts you gotta watch. I do the breasts in a casserole dish rather than a loaf pan. I like to keep them in a single layer so they are all done at the same time.
I prefer the thighs, but the breasts can work, you just gotta be careful not to over cook.
Great recipe! Couldn’t agree more that this restaurant food made better at home…hummus, pita and tabouli make it a meal. Thx you!Dakmam
Didn’t have bell peppers, but used carrots, garlic cloves, thyme, oregano as well as Penzy’s “Ruth Ann’s” Chicken seasoning, which constitutes many of your spices, plus lemon peel within. Scrumptious! Thanks!
Big hit with my family. I e tried a few different recipes and everyone loved the spices and how moist the chicken was. Great recipe, I’ll be making it again!
I’ve made this three times now and it is absolutely delicious. I serve it with a tomato cucumber salad, hummus, etc and let people either make a bowl or fill a pita.
How do you think this would work as a marinade to grill the chicken?
Yes. Works very well
Made this tonight and it was delish! The whole family enjoyed. So easy. Will definitely make again!!
I made this and it was AMAZING! Wondering if I could do the same recipe with chicken breasts? Have you tried it?
I used chicken tenderloins (which is what I had) and it came out great. I’d recommend reducing the book time by 5-10 minutes. I would think breasts could work too!