Loaf Pan Chicken Shawarma
Tender chicken thighs infused with aromatic spices create a delightful dish!
Equipment
- Loaf Pan
- Oven
Ingredients
- 3 lbs boneless, skinless chicken thighs
- 3 tbsp olive oil
- 1.5 tbsp ground cumin
- 1 tbsp smoked paprika
- 1.5 tsp ground coriander
- 1.5 tsp garlic powder
- 1 tsp salt
- 0.75 tsp cinnamon
- 0.5 tsp turmeric
- 0.5 tsp cardamom
- 0.5 tsp black pepper
Instructions
- In a large bowl, combine the chicken with olive oil. Add the spices and mix well, ensuring each piece is evenly coated.
- Arrange the thighs tightly in a 9×5 inch loaf pan.
- Cover with parchment paper and place another loaf pan on top, weighing it down with heavy cans. Let it marinate for 2 hours.
- Preheat the oven to 425ºF. Remove the weights but keep the parchment paper. Bake the chicken for 50 to 60 minutes until it reaches 165ºF internally.
- Let it cool for a few minutes, then pour the juices into a bowl (do not discard!).
- Carefully flip the chicken onto a cutting board and slice thinly. Use some reserved juices to keep the chicken moist.
Notes
Feel free to adjust the spices according to your taste preferences!
