Description
This Chicken Shawarma recipe is a flavorful and succulent Middle Eastern-inspired dish made by marinating boneless, skinless chicken breasts in a blend of spices, garlic, Greek yogurt, butter, Parmesan cheese, and fresh parsley. Baked in a loaf pan for juicy tenderness and easy slicing, it is perfect for wraps, salads, or bowls, offering a versatile and delicious meal.
Ingredients
Scale
Chicken and Marinade
- 2 lbs boneless, skinless chicken breasts
- 6–8 cloves garlic, minced
- 3 tsp paprika
- 2 tsp garlic powder
- 2 tsp onion powder
- ¾ tsp salt
- ½ tsp freshly ground black pepper
- 3 tbsp plain Greek yogurt
- 1 stick butter, partially melted
- â…“ cup grated Parmesan cheese
- ¼ cup freshly minced parsley
Optional
- Cayenne pepper or smoked paprika, for added heat (to taste)
Instructions
- Prepare the Marinade: In a large bowl, combine the chicken breasts with minced garlic, Greek yogurt, paprika, garlic powder, onion powder, salt, black pepper, grated Parmesan cheese, partially melted butter, and freshly minced parsley. Toss thoroughly until the chicken is evenly coated with the marinade.
- Assemble in Loaf Pan: Spray a loaf pan with non-stick cooking spray to prevent sticking. Evenly pile the marinated chicken into the prepared loaf pan, spreading it out to ensure uniform cooking.
- Bake: Preheat your oven to 450°F (232°C). Place the loaf pan in the oven and bake the chicken for 45 minutes, or until the internal temperature of the thickest part of the chicken reaches at least 165°F (74°C) to ensure it is fully cooked and safe to eat.
- Rest and Slice: Remove the loaf pan from the oven. Carefully pour any excess pan juices into a separate bowl, then pour these juices back over the chicken in the pan. Let the chicken rest for 10 minutes; this helps retain moisture and flavor before slicing.
- Serve: Turn the loaf pan onto a clean cutting board and slice the chicken thinly for serving. Serve with the reserved pan juices to enhance the flavor and juiciness.
- How to Serve – Wraps: Place sliced shawarma chicken inside pita bread along with fresh vegetables and drizzle with tahini or garlic sauce for a delicious wrap.
- How to Serve – Salads: Top a bed of mixed greens with the sliced shawarma, fresh cucumbers, tomatoes, and a yogurt-based dressing for a refreshing salad.
- How to Serve – Bowls: Serve the sliced shawarma over rice or couscous accompanied by roasted vegetables to make a hearty and satisfying bowl meal.
Notes
- Ensure the chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
- Use Greek yogurt to add creaminess and tenderize the chicken.
- For spicier shawarma, add cayenne pepper or smoked paprika to the spice mix.
- Letting the chicken rest after baking keeps it juicy and easier to slice.
- The reserved pan juices can be used as a flavorful sauce or drizzled over served portions.
- This recipe is easily doubled for larger gatherings.
