Easy Oven-Baked Chicken Shawarma Tower Recipe
This Easy Chicken Shawarma Tower recipe features juicy, marinated chicken thighs stacked on skewers and baked in the oven to juicy perfection. Served with tangy pickled red onions flavored with sumac and lemon, this dish brings the classic Middle Eastern shawarma experience to your kitchen using simple ingredients and an innovative vertical baking method.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 15 minutes
- Yield: Serves 6 to 8 1x
- Category: Main Course
- Method: Baking
- Cuisine: Middle Eastern
Ingredients
Scale
Chicken and Marinade
- 10 chicken thighs (skinless, boneless)
- 1 large onion (for chicken tower base)
- 3 tablespoons Greek yogurt
- 1 tablespoon fresh 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
- A pinch of ground cinnamon
- 2 teaspoons salt
Topping (Pickled Red Onions)
- 1/2 red onion (thinly sliced)
- 1 tablespoon fresh lemon juice
- 1 tablespoon ground sumac
- Salt to taste
Instructions
- Prepare the oven and racks: Place one oven rack on the bottom shelf and remove the second rack to be used later for stabilizing the chicken tower. Preheat the oven to 400°F (200°C).
- Marinate the chicken: In a large bowl, combine the 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 to allow flavors to meld.
- Prepare the 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 half; these will serve as sturdy bases to hold the vertical chicken tower.
- Construct the chicken tower: Thread the marinated chicken pieces onto the skewers inserted into the onion halves to form a vertical tower stacked with chicken.
- Set up for baking: Transfer the baking sheet with the chicken tower to the preheated oven. To prevent the tower from tipping, position the removed oven rack on the top shelf and secure the skewers between the bars, stabilizing the stack during cooking.
- Bake the shawarma: Bake the chicken tower for about 60 minutes, or until the internal temperature of the chicken reaches 165°F (74°C), ensuring the chicken is cooked through and juicy.
- Prepare the pickled onions: While the chicken cooks, mix the thinly sliced red onion with lemon juice, sumac, and salt. Allow to marinate for around 10 minutes, stirring occasionally.
- Remove and transfer the chicken tower: Once cooked, carefully slide a spatula under the onion base while holding the skewers for support. Lift the tower and place it onto a cutting board.
- Slice and serve: Hold the skewers firmly and use a sharp knife to slice thin strips of cooked chicken from the tower. Serve immediately topped with the pickled red onions and your choice of additional accompaniments. Store any leftovers in an airtight container in the refrigerator for up to 4 days.
Notes
- Marinate the chicken for longer (up to overnight) for more intense flavor.
- Ensure the chicken reaches 165°F internally for safe consumption.
- The onion base helps keep the chicken tower upright and adds subtle flavor.
- Sumac in the pickled onions adds a tangy, citrusy note perfect for shawarma.
- Use skinless, boneless thighs for juicy and tender results.
- Leftover chicken can be used in wraps, salads, or as a protein addition to meals.
Keywords: Chicken shawarma, oven-baked shawarma, Middle Eastern chicken, shawarma tower, baked chicken thighs, pickled red onions, sumac onions, easy chicken recipe
