Chicken Shawarma Loaf Pan Chicken

Ingredients

• 2.5 lb Boneless chicken thighs (Trim excess fat as desired)
• 1 tbsp Olive oil (For the marinade; the transcript also says to drizzle some over the packed chicken, but gives no amount for that drizzle)
• Salt (A couple pinches, to taste)
• Black pepper (A couple pinches, to taste)
• 1.5 tbsp Garlic powder
• 1.5 tbsp Sweet paprika
• 0.25 tsp Cayenne pepper (Use within the stated range, to taste)
• 1 tbsp Oregano
• 1 tbsp Aleppo pepper
• 0.5 tsp Cumin
• 0.5 tsp Cinnamon
• 2 tbsp Yogurt
• 1.5 tbsp Tomato paste
• 0.5 Large lemon juice (Juice of half a large lemon)
• 0.5 Yellow onion (Large; thinly sliced)

Steps

1. 1

   Trim excess fat from the chicken thighs as desired. Place the thighs in a large bowl.

2. 2

   Drizzle the chicken with 1 tablespoon olive oil. Season with a couple of pinches of salt and black pepper.

3. 3

   Add the garlic powder, sweet paprika, cayenne pepper, oregano, Aleppo pepper, cumin, and cinnamon.

4. 4

   Add the yogurt, tomato paste, and juice of half a large lemon. Mix thoroughly until the chicken is well coated.

5. 5

   Thinly slice the yellow onion, add it to the bowl, and mix it into the chicken.

6. 6

   If time allows, marinate the chicken for 2–3 hours or overnight. It can also be cooked right away.

7. 7

   When ready to cook, let the chicken come to room temperature. Preheat the oven to 425°F (220°C).

8. 8

   Pack the chicken tightly into a loaf pan measuring about 8.5 × 4.5 × 2.5 inches. The spoken transcript mentions drizzling some olive oil over the packed chicken, but does not give an amount.

9. 9

   Bake for 50–55 minutes at 425°F (220°C).

10. 10

    Remove the loaf pan from the oven. Tilt it over a glass container and pour off the excess juices. Pour the juices over the chicken before serving, or reserve them as a base for soup.

11. 11

    Turn the loaf pan over onto a cutting board to release the chicken. Cut it into strips and serve.

Notes

Serving suggestions in the source include roasted vegetables, pita, or rice bowls; the example bowl also includes garden salad and garlicky white sauce, but these are not ingredients for the chicken recipe. Prep time of 15 minutes is stated in the transcript. Total time assumes a 2-hour marinade; marinating overnight will take longer. The transcript mentions an extra drizzle of olive oil over the chicken in the loaf pan without stating a quantity.

Nutrition per serving

• main
• dinner
• high-protein
• low-carb
• gluten-free
• baked
• Middle Eastern-inspired
• meal prep