Loaf Pan Chicken Shawarma

Authentic tasting chicken shawarma is simple to recreate at home by stacking marinated chicken thighs in a colorful enameled cast iron Signature Loaf Pan. To compress the meat while cooking, cover the chicken with foil then top with another weighted loaf pan, then remove halfway through cooking to allow the meat to get crispy and caramelized on top. This beloved street food is best served sliced hot and piled into pita with a tangy yogurt tzatziki, pickled onions, diced tomatoes and fresh cilantro for a tantalizing handheld meal.

3 pounds boneless, skinless chicken thighs

1 tablespoon salt

1 teaspoon freshly ground black pepper

1/2 cup whole milk yogurt

5 garlic cloves, grated

1 inch ginger, grated

3 tablespoons corn starch

3 tablespoons brown sugar

1 teaspoon cumin

1 teaspoon turmeric

1 tablespoon red chile powder

3/4 teaspoon cinnamon

1 lemon, juiced

Toasted pita bread

Tzatziki yogurt sauce

Diced tomatoes

Pickled red onion

Chopped cilantro

Place the chicken thighs in a large mixing bowl and toss with the salt and pepper.  Add the yogurt, garlic, ginger, corn starch, brown sugar, cumin, turmeric, red chile powder, cinnamon and lemon juice. Toss to ensure the spices are evenly distributed. Let the chicken marinate for at least 1 hour and up to overnight in the refrigerator.

Preheat oven to 425°F. Line a loaf pan with parchment paper, leaving an overhang on the long sides, and place on a sheet pan to catch any drips.

Place the chicken in the loaf pan, layering and pressing down to remove any air pockets. Place a piece of foil on top of the chicken, then add another loaf pan on top filled with dried rice or beans to weigh it down.

Place in the preheated oven and bake for 25 minutes.  Remove the top loaf pan and foil and place the bottom loaf pan back in the oven. Cook until browned on the top and cooked through, about 20-25 minutes longer.  Remove from the oven and let rest 10 minutes. Use the overhanging parchment to pull out the chicken and set on a board. Slice the chicken vertically into slices.

Serve the chicken alongside pita bread, tzatziki, sliced tomatoes, onion and cilantro.