Oh my goodness, have you ever tried making chicken shawarma in a loaf pan? It’s a game changer! I remember the first time I decided to give it a go—my kitchen was filled with the most incredible aromas, and I knew I was onto something special. This dish is not only super easy to whip up, but it also transforms the tender chicken into a flavor-packed delight that’s just bursting with spices. Plus, using a loaf pan means you get perfectly cooked chicken that slices beautifully, making it perfect for serving. Trust me, you’ll want to add this to your weeknight dinner rotation!

Ingredients for Chicken Shawarma in a Loaf Pan

• 1 lb chicken breast, sliced into thin strips
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 tablespoon ground cumin
• 1 tablespoon ground paprika
• 1 teaspoon ground turmeric
• 1 teaspoon ground cinnamon
• Salt and pepper to taste
• 1 lemon, juiced

How to Prepare Chicken Shawarma in a Loaf Pan

Preheat the Oven

First things first, let’s get that oven preheating! Set it to 375°F (190°C). Preheating is crucial because it helps the chicken cook evenly and retain all those fabulous juices. You want every bite to be tender and flavorful, right? So, don’t skip this step!

Create the Marinade

Now, let’s whip up that marinade! In a mixing bowl, combine the olive oil, minced garlic, ground cumin, paprika, turmeric, cinnamon, salt, pepper, and the freshly squeezed lemon juice. Wow, the smell of these spices is simply magical! Each one plays a key role in bringing out that authentic shawarma flavor. Cumin and paprika give a warm, earthy base, while turmeric and cinnamon add just a hint of sweetness. Give it a good stir until everything is well blended.

Marinate the Chicken

Next, it’s time to marinate our chicken! Take those sliced chicken breasts and add them to the marinade. Make sure each piece is coated generously—this is where the chicken absorbs all those incredible flavors. I like to let it sit for at least 30 minutes, but if you can manage a couple of hours, even better! The longer it marinates, the more delicious it becomes.

Bake the Chicken

Once your chicken is marinated and ready to go, it’s time to place it in the loaf pan. Spread it out evenly so it cooks nicely. Pop that pan into your preheated oven and let it bake for 30 to 35 minutes. You’ll know it’s done when the chicken is fully cooked and the juices run clear. A quick tip: If you have a meat thermometer, you’re looking for an internal temperature of 165°F (74°C) to ensure everything is safe and sound!

Rest and Slice

Okay, the chicken is out of the oven and smelling divine! But wait—don’t slice it just yet! Let it rest for about 5 minutes. This little pause allows the juices to redistribute throughout the meat, making each bite extra juicy and tender. After it’s had a moment, grab your knife and slice it up. You’re going to love how beautifully it cuts, and trust me, the anticipation is worth it!

Why You’ll Love This Recipe

• It’s incredibly simple to prepare—perfect for busy weeknights!
• The flavors are out of this world, thanks to the aromatic spices that make every bite delicious.
• Using a loaf pan means you get perfectly cooked chicken that slices beautifully—great for serving!
• It’s a fun twist on traditional shawarma, making it feel new and exciting.
• This dish is gluten-free, so it fits a variety of dietary needs.
• Leftovers (if there are any!) are just as tasty and can be used in wraps or salads.

Tips for Success

Alright, let’s make sure your chicken shawarma in a loaf pan turns out absolutely perfect! Here are some of my favorite tips to elevate your dish:

• Marinating Time: If you can, marinate the chicken for a few hours or even overnight. This allows the flavors to really penetrate the meat, making it even more delicious!
• Don’t Rush the Resting: After baking, letting the chicken rest is key! This short break ensures the juices stay locked in, which makes for a succulent bite every time.
• Check for Doneness: Use a meat thermometer to check that the internal temperature reaches 165°F (74°C). This guarantees that your chicken is both safe to eat and cooked to juicy perfection.
• Add Some Veggies: For an extra boost of flavor and nutrition, consider adding sliced bell peppers or onions to the loaf pan alongside the chicken. They’ll roast beautifully and soak up all those tasty juices!
• Experiment with Spices: Feel free to play around with the spice blend! If you like a bit of heat, try adding a pinch of cayenne pepper or some chili powder. It’s all about making it your own!
• Use High-Quality Chicken: The better the chicken, the better the dish. If you can find organic or free-range chicken breasts, it’ll make a noticeable difference in flavor and texture.

With these tips in your back pocket, you’re all set to make a chicken shawarma that’s not just good, but absolutely outstanding! Enjoy the cooking adventure!

Serving Suggestions

Now that your chicken shawarma in a loaf pan is all ready to go, let’s talk about how to serve it up for maximum deliciousness! Trust me, the right accompaniments can take your dish from tasty to absolutely unforgettable.

• Pita Bread: Warm, fluffy pita bread is a must! It’s perfect for wrapping around slices of that juicy chicken and creating the ultimate handheld meal.
• Tahini Sauce: A drizzle of tahini sauce adds a creamy, nutty flavor that pairs beautifully with the spices in the shawarma. You can even make a simple tahini dressing with lemon juice, garlic, and a bit of water to thin it out!
• Garlic Sauce: If you’re a garlic lover like me, you won’t want to skip garlic sauce! It’s zesty and adds a fantastic kick that complements the shawarma perfectly.
• Fresh Vegetables: Serve it alongside a vibrant salad of fresh veggies—think cucumbers, tomatoes, and red onions. A sprinkle of parsley adds a nice touch, too!
• Pickled Veggies: Adding some pickled turnips or cucumber slices can give a lovely tang that balances the richness of the chicken. They’re crunchy, bright, and oh-so-refreshing.
• Rice or Quinoa: If you’re looking for a heartier meal, serve the shawarma over a bed of fluffy rice or quinoa. A drizzle of lemon juice over the grains can elevate the whole dish!
• Chickpea Salad: For a side that’s both nutritious and delicious, a chickpea salad with lemon, herbs, and spices makes a fantastic pairing. It’s packed with flavor and complements the shawarma wonderfully.

So, go ahead and mix and match these serving suggestions to create your perfect meal. Each bite will be a delightful explosion of flavors that’ll have everyone asking for seconds!

Nutritional Information

When it comes to enjoying delicious food, I always like to keep an eye on the nutritional side too! Here’s the estimated breakdown of the chicken shawarma in a loaf pan per serving:

• Calories: 300
• Fat: 15g
• Saturated Fat: 2g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Cholesterol: 100mg
• Sodium: 450mg
• Carbohydrates: 5g
• Fiber: 1g
• Sugar: 1g
• Protein: 35g

These values are just estimates, but they give you a good idea of what you’re enjoying with each serving. With a good amount of protein and healthy fats, this chicken shawarma is not only satisfying but also a great option for those looking for a wholesome meal. Enjoy every flavorful bite without any guilt!

FAQ Section

Can I use thighs instead of chicken breasts?
Absolutely! Using chicken thighs will give you a juicier and more flavorful shawarma. Just make sure to adjust the cooking time if needed, as thighs may take a bit longer to cook through.

Can I make this recipe ahead of time?
Yes! You can marinate the chicken a day in advance and keep it in the fridge. Just take it out to come to room temperature before baking. This makes it super convenient for busy weeknights!

What if I don’t have a loaf pan?
Don’t worry! If you don’t have a loaf pan, you can use a baking dish or even a cast-iron skillet. Just make sure to adjust the cooking time as it might differ slightly based on the shape and material of your pan.

How do I store leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. It’s just as tasty when reheated! You can also slice it and use it in wraps or salads for a quick meal.

Can I freeze the marinated chicken?
Yes, you can freeze the marinated chicken! Just place it in a freezer-safe bag or container. When you’re ready to cook, let it thaw overnight in the fridge before baking. This is a great way to meal prep!

For more information on the health benefits of spices like cumin and paprika, check out this Healthline article.

Chicken Shawarma in a Loaf Pan: 5 Flavor-Packed Tips

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• Autor: Julia marin
• Całkowity Czas: 1 hour 5 minutes
• Ustępować: 4 servings 1x
• Dieta: Bez Glutenu

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Opis

A simple and delicious chicken shawarma made in a loaf pan.

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Składniki

Skala 1x2x3x

• 1 lb chicken breast, sliced
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 tablespoon ground cumin
• 1 tablespoon ground paprika
• 1 teaspoon ground turmeric
• 1 teaspoon ground cinnamon
• Salt and pepper to taste
• 1 lemon, juiced

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Instrukcje

1. Preheat your oven to 375°F (190°C).
2. In a bowl, mix olive oil, garlic, cumin, paprika, turmeric, cinnamon, salt, pepper, and lemon juice.
3. Add chicken slices to the marinade and coat well. Let it marinate for at least 30 minutes.
4. Place the marinated chicken in a loaf pan.
5. Bake in the preheated oven for 30-35 minutes or until fully cooked.
6. Let it rest for 5 minutes before slicing.

Uwagi

• Serve with pita bread and your favorite sauces.
• Can add vegetables to the loaf for extra flavor.
• Store leftovers in an airtight container in the fridge.

• Czas Przygotowania: 30 minutes
• Czas gotowania: 35 minutes
• Kategoria: Main Course
• Sposób: Baking
• Kuchnia: Middle Eastern

Zasilanie

• Wielkość porcji: 1 serving
• Kalorie: 300
• Cukier: 1g
• Sód: 450mg
• Kwasy: 15g
• Nasycony tłuszcz: 2g
• Tłuszcze Nienasycone: 10g
• Tłuszcze trans: 0g
• Węglowodany: 5g
• Włókno: 1g
• Białko: 35g
• Cholesterol: 100mg

Słowa kluczowe: chicken shawarma, loaf pan, Middle Eastern food