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Keto Loaf Pan Chicken Shawarma
Alice

Keto Loaf Pan Chicken Shawarma Recipe

This Keto Loaf Pan Chicken Shawarma brings authentic Middle Eastern flavor to a healthy low-carb meal. Juicy marinated chicken roasted in a loaf pan creates tender slices perfect for keto bowls or wraps.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 4
Course: Dinner
Cuisine: Keto, Middle Eastern
Calories: 310
Ingredients Method

Ingredients
  

  • 1½ pounds boneless chicken thighs
  • 3 tablespoons olive oil
  • 4 cloves garlic minced
  • 2 tablespoons lemon juice
  • 2 teaspoons paprika
  • 1½ teaspoons ground cumin
  • 1 teaspoon ground coriander
  • ½ teaspoon turmeric
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ¼ cup Greek yogurt

Method
 

  1. Begin by preheating your oven to 375°F (190°C) so it reaches the correct temperature before the chicken goes in. Proper preheating ensures the chicken cooks evenly and helps the outer edges develop a light golden color while the inside stays juicy.
  2. In a large mixing bowl, add the olive oil, yogurt, lemon juice, minced garlic, paprika, ground cumin, ground coriander, turmeric, salt, and black pepper. These ingredients create the classic shawarma marinade that gives the chicken its bold Middle Eastern flavor.
  3. Using a whisk or spoon, mix the marinade thoroughly until all the ingredients are fully combined and the mixture becomes smooth and creamy. Make sure the spices are evenly distributed throughout the yogurt and oil so every piece of chicken will absorb the same flavor.
  4. Add the chicken thighs to the bowl with the marinade. Using clean hands or a spoon, gently toss and turn the chicken pieces until they are completely coated on all sides. The goal is to make sure every piece is covered with the marinade.
  5. Once the chicken is well coated, cover the bowl and allow it to marinate for at least 30 minutes. If you have extra time, letting it marinate in the refrigerator for 1–2 hours will deepen the flavor even more as the spices and yogurt tenderize the meat.
  6. After the marinating time is complete, take a loaf pan and begin placing the marinated chicken pieces inside. Arrange the chicken vertically, stacking the pieces tightly next to each other so they form a compact layered structure similar to traditional shawarma meat.
  7. Press the chicken pieces gently together so they fit snugly inside the loaf pan. This tight stacking helps the chicken cook evenly and creates the layered texture that makes shawarma easy to slice later.
  8. Cover the top of the loaf pan loosely with aluminum foil. The foil helps trap moisture during the first stage of cooking so the chicken stays tender and juicy while it roasts.
  9. Place the loaf pan in the preheated oven and bake the chicken for 40 to 45 minutes. During this time the chicken will cook through and absorb the spices while the juices collect in the bottom of the pan.
  10. After the initial cooking time, carefully remove the foil from the loaf pan. Return the chicken to the oven and bake for an additional 10 minutes. This final uncovered baking stage allows the top layers of the chicken to develop lightly browned edges and deeper roasted flavor.
  11. Once the chicken is fully cooked, remove the loaf pan from the oven and allow the shawarma to rest for about 5 minutes. This resting period helps the juices redistribute throughout the meat, keeping it moist when sliced.
  12. Transfer the cooked chicken stack onto a cutting board and use a sharp knife to slice the chicken into thin shawarma-style pieces. Arrange the slices on a serving plate and serve warm with your favorite keto sides such as lettuce wraps, cucumber salad, or cauliflower rice.