Description
This Chicken Shawarma recipe features marinated chicken breasts stacked together and baked to tender perfection in a loaf pan. After slicing thin, it’s the perfect addition to gyros, sandwiches, salads, or bowls. A simple, flavorful way to enjoy succulent shawarma without a grill!
Ingredients
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For the Chicken Marinade:
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2 lbs chicken breasts, pounded to an even ¼ inch thickness
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3 teaspoons paprika
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2 teaspoons garlic powder
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2 teaspoons onion powder
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¾ teaspoon salt
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½ teaspoon freshly grated pepper
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3 tablespoons plain Greek yogurt
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6–8 cloves garlic, minced
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1 stick butter, partially melted
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⅓ cup parmesan cheese
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¼ cup freshly minced parsley
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Instructions
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Prepare the Marinade:
In a large bowl, combine the chicken with garlic, yogurt, paprika, garlic powder, onion powder, salt, pepper, parmesan, butter, and parsley. Toss well until the chicken is evenly coated. -
Assemble in Loaf Pan:
Spray a loaf pan with non-stick spray. Pile the chicken evenly into the pan. -
Bake:
Bake the chicken in a preheated oven at 450°F (232°C) for 45 minutes, or until the internal temperature reaches at least 165°F (74°C) at the thickest part of the chicken. -
Rest and Slice:
Remove from the oven and pour any excess pan juices into a bowl. Return the juices to the pan over the chicken. Let the chicken rest for 10 minutes before slicing.
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Serve:
Turn the pan onto a clean cutting board and slice the chicken thinly. Serve with the reserved juices for added flavor.
Notes
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Leftover chicken can be stored with the reserved juices in an airtight container in the refrigerator for up to 4 days.
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This shawarma can be used in various dishes, including gyros, sandwiches, salads, or bowls.
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You can customize the marinade with your favorite spices if you prefer a different flavor profile.
Nutrition
- Serving Size: 1 portion
- Calories: 320 kcal
- Sugar: 2g
- Sodium: 700mg
- Fat: 19g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 1g
- Protein: 37g
- Cholesterol: 90mg