Easy Oven-Baked Chicken Shawarma Tower Recipe

Introduction

Easy Chicken Shawarma Tower baked in the oven is a flavorful, juicy, and impressive dish that’s perfect for weeknight dinners or entertaining guests. This recipe uses simple ingredients and a unique stacking method to create tender, spiced chicken that’s bursting with Middle Eastern flavors.

Ingredients

• 10 chicken thighs (skinless, boneless)
• 1 large onion (for chicken tower base)
• 3 tablespoons Greek yogurt
• 1 tablespoon lemon juice (freshly squeezed)
• 3 cloves garlic (finely grated)
• 2 teaspoons paprika
• 1/2 teaspoon ground cumin
• 1/2 teaspoon oregano
• 1/2 teaspoon red pepper flakes
• A pinch of ground cinnamon
• 2 teaspoons salt

Topping

• 1/2 red onion (thinly sliced)
• 1 tablespoon lemon juice (freshly squeezed)
• 1 tablespoon ground sumac
• Salt (to taste)

Instructions

1. Step 1: Preheat your oven to 400°F (200°C). Place one oven rack on the bottom shelf, and remove the second rack for now—you’ll use it later to stabilize the chicken tower.
2. Step 2: In a large bowl, combine chicken thighs with Greek yogurt, lemon juice, grated garlic, paprika, cumin, oregano, red pepper flakes, cinnamon, and salt. Mix thoroughly and marinate for at least 30 minutes.
3. Step 3: Cut the large onion in half. Place the halves cut side down on a large baking sheet and insert a skewer into each half to create the base of your chicken tower.
4. Step 4: Thread the marinated chicken pieces onto the skewers inserted in the onion halves, stacking the chicken vertically to form a tower.
5. Step 5: Place the baking sheet with the chicken tower on the bottom rack of the oven. To prevent the tower from tipping, place the second oven rack on the top shelf and position the skewers between the bars to stabilize the stack.
6. Step 6: Bake for about 60 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Cooking time may vary depending on your oven.
7. Step 7: While the chicken cooks, prepare the pickled onions by mixing the sliced red onion with lemon juice, sumac, and salt. Let them marinate for about 10 minutes, stirring occasionally.
8. Step 8: Once cooked, carefully remove the chicken tower from the oven. Use a spatula to support the base while holding the skewers, then transfer the tower to a cutting board.
9. Step 9: To serve, hold the skewers and slice thin pieces of chicken along their length. Serve with the pickled red onions and any additional toppings you like.

Tips & Variations

• Use boneless chicken breasts if you prefer leaner meat, but thighs remain juicier and more flavorful.
• For a smokier flavor, add a pinch of smoked paprika to the marinade.
• If you don’t have skewers, a vertical spit or long metal rod can work to build the chicken tower.
• Serve with pita bread, tahini sauce, or fresh salad for a full shawarma experience.

Storage

Store leftover chicken wrapped tightly in an airtight container in the refrigerator for up to 4 days. Reheat gently in the oven or microwave until warmed through to avoid drying out the meat.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe without the yogurt?

Yogurt helps tenderize the chicken and adds creaminess to the marinade. You can substitute it with a mixture of sour cream or buttermilk, but omitting it entirely may result in less juicy meat.

What if I don’t have sumac for the topping?

If sumac isn’t available, you can use a squeeze of extra lemon juice and a light sprinkle of smoked paprika or a mild chili powder as a flavorful alternative to enhance the pickled onions.

Easy Oven-Baked Chicken Shawarma Tower Recipe

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★★★★★

4.8 from 106 reviews

This Easy Chicken Shawarma Tower recipe features succulent marinated chicken thighs stacked vertically on skewers and baked in the oven for a flavorful, moist shawarma experience at home. Served with tangy pickled red onions seasoned with lemon juice and sumac, this dish captures the aromatic spices and vibrant tastes of Middle Eastern street food, perfect for a satisfying and wholesome meal.

• Author: Stella
• Prep Time: 40 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 40 minutes
• Yield: Serves 6-8 1x
• Category: Main Course
• Method: Baking
• Cuisine: Middle Eastern

Ingredients

Scale 1x2x3x

Chicken Shawarma Marinade

• 10 chicken thighs (skinless, boneless)
• 1 large onion (for chicken tower base)
• 3 tablespoons Greek yogurt
• 1 tablespoon freshly squeezed lemon juice
• 3 cloves garlic (finely grated)
• 2 teaspoons paprika
• 1/2 teaspoon ground cumin
• 1/2 teaspoon oregano
• 1/2 teaspoon red pepper flakes
• Pinch of ground cinnamon
• 2 teaspoons salt

Pickled Onion Topping

• 1/2 red onion (thinly sliced)
• 1 tablespoon freshly squeezed lemon juice
• 1 tablespoon ground sumac
• Salt to taste

Instructions

1. Prepare Oven and Racks: Place one oven rack on the bottom shelf and remove the second rack from the oven; you will use it later to secure the chicken tower. Preheat the oven to 400°F (200°C).
2. Mix Marinade and Marinate Chicken: In a large bowl, combine Greek yogurt, lemon juice, grated garlic, paprika, cumin, oregano, red pepper flakes, cinnamon, and salt. Add the chicken thighs and mix thoroughly to coat. Marinate for at least 30 minutes.
3. Prepare Onion Base: Cut the large onion in half and place the halves cut side down on a large baking sheet. Insert a skewer into each onion half to serve as the base for the chicken tower.
4. Assemble Chicken Tower: Thread the marinated chicken thighs onto the skewers inserted in the onion halves, stacking them vertically to form a tower.
5. Secure Tower for Baking: Place the baking sheet with the chicken tower on the bottom oven rack. Place the second oven rack on the top shelf and position the skewers between the bars to stabilize the tower during cooking.
6. Bake Chicken Shawarma: Bake in the preheated oven for about 60 minutes, or until the internal temperature of the chicken reaches 165°F (74°C). Cooking times may vary based on oven performance.
7. Prepare Pickled Onion Topping: While the chicken cooks, combine thinly sliced red onion, lemon juice, ground sumac, and salt in a bowl. Let it marinate for about 10 minutes, stirring occasionally.
8. Remove and Transfer Chicken Tower: Once cooked, carefully slide a spatula under the chicken tower while holding the skewers for support. Lift and transfer the tower to a cutting board.
9. Slice Chicken for Serving: Holding the skewers steady, use a sharp knife to slice thin pieces of chicken along the length of the skewers. Serve immediately with the pickled onions and any additional toppings.

Notes

• Ensure the chicken internal temperature reaches 165°F (74°C) for safe consumption.
• Use long skewers that are safe for oven use to build a stable tower.
• Marinate chicken overnight for more intense flavor if time allows.
• Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Serve with pita bread, hummus, or tahini sauce for a complete meal.

Keywords: Chicken shawarma, oven-baked shawarma, Middle Eastern chicken, chicken thighs, shawarma tower, pickled onions