Name: Loaf Pan Chicken Shawarma
Cook time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT2H0M0.000S
Yield: 8 servings
Cuisine: middle-eastern
Ingredients: 3 1/2 pounds boneless, skinless chicken thighs and breasts; 1/3 cup lemon juice; 1/4 cup olive oil; 1 tablespoon salt; 1 1/2 teaspoons ground cardamom; 1 1/2 teaspoons paprika; 1 1/2 teaspoons ground cumin; 1/2 teaspoon crushed red pepper flakes; 1/2 teaspoon ground cinnamon; 10 cloves garlic, minced; Serving suggestions: rice, pita, pickles, tomatoes, lettuce, garlic sauce and/or tahini sauce

Directions

Combine the chicken with the lemon juice, olive oil, salt, cardamom, paprika, cumin, red pepper flakes, cinnamon and garlic in a medium bowl until everything is well coated. Cover the bowl and place in the refrigerator to marinate for at least 1 hour and up to 24 hours.
Preheat the oven to 400 degrees F.
Tightly pack the chicken in a loaf pan. Nestle the loaf pan in a shallow pan (to catch any juices that may drip during roasting) and roast until an instant-read thermometer inserted into the middle of the chicken registers 165 degrees F, about 45 minutes. Allow the chicken to rest for 10 minutes (see Cook's Note).
If there is a lot of juice from the chicken pooling at the top, you can pour some of it off. Place a cutting board over the loaf pan and flip it over. Some juices will still drip.
Use a sharp knife to thinly slice the chicken from top to bottom. Serve with rice or in a pita with pickles, tomatoes, lettuce and garlic sauce or tahini sauce.

Cook’s Note

It's important to rest the shawarma before slicing. That resting period allows the juices to go back into the chicken to keep it moist and juicy after you cut it.

Loaf Pan Chicken Shawarma

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Cook’s Note

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