Loaf Pan Chicken Shawarma with Tzatziki and GF Naan
Course: Dinner4
servings30
minutes40
minutes300
kcalThis loaf-pan method delivers ultra-tender chicken shawarma with minimal effort. Instead of skewers or a grill, you stack marinated chicken thighs into a loaf pan, bake, and slice — creating that juicy, layered texture you normally get from a rotisserie-style shawarma spit. It’s an easy weeknight dinner and perfect for bowls, wraps, or platters.
Ingredients
2–2.5 lbs boneless, skinless chicken thighs
- Shawarma Marinade:
3 tbsp olive oil
1 tbsp lemon juice
1 tbsp apple cider vinegar
2–3 garlic cloves, minced (or 1 tsp garlic powder)
1 tsp salt
1 tsp paprika
1 tsp turmeric
½ tsp cumin
½ tsp onion powder
½ tsp dried oregano
¼ tsp cinnamon
- Dairy-free Tzatziki
¼ cup plain coconut yogurt
¼–⅓ cup mayo (Chosen Foods or Primal Kitchen)
½ English cucumber, grated + well squeezed
1 tbsp lemon juice
1 tsp apple cider vinegar
1 small garlic clove, grated
1–2 tbsp fresh dill, chopped
½ tbsp olive oil
¼–½ tsp salt (to taste)
pinch onion powder for depth
- Gluten-free Naan
1½ cup Bob’s Red Mill Gluten-Free 1:1 Flour
1 tsp baking powder
½ tsp salt
½ tsp garlic powder (optional)
12-16 tbsp coconut yogurt (start with 12 tbsp, then add until dough is soft and smooth)
3 tsp olive oil
Oil or dairy-free butter for cooking/brushing
Directions
- Prep the loaf pan:
Line a standard loaf pan with parchment paper, leaving overhang for easy lifting. - Marinate the chicken:
Combine all marinade ingredients in a bowl. Add chicken thighs and toss to coat. Marinate for at least 30 minutes, or up to 24 hours. - Layer the chicken:
Roll or fold each thigh and stack them tightly into the loaf pan. Pour any remaining marinade over the top. - Bake:
Bake at 375°F for 45–55 minutes, or until internal temperature reaches 165°F. For crispy edges, broil the top for 3–5 minutes. - Rest & slice:
Let the shawarma rest for 10 minutes. Lift out using the parchment and slice thinly. - Dairy-free Tzatziki
- Prep the cucumber:
Grate the cucumber using the large holes of a box grater. Squeeze out ALL excess liquid with your hands or a towel. - Mix the base:
In a bowl, whisk together coconut yogurt, mayo, lemon juice, ACV, olive oil, garlic, dill, and salt. - Add cucumber:
Fold in the grated cucumber until evenly distributed. - Chill:
Refrigerate at least 20 minutes to thicken and let the flavors come together. - Gluten-free Naan
- Mix dry ingredients:
Combine flour, baking powder, salt, and garlic powder in a bowl. - Add yogurt and oil:
Start with 6 tbsp yogurt and olive oil. Mix until the dough begins to come together. Add yogurt 1 tbsp at a time until the dough becomes soft, smooth, and cohesive — not crumbly. - Rest the dough:
Let the dough rest for 5–10 minutes to hydrate. - Shape:
Divide into 3 balls. Flatten into oval naan shapes about ¼ inch thick. - Cook:
Heat a skillet over medium-high. Brush lightly with oil. Cook naan for 1–2 minutes per side, until bubbled and golden. - Finish:
Brush warm naan with olive oil or dairy-free butter and herbs.
Notes
- – For the softest naan, add extra yogurt as needed until the dough is smooth and pliable. Bob’s Red Mill 1:1 flour absorbs more moisture than most gluten-free blends.
– If the naan dough cracks, it needs more yogurt. If it’s sticky, dust lightly with flour.
– Grate and squeeze the cucumber well for thick, creamy tzatziki.
– Chicken can be marinated up to 24 hours for deeper flavor.
– Leftover shawarma is delicious in wraps, bowls, salads, or quesadillas.
– Store tzatziki and naan separately for best texture.
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