Description
This easy oven-baked chicken shawarma tower delivers bold Middle Eastern flavors with juicy, spiced chicken and crispy edges—no rotisserie required. Perfect for beginners, it’s a crowd-pleasing, healthier takeout alternative you can make at home.
Ingredients
- 2 pounds boneless, skinless chicken thighs (or breasts)
- 1 large onion, sliced into thick rings
- 1/3 cup plain Greek yogurt (or dairy-free yogurt)
- 1/4 cup olive oil
- Juice of 2 lemons (about 1/4 cup)
- 6 garlic cloves, minced
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 tablespoon smoked paprika (or regular paprika)
- 1 teaspoon ground turmeric
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground allspice
- 1 teaspoon chili powder (adjust to taste)
- 1 1/2 teaspoons kosher salt
- 1 teaspoon black pepper
- Fresh parsley or cilantro, chopped (for garnish, optional)
- Sumac or za’atar, for sprinkling (optional)
- Pita bread, lavash, or rice (for serving, optional)
- Sliced tomatoes, cucumbers, pickles, or shredded lettuce (optional toppings)
Instructions
- In a large mixing bowl, whisk together Greek yogurt, olive oil, lemon juice, minced garlic, cumin, coriander, paprika, turmeric, cinnamon, allspice, chili powder, salt, and black pepper until smooth.
- Add chicken thighs to the marinade and toss to coat thoroughly. Cover and marinate in the fridge for at least 30 minutes, up to 24 hours (or at least 10 minutes if short on time).
- Slice a large onion into thick rings and arrange on a lined baking sheet to form the tower base.
- Insert 2-3 long skewers vertically through the onion stack. Thread marinated chicken onto skewers, pressing down firmly to compress each layer. Stack until all chicken is used, brushing any extra marinade on top.
- Preheat oven to 425°F (220°C). Place the chicken tower (on its baking sheet) in the center of the oven. Roast for 40-50 minutes, rotating once halfway through, until edges are crispy and internal temperature reaches 165°F (74°C). Tent with foil if the top browns too quickly.
- Let the shawarma tower rest for 5 minutes before slicing. Slice thinly, carving downward.
- Serve chicken in pita, over rice, or on salad. Top with fresh herbs, pickles, tomatoes, and a drizzle of tahini or garlic sauce. Sprinkle with sumac or za’atar if desired.
Notes
For juicier chicken, stack tightly and marinate as long as possible. Rotate the tower halfway through baking for even browning. Rest before slicing to keep chicken moist. Use chicken thighs for best results, but breasts work with longer marination. The recipe is naturally gluten-free; use dairy-free yogurt for a dairy-free version. Leftovers keep well and are great for meal prep.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Cuisine: Middle Eastern
Nutrition
- Serving Size: About 4 ounces cooked chicken per serving
- Calories: 220
- Sugar: 1
- Sodium: 600
- Fat: 12
- Saturated Fat: 2
- Carbohydrates: 4
- Fiber: 1
- Protein: 25
Keywords: chicken shawarma, shawarma tower, oven baked shawarma, easy shawarma recipe, Middle Eastern chicken, meal prep, gluten-free, dairy-free option, healthy chicken recipe, beginner friendly