Meet your new showstopper dinner: Chicken Shawarma Tower Baked in the Oven. This brilliant oven-baked twist brings home all the smokey, spiced flavors and dramatic presentation of classic street vendor shawarma—no rotisserie needed! Tender marinated chicken thighs are stacked into a tower, roasted until juicy inside and deliciously crisp outside, and carved tableside for the ultimate family-style meal. Whether you fancy wraps, rice bowls, or pita platters, every slice is a taste of Middle Eastern magic, right out of your own kitchen.
Ingredients You’ll Need
You’ll be amazed at how a handful of pantry staples transforms chicken thighs into the bold, craveable flavors of Chicken Shawarma Tower Baked in the Oven. Each ingredient isn’t just a flavor booster—it brings depth, juiciness, or color to every bite.
- Chicken thighs: Go for boneless, skinless thighs for guaranteed moistness and rich flavor.
- Plain Greek yogurt: Tenderizes the chicken and gives the marinade a lovely creaminess.
- Olive oil: Helps lock in moisture and carries all those spices deep into each bite.
- Fresh lemon juice: Adds brightness and balances the earthy spices perfectly.
- Garlic (minced): Bold, aromatic, and essential for that signature shawarma punch!
- Ground cumin: Brings warmth and a nutty depth to the marinade.
- Ground coriander: Adds citrusy undertones that lighten up the spice blend.
- Smoked paprika: Lends a deep smokiness—don’t skip it if you love that charred flavor.
- Turmeric: For a golden hue and subtle earthy notes.
- Ground cinnamon: A pinch of sweet spice rounds out the savory mix beautifully.
- Cayenne pepper (optional): Adds a little kick; skip or add extra as you like.
- Salt and black pepper: To pull everything together and enhance every flavor.
- Large onion (thickly sliced): Crowns your “tower,” adding sweet roasted flavor and keeping the stack stable.
- Fresh parsley (chopped): For a pop of color and fresh herbal finish on your final plate.
How to Make Chicken Shawarma Tower Baked in the Oven
Step 1: Whip Up the Legendary Marinade
In a spacious bowl, whisk together the Greek yogurt, olive oil, fresh lemon juice, minced garlic, all those vibrant spices, plus salt and pepper. This is when your kitchen will start to smell absolutely glorious! Toss in the chicken thighs, making sure each piece is generously coated. Cover, pop it in the fridge, and let those flavors work their magic for at least 2 hours—overnight is even better if you have the time.
Step 2: Stack Your Shawarma Tower
Preheat your oven to 400°F and set up your baking sheet. The secret to the Chicken Shawarma Tower Baked in the Oven signature look lies in the tower construction: secure a sturdy skewer vertically in a halved onion or potato on the baking sheet (this will be the sturdy base). Skewer the marinated chicken thighs—stacking and pressing them tightly—so they form a uniform tower. Top with a thick onion slice to anchor everything.
Step 3: Roasting Perfection
Slide your sheet into the oven and bake for about 1 hour to 1 hour and 15 minutes. As it roasts, the tower will char at the edges, perfume your whole house, and those onions on top will caramelize beautifully. If you love super-crispy edges, blast the tower under the broiler during the last few minutes. That finishing touch makes your Chicken Shawarma Tower Baked in the Oven truly irresistible!
Step 4: Rest and Carve
Once the chicken is gloriously golden and cooked through, let the tower rest for at least 10 minutes. This short pause keeps the juices locked in. Now comes the fun part: use a sharp knife to slice thin ribbons straight from the stack, just like your favorite shawarma spot.
Step 5: Garnish and Enjoy
Shower your carved chicken shawarma with chopped parsley for freshness and a burst of color. Grab your favorite warm pita or a fluffy bed of rice, and get ready to feast!
How to Serve Chicken Shawarma Tower Baked in the Oven
Garnishes
A sprinkle of fresh parsley is classic, but you can elevate things further by adding thinly sliced red onions, a few lemon wedges, or even a drizzle of tahini or homemade garlic sauce. These little extras add bursts of flavor and freshness that complement the warm, spiced chicken.
Side Dishes
Serve your Chicken Shawarma Tower Baked in the Oven with pillowy pita or buttery flatbreads, a simple cucumber-tomato salad, and creamy hummus. Rice pilaf, crispy roasted potatoes, or even a tangy cabbage slaw also make wonderful partners for this dish.
Creative Ways to Present
Turn leftovers into vibrant shawarma wraps with pickled veggies and sauces, or pile the juicy chicken onto salads and grain bowls. For a party, set up a shawarma carving station so guests can slice their own and build personalized Middle Eastern platters—guaranteed wow factor!
Make Ahead and Storage
Storing Leftovers
After enjoying your Chicken Shawarma Tower Baked in the Oven, let leftovers cool to room temperature. Transfer the sliced chicken to an airtight container and refrigerate for up to 4 days. It stays juicy and flavorful, making quick lunches and dinners a breeze.
Freezing
Chicken shawarma freezes beautifully! Portion the cooled, sliced chicken into freezer bags or containers, removing as much air as possible. Label and freeze for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
To reheat, use a skillet over medium heat with a splash of water or chicken broth to keep the meat moist, or toss it in a 350°F oven until warmed through. For extra crispness, a quick broil will do the trick. Microwaving works in a pinch, but watch closely to avoid overcooking.
FAQs
Can I make Chicken Shawarma Tower Baked in the Oven dairy-free?
Absolutely! Just swap the Greek yogurt with your favorite unsweetened dairy-free alternative—coconut or soy yogurt work well to keep the marinade rich and tangy.
What if I don’t have a vertical skewer?
No worries. You can lay the marinated chicken thighs in a single layer on a lined baking sheet and roast them as directed. The flavor will be fantastic, even without the tower effect.
Is it possible to use chicken breast instead of thighs?
You can use chicken breast, but thighs remain juicier and more forgiving during roasting. If you try breast, marinate overnight and reduce roasting time slightly to avoid drying them out.
How do I get that authentic charred flavor?
Use smoked paprika and finish the tower under your broiler for a few minutes at the end of roasting. This recreates that signature shawarma edge and a touch of smokiness—just like the real thing!
Can I double the recipe for a crowd?
Definitely! You can build a taller tower or make two smaller towers side-by-side. Just make sure there’s enough space for hot air to circulate so everything cooks evenly.
Final Thoughts
If you’ve never tried homemade Chicken Shawarma Tower Baked in the Oven, now’s your moment to bring the warmth and flavor of Middle Eastern kitchens straight to your own table. It’s easier than it looks, endlessly satisfying, and destined to become a new favorite—so gather your spices and let’s make some memories!
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Chicken Shawarma Tower Baked in the Oven Recipe
- Total Time: 1 hour 30 minutes (plus marinating time)
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Impress your guests with this flavorful and visually stunning Chicken Shawarma Tower baked in the oven. Tender marinated chicken thighs are stacked and roasted to perfection, creating a delicious Middle Eastern dish that’s perfect for any occasion.
Ingredients
For the Chicken:
- 3 pounds boneless skinless chicken thighs
- 1/4 cup plain Greek yogurt
- 1/4 cup olive oil
- 3 tablespoons fresh lemon juice
- 6 cloves garlic, minced
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 2 teaspoons smoked paprika
- 1 teaspoon turmeric
- 1 teaspoon ground cinnamon
- 1/2 teaspoon cayenne pepper (optional)
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 large onion, thickly sliced
- Fresh parsley, chopped for garnish
Instructions
- Prepare the Marinade: In a large bowl, whisk together yogurt, olive oil, lemon juice, garlic, cumin, coriander, paprika, turmeric, cinnamon, cayenne, salt, and black pepper.
- Marinate the Chicken: Add chicken thighs to the marinade, toss until fully coated. Cover and refrigerate for at least 2 hours, preferably overnight.
- Preheat the Oven: Preheat oven to 400°F. Line a baking sheet with foil and place a sturdy skewer or vertical roasting spit in the center.
- Stack the Chicken: Thread marinated chicken thighs tightly onto the skewer, stacking to form a tower. Place onion slices on top.
- Bake: Bake for 1 hour to 1 hour 15 minutes until fully cooked and slightly charred.
- Rest and Serve: Let rest for 10 minutes before slicing thinly off the tower. Garnish with parsley and serve with desired accompaniments.
Notes
- If you don’t have a vertical skewer setup, you can lay the chicken flat on a baking sheet to roast.
- For crispy edges, broil the tower for the last 3–4 minutes.
- Prep Time: 20 minutes (plus marinating time)
- Cook Time: 1 hour 10 minutes
- Category: Main Course
- Method: Baking, Roasting
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 portion
- Calories: 390
- Sugar: 2 g
- Sodium: 870 mg
- Fat: 25 g
- Saturated Fat: 6 g
- Unsaturated Fat: 17 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 37 g
- Cholesterol: 155 mg
