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Loaf-Pan Shawarma

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Urban Twist on Tradition: A Loaf-Pan Shawarma Recipe

Hey there, fellow cooking enthusiasts! Today, I’ve got a recipe that’s going to revolutionize the way you think about traditional dishes: Loaf-pan Shawarma. Yes, you heard that right! We’re taking the beloved flavors of shawarma and giving them an urban twist by preparing them right in a loaf pan.


  • 450g boneless chicken thighs.
  • ½ cup plain full-fat yogurt.
  • ¼ cup olive oil.
  • 1 tsp salt.
  • 1 tsp garlic powder.
  • 1 tsp paprika.
  • ½ tsp black pepper.


  1. In a bowl, mix all the ingredients with the chicken. Make sure the chicken is well coated in the marinade.
  2. Cover the bowl and refrigerate overnight or for at least 2 hours to let those flavors meld together beautifully.
  3. Once marinated, stack the chicken in a loaf pan, ensuring to pour over any leftover marinade.
  4. Roast in the oven for 35-40 minutes on the middle rack until cooked through.
  5. For that extra texture and browning, finish it off in the top rack for 10 minutes.
  6. Once done, slice the chicken as thin as you can.
  7. Serve it up plated or in a sandwich – the choice is yours!

Personal Experience:

Let me share a little anecdote with you. When I first tried out this recipe, I was a bit skeptical. I thought I might end up with some uncooked meat or dry chicken. But to my surprise, it all cooked through perfectly, yet remained incredibly juicy. That’s the magic of this loaf-pan shawarma!

Why I Love This Recipe:

What I love most about this recipe is how it takes a classic dish like shawarma and makes it accessible to anyone, even those living in urban settings with limited kitchen space. Plus, it’s incredibly easy to make and packs a punch of flavor in every bite.

So there you have it, folks – a Loaf-Pan Shawarma recipe that’s sure to impress. Give it a try and let me know what you think! Until next time, happy cooking!

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