Dinner

Easy Oven-Baked Chicken Shawarma Tower Recipe

ByRita Bennet February 28, 2026February 28, 2026

Introduction

This Easy Chicken Shawarma Tower baked in the oven is a delicious and impressive meal that’s surprisingly simple to prepare. Marinated chicken thighs are stacked on skewers and roasted to juicy perfection, served with tangy pickled onions. It’s a great way to enjoy shawarma flavors at home without needing a spit or special equipment.

The image shows a vertical stack of grilled chicken pieces with a golden-brown, slightly charred texture, held together by two metal skewers going through the center. At the bottom of the stack are two thick, browned roasted potatoes, resting on a wooden board. Surrounding the stack on the board are several thinly sliced red onions, slightly wilted with a glossy texture, adding a pop of purple color. The background includes a wooden floor and some greenery blurred out, with the surface underneath the board changed to a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Place one oven rack on the bottom shelf and remove the second rack from the oven; this will later secure the chicken tower. Preheat the oven to 400°F (200°C).
Step 2: In a large bowl, mix the chicken thighs with Greek yogurt, lemon juice, grated garlic, paprika, cumin, oregano, red pepper flakes, cinnamon, and salt. Coat the chicken evenly and marinate for at least 30 minutes.

Step 3: 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 create a sturdy base for the chicken tower.
Step 4: Thread the marinated chicken pieces onto the skewers inserted into the onion halves to form a vertical stack of chicken.
Step 5: Transfer the baking sheet with the chicken tower into the preheated oven. Place the removed oven rack on the top shelf and position the skewers between the rack bars to stabilize the tower during cooking.

Step 6: Bake for about 60 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Cooking time may vary by oven.
Step 7: While the chicken cooks, combine the sliced red onion with lemon juice, sumac, and salt. Let it marinate for about 10 minutes, stirring occasionally.
Step 8: Once cooked, remove the chicken tower from the oven. Carefully slide a spatula under the base while holding the skewers for support to transfer it to a cutting board.

Step 9: To serve, hold the skewers and thinly slice off pieces of chicken along their length. Serve with the marinated pickled onions and any additional desired toppings.

Tips & Variations

Use boneless chicken thighs for juicier, more tender meat that stays flavorful during baking.
Replace Greek yogurt with dairy-free yogurt for a lactose-free option.

Add chopped fresh herbs like parsley or cilantro to the topping for extra freshness.
If you don’t have skewers, a vertical spit or thick wooden sticks can work to assemble the tower.
Serve with warm pita bread and garlic sauce for a complete shawarma experience.

Storage

Store leftover chicken and pickled onions in an airtight container in the refrigerator for up to 4 days. Reheat chicken gently in the oven or microwave until warmed through, avoiding overcooking to keep it tender.