Chicken Shawarma Loaf
Thinly sliced chicken breast in a spiced yogurt and tomato marinade, packed into a loaf pan, roasted, sliced and broiled for crispy edges. Double it: one loaf for tonight, one for later in the week.
Method
Thaw just enough to slice
- If the breasts are frozen, seal them in zip-top bags and submerge in cold water, changing the water every 30 minutes. After 1–1½ hours a sharp knife should go through with some resistance. Never use warm water.
Slice
- Cut into slices about 1 cm thick. Semi-frozen chicken cuts much more cleanly, and it finishes thawing in the marinade.
Marinate 3–4 hours
- Mix the oil, spice blend, fresh garlic, yogurt, tomato paste, lemon juice and zest into a paste.
- Toss with the chicken until every slice is coated, then fold in the raw sliced onion. Cover and refrigerate.
Don't marinate overnight. The lemon softens breast meat.
Pack the pan
- Take the chicken out 20 minutes before baking. Heat the oven to 425°F (220°C) and lightly spray an 8.5 × 4.5" loaf pan.
- Layer the slices flat, overlapping like shingles, pressing down firmly as you go.
Roast
- Bake at 425°F (220°C) and start checking at 25 minutes. Expect about 28–35 minutes.
- Pull it at 71°C (160°F) in the centre. It rises to 74°C (165°F) as it rests.
Thin slices cook much faster than whole pieces. A leave-in probe thermometer makes this easy.
Sauté the topping onions
- While it bakes, cook the second onion in a little oil over medium heat for 15–20 minutes, until golden.
Rest, slice and broil
- Tilt the pan to drain the juices into a bowl and save them. Rest 10 minutes, then turn the loaf out and slice into thin strips.
- Spread the strips on a sheet pan, spoon over some of the juices, and broil 3–4 minutes until the edges char.
Serve
- Serve with the sautéed onions, tzatziki and green onions.
Storing and reheating
To make two loaves, double everything and use two pans. Cool the second loaf whole and refrigerate it with half the saved juices. To reheat, slice it thin and sear the strips in a hot skillet with a spoonful of juices for 2–3 minutes.
Serve it with
Not included in the macros above, so add whichever you like.
Crispy rice
Simmer 300 g (1½ cups) rinsed brown basmati in 600 mL (2½ cups) water or low-sodium broth with 2 whole garlic cloves, covered, for 40 minutes. Rest 10 minutes. Spread on a parchment-lined pan for 10 minutes to steam dry, then toss half of it with 2 tsp olive oil, ½ tsp each garlic powder and cumin, a little turmeric and smoked paprika, and a pinch of salt. Bake in a thin layer at 425°F for 15–20 minutes without stirring. Finish with lemon zest and juice.
Per ¾ cup: about 190 kcal · 4 g protein · 3 g fat
Greek salad, no tomatoes
Toss sliced cucumber, red pepper, thinly sliced red onion (soaked 10 minutes in cold water), halved Kalamata olives and chopped iceberg. Dress with 30 mL olive oil, 25–30 mL lemon juice, 12 g honey, 10 g tahini, 3 g Dijon, a little pressed garlic and salt, shaken in a jar. Add feta if you like.
Per serving, dressed: about 160 kcal · 2 g protein · 10 g fat
Macros
| Per | kcal | Protein | Fat | Carbs |
|---|---|---|---|---|
| 1 serving (¼ loaf), chicken only | 410 | 67 g | 11 g | 9 g |
Home-cook estimates from typical Canadian label values. Chicken and marinade only. Using 5 g salt instead of 6 g cuts the sodium a little more.
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