Name: Juicy Loaf Pan Chicken Shawarma
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Mediterranean
Ingredients: 1.5 lbs (680g) boneless, skinless chicken thighs; 2 tbsp extra virgin olive oil; 3 tbsp plain Greek yogurt; 2 tbsp lemon juice (freshly squeezed); 3 cloves garlic, minced; 2 tsp ground cumin; 2 tsp ground paprika (smoked for depth); 1 tsp ground turmeric; 1 tsp ground coriander; 1 tsp ground cinnamon; ½ tsp ground black pepper; 1 tsp salt (adjust to taste); 1 tbsp fresh parsley, chopped (for garnish); 1 cup fermented cornichons (for a crunchy, tangy probiotic boost); ½ cup pickled red onions (adds a zesty, tangy crunch); 1 cup diced tomatoes (for a fresh, juicy bite)

Description

Craving a healthy chicken shawarma? This easy loaf pan shawarma recipe delivers juicy, spice-packed chicken thighs with tangy fermented cornichons, pickled red onions, and creamy yogurt tzatziki in under an hour! Perfect for busy moms, it’s a probiotic-rich meal wrapped in whole wheat pita.

Ingredients

For the Chicken Shawarma:

1.5 lbs (680g) boneless, skinless chicken thighs
2 tbsp extra virgin olive oil
3 tbsp plain Greek yogurt
2 tbsp lemon juice (freshly squeezed)
3 cloves garlic, minced
2 tsp ground cumin
2 tsp ground paprika (smoked for depth)
1 tsp ground turmeric
1 tsp ground coriander
1 tsp ground cinnamon
½ tsp ground black pepper
1 tsp salt (adjust to taste)
1 tbsp fresh parsley, chopped (for garnish)

For the Shawarma Vegetables:

1 cup fermented cornichons (for a crunchy, tangy probiotic boost)
½ cup pickled red onions (adds a zesty, tangy crunch)
1 cup diced tomatoes (for a fresh, juicy bite)

Instructions

Mix the Marinade: Whisk Greek yogurt, olive oil, lemon juice, minced garlic, and spices (cumin, smoked paprika, turmeric, coriander, cinnamon, black pepper, salt) in a bowl. Trick: Use a zip-top bag for mixing—less mess, more fun!
Marinate the Chicken: Pat chicken thighs dry, coat with marinade, and refrigerate for 1-2 hours (overnight for bolder flavor). Trick: Poke thighs with a fork to soak up more marinade.
Preheat Oven: Set to 425°F (220°C).
Prep Loaf Pan: Lightly grease a 9×5-inch loaf pan.
Arrange Chicken: Pack marinated chicken thighs tightly in the pan.
Bake: Cover the pan tightly with foil and cook for 25-35 minutes. Remove the foil for the last 10 minutes to get that golden, crispy top until the chicken hits 165°F (74°C). Trick: Use a meat thermometer to avoid dry chicken.
Rest and Slice: Let chicken rest 5 minutes, then slice thinly.
Serve: Plate with fermented cornichons, pickled red onions, and diced tomatoes, plus warm pita or a fresh salad.

Prep Time: 15 minutes
Cook Time: 45 minutes
Cuisine: Mediterranean

Nutrition

Serving Size: 1 wrap
Calories: 400 kcal
Sugar: 3g
Fat: 18g
Carbohydrates: 30g
Protein: 30g