Unleash culinary magic: make chicken shawarma in a loaf pan with this easy recipe

Indulge in the savory flavors of the Middle East with our exceptional chicken shawarma recipe in a loaf pan. This innovative approach transforms the classic dish into an easy-to-make masterpiece, perfect for home cooks and busy individuals alike.

Ingredients

For the Chicken:

• 1 pound boneless, skinless chicken breasts, sliced into thin strips
• 1 onion, thinly sliced
• 1 bell pepper (any color), thinly sliced
• 1 tablespoon olive oil
• 2 teaspoons shawarma seasoning
• 1 teaspoon salt
• 1/2 teaspoon black pepper

For the Sauce:

• 1 cup plain yogurt
• 1/2 cup tahini
• 1/4 cup lemon juice
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Prepare the Chicken: In a large bowl, combine the chicken strips, onion, bell pepper, olive oil, shawarma seasoning, salt, and black pepper. Toss to coat evenly.

2. Marinate the Chicken: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or up to overnight. This will allow the flavors to develop.

3. Prepare the Sauce: In a separate bowl, whisk together the yogurt, tahini, lemon juice, garlic, cumin, salt, and black pepper. Set aside.

4. Preheat Oven: Preheat your oven to 400°F (200°C).

5. Assemble the Loaf Pan: Grease a 9×5-inch loaf pan. Line the bottom with parchment paper for easy removal.

6. Layer the Ingredients: Spread half of the marinated chicken mixture into the prepared loaf pan. Top with half of the sauce. Repeat the layers.

7. Cover and Bake: Cover the loaf pan with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the chicken is cooked through and the edges are golden brown.

8. Rest and Serve: Remove the loaf pan from the oven and let it rest for 10 minutes before slicing and serving.

Tips for Success

• Use high-quality ingredients: Fresh, flavorful ingredients will elevate the taste of your shawarma.
• Marinate the chicken: Allowing the chicken to marinate ensures that it absorbs the flavors and becomes tender.
• Don’t overcook the chicken: Keep an eye on the shawarma during baking to prevent it from drying out.
• Serve with your favorite toppings: Pita bread, hummus, pickles, and onions are classic accompaniments to chicken shawarma.

Variations

• Vegetable Shawarma: Substitute the chicken with your favorite vegetables, such as zucchini, eggplant, or carrots.
• Spicy Shawarma: Add a pinch of cayenne pepper or red pepper flakes to the marinade for a kick of heat.
• Creamy Shawarma: Double the amount of yogurt in the sauce for a richer, creamier flavor.

Health Benefits of Chicken Shawarma

• Lean protein: Chicken is an excellent source of lean protein, essential for building and repairing tissues.
• Vitamins and minerals: Chicken shawarma provides vitamins B, C, and E, as well as iron, zinc, and selenium.
• Healthy fats: The olive oil used in the marinade and sauce contains heart-healthy monounsaturated fats.
• Fiber: The vegetables in the shawarma contribute to your daily fiber intake, which is important for digestive health.

Conclusion: Elevate Your Weeknight Meals

With its effortless preparation and tantalizing flavors, this chicken shawarma recipe in a loaf pan is a culinary gem that will impress your family and friends. Whether you’re looking for a quick and easy weeknight meal or a special occasion dish, this recipe is sure to deliver.

FAQ

Q: Can I use frozen chicken for this recipe?
A: Yes, you can use frozen chicken, but be sure to thaw it completely before marinating.

Q: How can I make the shawarma ahead of time?
A: You can prepare the marinated chicken and sauce up to 24 hours in advance. When ready to bake, simply assemble the loaf pan and bake as directed.

Q: What are good side dishes to serve with chicken shawarma?
A: Rice, bulgur, hummus, pita bread, and fattoush salad are all excellent accompaniments to chicken shawarma.