1. Add 2.5 lbs boneless chicken thighs to a large bowl. You may trim off the excess fat if you prefer.
2. Process 1 medium yellow onion in a food processor. Add it to the chicken. This is going to add a ton of flavor and tenderize the chicken.
3. Add the juice of 1 large lemon, 3 tbsp tomato paste, & 2 tbsp plain or greek yogurt.
4. Now, a few easy spices: add 3-4 pinches salt, fresh cracked pepper, 1.5 tbsp thyme, 1.5 tbsp garlic powder, 1 tbsp urfa pepper (or Aleppo pepper or any other chili flakes).
5. Mix really well, and ideally let this marinate for 2-6 hrs, but even better overnight. You can also make it right away if you like.
6. When you’re ready to eat, preheat your oven to 425F. Remove chicken from the fridge and let it come up to room temp (about 30 mins) before placing in the oven. Pack the marinated chicken tightly into a loaf pan (my measurements were 8.5x4.5x2.5). Place in the oven for 50 mins.
7. Remove the chicken from the oven, gently tilt the pan into a glass jar to remove the excess juices. Pour the juices over the chicken, then repeat. Set juices aside and use for soups.
8. Flip loaf pan onto a cutting board and cut chicken thin slices or strips.
9. Serve however way you want - I made a delicious lowcarb high protein chicken bowl with my @kaizenfoodco lowcarb rice fora other 20g protein and it was SO Good.
Easy Loaf Pan Chicken Schwarma
-10-15 chicken thighs
-1 1/2 tsp salt
-lemon juice of 1 lemon
-1 T tomato paste
-1/4 cup greek yogurt
-1 1/2 tsp garlic powder
-1 1/2 tsp onion powder
-1 1/2 tsp paprika
-1 tsp cumin
-1 tsp chili powder
Mix and layer into a loaf pan lined with parchment paper. Bake at 425-450 for for 50 minutes. Drain juices out. Flip pan over and then slice chicken.
