Loaf Pan Chicken Shawarma (Juicy Oven-Baked Thighs)
Juicy chicken thighs in a lemony Greek yogurt marinade with turmeric, cumin, paprika, and coriander, stacked in a loaf pan and baked like Middle Eastern shawarma. Perfect for bowls, pitas, and salads all week.
Servings: 6
Calories: 209kcal
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°F 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 each other 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
GF/DF: 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.
Search: Lillie Eats and Tells Loaf Pan Chicken Shawarma (Meal Plan)
Nutrition
Serving: 112g (4oz) | Calories: 209kcal | Carbohydrates: 3.9g | Protein: 30.5g | Fat: 3.9g | Fiber: 1g