Chicken Shawarma with Loaf Pan Technique | CookOS

Chicken Shawarma

Name: Chicken Shawarma with Loaf Pan Technique
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4 servings
Cuisine: Middle Eastern
Ingredients: 2 lbs boneless, skinless chicken thighs; 3 tbsp shawarma spice mix; 2 tbsp olive oil; 1 tsp salt; black pepper, to taste; 1 English cucumber, diced; 2 tomatoes, diced; 1/2 cup fresh parsley, chopped; 1/2 lemon, juiced; cooked white rice, for serving; tahini sauce, for serving

This chicken shawarma uses a loaf pan technique to build juicy, spiced layers of chicken thighs that rival restaurant versions. Served with fresh cucumber-tomato salad and tahini, it's a complete weeknight meal.

🌍Middle Eastern 🏷️Chicken shawarma 🏷️Shawarma 🏷️Chicken thighs 🏷️Weeknight dinner Dinner

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Total

55 min

Servings

Difficulty

Easy

Est. Cost

$22–$36

Recipe Source

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Ingredients

2 lbs boneless, skinless chicken thighs
3 tbsp shawarma spice mix
2 tbsp olive oil
1 tsp salt
black pepper, to taste
1 English cucumber, diced
2 tomatoes, diced
1/2 cup fresh parsley, chopped
1/2 lemon, juiced
cooked white rice, for serving
tahini sauce, for serving

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Instructions

1
In a large bowl, combine the chicken thighs with shawarma spices, olive oil, salt, and pepper. Mix well until the chicken is evenly coated.
2
Layer the seasoned chicken thighs flat into a loaf pan, stacking them on top of each other.
3
Roast in the oven until the chicken is cooked through and browned on top (e.g., at 400°F/200°C for 40-50 minutes).
4
While the chicken is roasting, prepare the salad. Combine the diced cucumber, diced tomatoes, and chopped parsley in a bowl.
5
Dress the salad with the juice of half a lemon and a drizzle of olive oil. Toss to combine.
6
Once the chicken is cooked, carefully invert the loaf pan onto a cutting board to release the block of chicken.
7
Slice the chicken vertically into thin, shawarma-style strips.
8
To serve, plate the sliced chicken shawarma with a side of cooked white rice and the cucumber-tomato salad.
9
Drizzle tahini sauce over everything before serving.

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Tips & Notes

Pro tips

Pat chicken thighs dry before layering to help the spice rub adhere and promote browning in the oven.
Don't skip the marinating step—even 30 minutes allows the shawarma spices to penetrate the meat; overnight yields deeper flavor.
Check doneness at 165°F internal temperature rather than time alone, as oven variance and chicken thickness affect cooking speed.
Shred the chicken immediately after cooling slightly for the most authentic texture; letting it cool fully makes shredding harder.

Substitutions

Boneless, skinless chicken breasts → chicken thighs (thighs are juicier; reduce bake time by 5–10 minutes if using breasts)
Tahini → Greek yogurt mixed with lemon juice and garlic (creamier, tangier alternative)
English cucumber → regular cucumber or zucchini (note: zucchini will be softer)
White rice → brown rice, quinoa, or pita bread (no cooking change required)

Storage & make-ahead

Store cooled shawarma in an airtight container in the refrigerator for up to 4 days. Reheat gently in a 350°F oven for 10–12 minutes or in a skillet over medium heat until warmed through.

Equipment

loaf pan (9×5 inch standard size) · meat thermometer (for accurate doneness)

Common Questions

Can I use chicken breasts instead of thighs?

You can, but thighs stay much juicier during cooking. If using breasts, reduce cooking time by 5–10 minutes and watch for dryness.

What's the loaf pan technique and why use it?

Stacking marinated chicken thighs vertically in a loaf pan creates natural layering and allows the spice rub to develop flavor throughout, mimicking traditional vertical spit cooking.

Can I make this ahead?

Yes. Marinate the chicken up to 24 hours in advance, then bake when ready. Cooked shawarma keeps refrigerated for 3–4 days and reheats well in a 350°F oven or skillet.