Oven Baked Shawarma Chicken. Perfectly tender chicken with a simple pan sauce to drizzle or dip. What’s not to love?
If you love the flavors of Middle Eastern cuisine but don’t have the time (or the grill) for traditional shawarma, this oven-baked version is your new weeknight hero.
It’s packed with warm, fragrant spices of garlic, cumin, paprika, and cinnamon, and the best part? It’s baked right in a loaf pan, making cleanup a breeze.
What is Chicken Shawarma?
If you’ve never heard of or tried this Middle Eastern classic, you’re in for a treat. It’s a dish made of thinly sliced, marinated chicken that’s traditionally cooked on a vertical rotisserie.
The meat is typically seasoned with a blend of warm spices like cumin, paprika, cinnamon, garlic, and onion powder, giving it a deeply flavorful and aromatic profile. It’s often served wrapped in pita bread with fresh vegetables, pickles, and creamy sauces like tahini or garlic sauce.
This oven-baked version brings all those authentic flavors right to your kitchen, without the need for special equipment or long cooking times.
Why This Recipe Works
This recipe is perfect for anyone who wants all the flavor of classic shawarma without the hassle of marinating overnight or turning your kitchen into a spice lab.
Pounding the chicken thin ensures it cooks evenly and stays juicy, while the combination of paprika, cinnamon, cumin, garlic, and onion powder gives it that signature shawarma taste.
Adding a bit of vegetable juice or tomato paste helps keep the chicken moist and creates a flavorful sauce that’s perfect for serving on the side or over rice, in wraps, or with roasted vegetables.
Tender Oven Baked Shawarma Chicken Recipe in a Loaf Pan
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Kitchen Essentials
Ingredients
- 2 Pounds Chicken Breasts or boneless skinless thighs
- 2 Teaspoons Garlic Salt
- 1 Teaspoon Cumin
- 2 Teaspoons Paprika
- 2 Teaspoons Cinnamon
- 2 Teaspoons Onion Powder
- 4 Ounces Vegetable Juice like V8 vegetable juice or 1 tbsp tomato paste
- ½ Teaspoon Salt
- ½ Teaspoon Black Pepper
- 1 Tablespoon Lemon Juice
- 2 Tablespoons Olive Oil
Instructions
- Pound the chicken breasts thin so they cook evenly.2 Pounds Chicken Breasts
- Mix the Shawarma Seasoning. In a large bowl, combine garlic salt, cumin, paprika, cinnamon, onion powder, vegetable juice or tomato paste, salt, pepper, lemon juice, and olive oil.2 Teaspoons Garlic Salt, 1 Teaspoon Cumin, 2 Teaspoons Paprika, 2 Teaspoons Cinnamon, 2 Teaspoons Onion Powder, 4 Ounces Vegetable Juice, ½ Teaspoon Salt, ½ Teaspoon Black Pepper, 1 Tablespoon Lemon Juice, 2 Tablespoons Olive Oil
- Add the chicken Toss everything together so each piece is evenly coated.
- Place them in a prepared loaf pan. Pouring any remaining sauce over the top.
- Place the loaf pan in a preheated oven at 450°F and bake for 45 minutes, or until the chicken reaches an internal temperature of 165°F.
- Serve hot with your favorite sides.
- Tip. Pour the excess juice over the chicken or into a small bowl for dipping.
Your Own Private Notes
Notes
Tips for the Best Baked Shawarma Chicken
- Thin chicken is key. Pounding the breasts thin ensures they cook evenly and stay juicy.
- Spice tweaks. Feel free to add a pinch of cayenne or smoked paprika for extra depth and heat.
Nutrition
Other Baking Options
While this recipe works beautifully in a loaf pan, you can also use other baking methods depending on what you have on hand.
- Sheet Pan. Spread the chicken breasts out in a single layer on a rimmed baking sheet. This allows for slightly crispier edges and is great if you want more surface area for pan sauce to caramelize. Bake at the same temperature for 40–45 minutes or until the internal temperature reaches 165°F.
- Casserole Dish. A medium-sized casserole dish works well if you want to layer your chicken with vegetables or create a complete one-pan meal. Just be sure the chicken is in a single layer to ensure even cooking.
- Individual Ramekins or Mini Loaf Pans. Perfect for meal prep or individual serving for a party. The cooking time may be slightly shorter, so check for doneness at around 35–40 minutes.
No matter which baking method you choose, the key is thin, evenly coated chicken and keeping an eye on the internal temperature.
Can You Use Chicken Thighs?
Yes! Boneless, skinless chicken thighs are a fantastic alternative to chicken breasts for this baked shawarma recipe. They naturally stay moist and tender, so even if you slightly overcook them, they remain juicy and flavorful.
Thighs have a bit more fat, which makes the pan sauce even richer and more delicious. Perfect for drizzling or dipping. This swap is perfect for anyone who loves juicy, flavorful chicken and wants a slightly more forgiving bake for busy weeknights or meal prep.
Serving Suggestions
This shawarma chicken is incredibly versatile and can be enjoyed in many ways.
- Wraps and sandwiches. Roll it up in warm flatbread with thin sliced cucumbers, tomatoes, pickles, and a drizzle of garlic sauce or tahini.
- For an easy lunch, slice the rested chicken and tuck it into a pita pocket with fresh veggies and sauce for a quick, flavorful meal.
- Serve on top of fluffy couscous, rice, or quinoa for a hearty, protein-packed meal.
- Salads and bowls. Slice the chicken and add it to a salad with mixed greens, olives, cherry tomatoes, and a lemony dressing for a fresh Mediterranean twist.
- Pair with roasted or grilled veggies like zucchini, bell peppers, or eggplant for a complete dinner.
- Family-friendly. Serve alongside mashed potatoes or even sweet potato fries for a kid-friendly version.
- Sauce lovers. Don’t forget the pan sauce! Pour it over your chicken, rice, or roasted vegetables for extra flavor.
Storage
Leftovers store well in an airtight container in the fridge for 3–4 days. To reheat, cover with foil and bake at 350°F until warmed through, or quickly reheat in a skillet over medium heat.
Whether you’re new to shawarma or a longtime fan of Middle Eastern flavors, this tender oven-baked shawarma chicken brings all the delicious spices and aromas right into your kitchen with minimal effort.
It’s perfect for a busy weeknight, meal prep for the week, or even a cozy weekend dinner with the family.
Grab a loaf pan, mix up those fragrant spices, and bake your way to juicy, flavorful chicken that’s sure to become a new favorite. Don’t forget to pour that savory pan sauce over your chicken. It’s the little touch that makes every bite irresistible.
Bold flavors and juicy chicken.