Loaf Tin Chicken Shawarma

The Easiest Family-Friendly Fakeaway

If you love the flavours of a takeaway shawarma but want something ridiculously easy you can make at home, this loaf tin chicken shawarma is going to become a staple. It’s one of those “throw it all in, walk away, everyone’s happy” dinners — and honestly, those are the best kind.

The chicken turns juicy, flavour-packed and perfectly spiced, and serving it in flatbreads makes it ideal for kids too (especially when everything stays inside the wrap!).

What the Meal Is

This is a simple oven-baked chicken shawarma made entirely in a loaf tin. Chicken thighs are coated in yoghurt, shawarma seasoning, tomato purée and olive oil, then baked until golden and tender. Once cooked, the chicken is sliced and served in warm flatbreads with garlic mayo and fresh salad.

Why You’ll Love It

• True dump-and-bake recipe

• No skewers, no rotisserie, no stress

• Packed with classic shawarma flavour

• Perfect for feeding a family

• Great for weeknights, fakeaways, or meal prep

What Does It Taste Like?

Warm, spiced, savoury chicken with subtle tang from the yoghurt and richness from the olive oil. The outside gets lightly caramelised while the inside stays juicy and tender. Wrapped up with creamy garlic mayo and fresh salad, it’s comforting, bold, and incredibly satisfying.

Benefits

• High-protein, filling meal

• Budget-friendly using chicken thighs

• Easy to customise for picky eaters

• Works for lunches and dinners

• Minimal washing up

Ingredients & Quantities

Serves 6

For the Chicken Shawarma

• 800g–1kg chicken thighs

• 2 tbsp Greek yoghurt

• 3 tbsp shawarma seasoning

• 1 tbsp olive oil

• 1 tbsp tomato purée

• 6 flatbreads (folded flatbreads work especially well for kids)

To Serve

• Garlic mayo (mix approx. 3 tbsp mayo with 1 tsp garlic powder)

• Red onion, thinly sliced

• Lettuce

• Tomatoes

• Cucumber

Tools You’ll Need

• Loaf tin

• Mixing spoon

• Oven

• Chopping board

• Sharp knife

How to Make the Meal

1. Preheat the oven
   Set oven to 200°C (fan).

2. Prepare the chicken
   Add chicken thighs to a loaf tin.
   Add Greek yoghurt, shawarma seasoning, olive oil, and tomato purée.
   Mix well until all the chicken is evenly coated.

3. Bake
   Place the loaf tin in the oven and bake for 45 minutes to 1 hour, until golden and cooked through.

4. Rest and slice
   Remove from the oven and allow to cool slightly.
   Carefully turn the loaf tin upside down onto a chopping board.
   Slice the chicken into chunks or strips.

5. Serve
   Warm the flatbreads and fill with sliced chicken, garlic mayo, and salad.

Additional Tips

• Add chilli flakes or harissa for extra heat

• Swap mayo for yoghurt sauce or tzatziki

• Serve with rice bowls instead of flatbreads

• Leftovers are great cold for lunch wraps

• Double the batch for meal prep

FAQs

Can I use chicken breast instead?

Yes, but thighs stay juicier. If using breast, reduce cook time slightly and keep an eye on it.

Does this freeze well?

Absolutely. Freeze the cooked chicken in portions and reheat when needed.

Can I prep this ahead?

Yes — mix everything in the loaf tin, cover, and refrigerate until ready to bake.

 

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