Oven Baked Shawarma Style Chicken in a Loaf Pan & Vibrant Pickled Cabbage

This is a go-to dinner in my house. While there are several components to this meal, most can be prepped in advance. Pick and choose your favorites to create your own version of this meal.

Shawarma Style Chicken in a Loaf Pan
* I always make a big batch of this to have leftovers!!!

Ingredients:
12 boneless, skinless chicken thighs (note: vegetarian/vegan friends, I have made this recipe with tofu and also mushrooms and both have been delish!)
1 whole red onion, sliced thin
2-3 tablespoons extra virgin olive oil
1/4 cup greek yogurt
3 teaspoons kosher salt
3 tablespoons shawarma spice blend (homemade or I really like the NY Shuk brand)
zest and juice of 1 lemon

Directions: In a large bowl combine chicken thighs, red onion, olive oil, greek yogurt, salt, spices, lemon. Mix well. Set aside to marinate for about 30 minutes to one hour. When ready to cook, preheat oven to 425 degrees. Line a loaf pan with parchment paper. Pack the marinated chicken thighs tightly into a loaf pan. Place the loaf pan onto a parchment lined baking sheet. Bake in the oven for approximately 40-55 minutes or until internal temp reaches 165 degrees. Remove the pan from the oven and drain the juices into a small bowl. Flip the loaf pan of chicken onto a cutting board and cut into thin slices. Plate the chicken then pour the juices over the chicken and serve.

Serve with warm pita (Angel’s Bakery pita is a fave!), diced cucumbers and tomatoes, sliced onions, pickled cabbage (recipe below), shredded lettuce, watermelon radish, whipped feta, tzatziki, etc

Quick Pickled Red Cabbage

Ingredients:
1/2 head of red cabbage
2 cups apple cider vinegar
3 teaspoons kosher salt (I prefer diamond brand)
1/2 cup organic sugar
1 teaspoon caraway seeds
1/2 cup filtered water

Directions: Thinly shred cabbage with a mandolin or a knife, place in a large bowl. In a small saucepan, combine the vinegar, salt, sugar, caraway seeds and water. Bring to a boil. Shut of heat and stir well to allow the sugar and salt to dissolve. Let stand for 5-7 minutes. Then strain the liquid into the cabbage bowl. Using a spoon to press the cabbage fully into the pickling liquid. Let it stand for about an hour to cool. If not using right away transfer into a jar with a tight fitting lid and refrigerate. Use within 2-3 weeks.

ENJOY!