This Chicken Shawarma in a Loaf Pan is a fun twist on the classic dish! It’s packed with spices, juicy chicken, and a delicious garlic sauce, all baked together for delightful flavors.
The best part? You can slice it like a meatloaf! Perfect for sandwiches or served with pita and veggies. I love using leftovers for quick meals—it’s like a tasty passport to the Middle East without leaving home! 🍽️
Key Ingredients & Substitutions
Cauliflower: This recipe uses whole cauliflower to replicate the chicken shawarma experience. If you want more protein, you can substitute with chicken breasts or thighs, marinating and slicing them. Cauliflower is great for vegetarians!
Olive Oil: Olive oil adds richness to the marinade. If you’re looking for a different flavor, feel free to use melted coconut oil or avocado oil instead. Both have high smoke points and work well for roasting.
Spices: The mix of spices like cumin, paprika, and coriander is key to achieving that shawarma flavor. If you’re missing one or two spices, don’t worry! Experiment with what you have, like adding a pinch of nutmeg or allspice for warmth.
Greek Yogurt: This is optional but enhances the marinade’s creaminess. If you want a dairy-free option, try using tahini or a coconut yogurt substitute.
Fresh Herbs: Parsley or cilantro adds freshness at the end. If fresh herbs aren’t available, dried herbs like dried parsley can work, though fresh is always better for the best flavor.
How Do I Make Sure My Cauliflower is Tender and Flavorful?
Getting a perfectly cooked cauliflower is crucial. Here’s how to ensure it turns out tender while packing in the flavors:
- **Marinating:** Let the cauliflower soak in the marinade as long as possible, preferably for at least 30 minutes to maximize flavor.
- **Covering During Baking:** Keeping the loaf pan covered with foil helps steam the cauliflower, ensuring it cooks through before browning.
- **Checking Doneness:** After 40 minutes, check the tenderness with a fork, then remove the foil and roast. This allows for caramelization, which adds a nice texture.
Keep an eye on the top while roasting without the foil, so it doesn’t burn. It should be golden brown and crisp!
Chicken Shawarma in a Loaf Pan
Ingredients You’ll Need:
For the Marinade:
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 2 teaspoons ground cumin
- 2 teaspoons ground paprika (smoked paprika optional)
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 1 teaspoon ground cinnamon
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup plain Greek yogurt (optional, for marinade or coating)
- Juice of 1 lemon
For the Chicken Shawarma:
- 1 whole cauliflower head (around 2-3 lbs), trimmed and rinsed
- 1/4 cup fresh parsley or cilantro, chopped
- 1 medium onion, cut into rings
- 1 cup cherry tomatoes, halved or sliced
How Much Time Will You Need?
This recipe takes approximately 15 minutes for preparation and about 1 hour of baking time. Plan for a total of about 1 hour and 15 minutes from start to finish, making it perfect for a weeknight dinner or special occasion!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 400°F (200°C). While it heats up, lightly grease a loaf pan to prevent sticking.
2. Prepare the Marinade:
In a small bowl, whisk together the olive oil, minced garlic, cumin, paprika, turmeric, coriander, cinnamon, cayenne pepper, salt, black pepper, lemon juice, and Greek yogurt if using. This will create a smooth and flavorful marinade.
3. Marinade the Cauliflower:
Take your whole cauliflower and massage the marinade all over it, ensuring it’s fully coated on all sides. This step is crucial for maximum flavor!
4. Arrange in the Loaf Pan:
Place the marinated cauliflower into the loaf pan and surround it with onion rings and cherry tomatoes for added flavor and color.
5. Cover and Bake:
Cover the loaf pan tightly with aluminum foil to keep in moisture. Bake in the preheated oven for about 40 minutes.
6. Brown the Cauliflower:
After 40 minutes, carefully remove the foil and roast for another 15-20 minutes. This allows the top to become beautifully browned and slightly charred, while ensuring the cauliflower is tender inside.
7. Final Touches:
Once done, take the loaf pan out of the oven. Sprinkle fresh chopped parsley or cilantro over the top for a pop of color and freshness.
8. Serve and Enjoy:
Let the cauliflower rest for about 5 minutes before slicing it into wedges. Serve it warm with pita bread, garlic sauce or tahini, and pickled vegetables for a delightful shawarma-style feast!
This recipe transforms a simple cauliflower into a dish bursting with Middle Eastern flavors, perfect for gatherings or as a unique dinner option!
Can I Use Chicken Instead of Cauliflower?
Absolutely! You can substitute the cauliflower with chicken breasts or thighs. Marinate the chicken in the same spice blend and use the same cooking method. Bake until the chicken reaches an internal temperature of 165°F (74°C).
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can reheat it in the oven or microwave. If reheating in the oven, cover it with foil to retain moisture.
Can I Make This Recipe Ahead of Time?
Yes! You can prepare the marinade and coat the cauliflower a day ahead. Just cover it tightly and refrigerate. Allow it to sit at room temperature for about 30 minutes before baking to ensure even cooking.
What Can I Serve with This Dish?
This roasted cauliflower shawarma pairs wonderfully with warm pita bread, garlic sauce, tahini, and fresh salads. Pickled vegetables also make a great side for added crunch and flavor!