Urban Twist on Tradition: A Loaf-Pan Shawarma Recipe
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When it comes to Middle Eastern cuisine, chicken shawarma is a beloved classic. Traditionally cooked on a vertical rotisserie, this recipe simplifies the process by baking the shawarma in a tray. Not only does it make the dish more accessible for home cooks, but it also retains all the rich flavors and tender texture that make shawarma so irresistible.
Ingredients You’ll Need:
To make this Loaf-Pan Shawarma, you’ll need the following ingredients:
- 450 grams boneless chicken thighs – Chicken thighs are perfect for this recipe because they stay juicy and tender after baking.
- 1/2 cup full-fat yogurt – The yogurt helps tenderize the chicken and adds a tangy flavor.
- 1/4 cup olive oil – Olive oil keeps the chicken moist and adds a rich flavor.
- 1 teaspoon salt – Salt enhances all the flavors in the marinade.
- 1 teaspoon garlic powder – Garlic powder adds a savory depth to the dish.
- 1 teaspoon paprika – Paprika provides a warm, slightly sweet flavor and a beautiful color.
- 1/2 teaspoon black pepper – Black pepper adds a subtle kick of spice.
Step-by-Step Instructions:
1. Prepare the Marinade:
In a large bowl, combine the full-fat yogurt, olive oil, salt, garlic powder, paprika, and black pepper. Mix well to create a smooth, flavorful marinade.
2. Marinate the Chicken:
Add the boneless chicken thighs to the marinade, making sure each piece is thoroughly coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or preferably overnight. This allows the flavors to fully penetrate the chicken.
3. Preheat the Oven:
When you’re ready to cook, preheat your oven to 200°C (392°F). This temperature ensures the chicken will cook evenly and develop a nice, crispy exterior.
4. Bake the Chicken:
Arrange the marinated chicken thighs in a baking tray, making sure they are evenly spaced. Pour any remaining marinade over the chicken to maximize flavor. Bake on the middle rack for 35-40 minutes, or until the chicken is fully cooked and tender.
5. Broil for Extra Crispiness:
For a deliciously crispy finish, move the baking tray to the top rack and broil the chicken for an additional 10 minutes. This step is optional, but it gives the shawarma that authentic, slightly charred flavor.
6. Slice and Serve:
Once the chicken is cooked, let it rest for a few minutes before slicing it into thin strips. Serve the shawarma as is, or wrap it in pita bread with your favorite toppings like tahini, garlic sauce, or pickled vegetables.
Why This Recipe Works:
The beauty of this Chicken Loaf-Pan Shawarma lies in its simplicity. By baking the chicken in a tray, you eliminate the need for special equipment, making it accessible to everyone. The marinade infuses the chicken with a burst of flavors, while the baking process ensures it stays tender and juicy.
Whether you’re hosting a dinner party or just craving a quick and satisfying meal, this shawarma recipe is sure to impress. Plus, it’s versatile enough to be served in various ways—wrapped in bread, over rice, or as part of a salad.
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 – 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!
Don’t forget to share your experiences and any variations you try. Click here to watch the recipe video!
Chicken Shawarma Baked in a Tray
Equipment
Ingredients
- 450 g 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.
Instructions
- In a bowl, mix all the ingredients with the chicken. Make sure the chicken is well coated in the marinade.
- Cover the bowl and refrigerate overnight or for at least 2 hours to let those flavors meld together beautifully.
- Once marinated, stack the chicken in a loaf pan, ensuring to pour over any leftover marinade.
- Roast in the oven for 35-40 minutes on the middle rack until cooked through.
- For that extra texture and browning, finish it off in the top rack for 10 minutes.
- Once done, slice the chicken as thin as you can.
- Serve it up plated or in a sandwich – the choice is yours!
Video
Notes
Nutrition
Disclaimer
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.