Chicken Schwarma in a Loaf Pan – Bad Batch Baking - Restaurant..

Name: Chicken Schwarma in a Loaf Pan – Bad Batch Baking - Restaurant..
Cuisine: Middle Eastern
Ingredients: Garlic – lots of freshly minced garlic.; Butter – one stick of butter is partially melted; Seasonings – coriander, cumin, cardamon, smoked paprika, cayenne pepper, cumin, salt, black pepper; 2 lbs. chicken breasts pounded to an even 1/4 inch thickness; 3 teaspoons paprika; 2 teaspoons garlic powder; 2 teaspoons onion powder; 3/4 teaspoon salt; 1/2 teaspoon freshly grated pepper; 3 tablespoons plain greek yogurt; 6-8 cloves garlic, minced; 1 stick butter, partially melted; 1/3 cup parmesan; 1/4 cup freshly minced parsley; 2 tsp ground coriander; 2 tsp ground cumin; 2 tsp ground cardamon; 2 tsp smoked paprika; 1 tsp ground cayenne pepper; 1 tsp cumin; 1 1/2 teaspoons salt; Black pepper; 3 tablespoons plain greek yogurt; 1/3 white onion, minced; 3 garlic cloves, minced; 1 tbsp lemon juice; 3 tbsp olive oil

17 steps

Updated at: Sat, 03 Aug 2024 15:33:53 GMT

Ingredients

0 servings

Garlic

lots of, freshly minced garlic

1 stickbutter

2 lbschicken breasts

pounded to an even 1/4 inch thickness

3 teaspoonspaprika

2 teaspoonsgarlic powder

2 teaspoonsonion powder

¾ teaspoonsalt

½ teaspoonpepper

freshly grated

3 tablespoonsplain greek yogurt

6 clovesgarlic

minced

1 stickbutter

partially melted

⅓ cupparmesan

¼ cupparsley

freshly minced

2 tspground coriander

2 tspground cumin

2 tspground cardamon

2 tspsmoked paprika

1 tspground cayenne pepper

1 tspcumin

1 ½ teaspoonssalt

black pepper

3 tablespoonsplain greek yogurt

0.33white onion

minced

3garlic cloves

minced

1 Tbsplemon juice

3 Tbspolive oil

Instructions

Step 1

Seasonings – paprika, onion powder, garlic powder, salt and freshly ground pepper.

Step 2

Parmesan – grated parmesan is best as it easily incorporates.

Step 3

In a large bowl, add in the chicken followed by all the marinade garlic, yogurt, seasonings, parmesan, butter and parsley. Toss everything together until chicken is evenly coated on both sides. Be sure to scrape excess marinade off the sides of the bowl and spread it on the chicken.

Step 4

Pile the chicken evenly in a loaf pan coated in non-stick spray. Bake at 450 degrees uncovered for 45 minutes or until the internal temp reaches at least 165 degrees at the thickest point.

Step 5

Remove from the oven. There will be lots of excess pan juices. Pour excess juice into a bowl, then pour the bowl of juices back into the loaf pan over the chicken. Pour the juices back into the bowl and set aside. Let the chicken rest for 10 minutes before slicing.

Step 6

To slice, turn out the pan onto a clean cutting board. Use a sharp knife to thinly slice the chicken. To store, add some of the reserved pan juices into the food storage container along with the chicken. Cover tightly and refrigerate for up to 4 days.

Step 7

Onion – minced finely and incorporated in the marinade.

Step 8

Servings

Step 9

6 servings

Step 10

In a large bowl, add in the chicken followed by all the marinade garlic, yogurt, seasonings, parmesan, butter and parsley.

Step 11

Toss everything together until chicken is evenly coated on both sides. Be sure to scrape excess marinade off the sides of the bowl and spread it on the chicken.

Step 12

Pile the chicken evenly in a loaf pan coated in non-stick spray. Bake at 450 degrees uncovered for 45 minutes or until the internal temp reaches at least 165 degrees at the thickest point.

Step 13

Remove from the oven. There will be lots of excess pan juices. Pour excess juice into a bowl, then pour the bowl of juices back into the loaf pan over the chicken.

Step 14

Pour the juices back into the bowl and set aside. Let the chicken rest for 10 minutes before slicing.

Step 15

To slice, turn out the pan onto a clean cutting board. Use a sharp knife to thinly slice the chicken.

Step 16

To store, add some of the reserved pan juices into the food storage container along with the chicken. Cover tightly and refrigerate for up to 4 days.

Step 17

Notes

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