The first whiff of sizzling, spice-laden chicken drifting from my oven had my whole house instantly hungry. You know that moment when dinner smells so good you just can’t wait? That’s exactly what happens every single time I make this easy chicken shawarma tower. I stumbled onto this recipe one evening when I was craving my favorite Middle Eastern takeout but didn’t want to mess with the grill—or, let’s be honest, my winter coat.
What I love about this oven-baked chicken shawarma tower is how it captures all the juicy, charred flavor of the spinning shawarma spit, right at home. No fancy gadgets, no hard-to-find ingredients—just bold spices, tender chicken, and a little kitchen magic. The first time I tried stacking marinated chicken thighs onto a skewer and roasting them in the oven, I was hooked. Even my picky kids kept sneaking pieces off the tray before I could assemble the wraps!
There’s something so satisfying about slicing into your own homemade shawarma tower. It feels almost over-the-top for a weeknight, but honestly, it comes together with less effort than you’d expect. And the leftovers? They might be even better the next day. Whether you’re feeding a hungry crowd or just want to impress yourself, this easy chicken shawarma tower brings a taste of the Middle East into your kitchen—no takeout menu required.
If you’re looking for a recipe that’s flavorful, fun, and just a little bit dramatic (in a good way), you’ll want to make this chicken shawarma tower on repeat. Trust me, after baking this recipe more times than I can count, it’s become a beloved staple in my house—and I bet it’ll become one in yours, too.
Why You’ll Love This Recipe
Okay, let’s get real for a second—there are a million shawarma recipes out there. What makes this easy chicken shawarma tower a total standout? After plenty of kitchen experiments (some messier than others), I’ve landed on a version that’s simple, reliable, and seriously crowd-pleasing. Here’s why this recipe gets my enthusiastic stamp of approval:
- Quick & Easy: No outdoor grill, no special equipment, and minimal cleanup. Just stack, bake, and slice—dinner’s ready in about an hour, start to finish.
- Simple Ingredients: You probably have everything in your pantry right now. No trips to specialty stores, just everyday spices and chicken.
- Perfect for Entertaining: Build-your-own shawarma wraps make for a fun, interactive meal at family dinners or parties. Guests love the “wow” factor of slicing from the tower!
- Crowd-Pleaser: Kids ask for seconds. Adults rave about the flavor. Even the leftovers disappear fast—which honestly says it all.
- Unbelievably Delicious: The marinade packs a punch, and roasting the chicken stacked together keeps everything juicy, with irresistible crispy edges.
What really sets this recipe apart is the technique—stacking marinated chicken thighs on a skewer for that classic shawarma texture, even in a home oven. You get those golden caramelized edges and tender centers, just like from a real shawarma spit. I’ve tried grilling, pan-frying, and even slow cooker versions, but nothing matches the flavor and presentation of this oven-baked tower.
Honestly, this chicken shawarma tower is the kind of meal that makes you pause after the first bite and just savor. It’s comfort food with a Middle Eastern twist—warming, hearty, and packed with personality. Whether you’re looking to impress friends or just upgrade your weeknight dinner game, this is the recipe you’ll come back to, again and again.
What Ingredients You Will Need
This easy chicken shawarma tower uses a handful of everyday ingredients to deliver big flavor. Most are pantry staples, and a few are easy to swap for your own dietary needs. Here’s what you’ll need to make your own oven-baked Middle Eastern masterpiece:
- Chicken Thighs (about 2 lbs / 900g, boneless, skinless) – I always pick thighs for the juiciness, but chicken breast works if you prefer it leaner.
- Plain Greek Yogurt (1/2 cup / 120g) – Adds creaminess and helps tenderize the chicken. Use dairy-free yogurt if you need to.
- Olive Oil (3 tbsp / 45ml) – For richness and to help the spices stick.
- Lemon Juice (2 tbsp / 30ml, freshly squeezed) – Brightens up the marinade and balances the spices.
- Garlic Cloves (4, minced) – Adds that classic shawarma zing.
- Ground Cumin (2 tsp / 6g) – Earthy, warm, and essential for the signature flavor.
- Ground Coriander (2 tsp / 4g) – Adds citrusy, floral notes.
- Smoked Paprika (2 tsp / 5g) – For color and a subtle smokiness (regular paprika works, too).
- Ground Turmeric (1 tsp / 2g) – That gorgeous golden color!
- Ground Allspice (1 tsp / 2g) – Lends depth and warmth.
- Ground Cinnamon (1/2 tsp / 1g) – Just a hint for a sweet undertone.
- Ground Black Pepper (1/2 tsp / 1g) – For a bit of kick.
- Kosher Salt (1 1/2 tsp / 9g) – Season to taste.
- Red Pepper Flakes (1/4 tsp, optional) – For heat; leave out if you’re serving kids.
For Serving:
- Pita Bread or flatbreads – I love to warm them in the oven for extra softness.
- Fresh Vegetables – Tomatoes, cucumbers, lettuce, sliced onions, pickles…the works!
- Garlic Sauce or Tahini Sauce – Both are delicious, and you can make them ahead or buy your favorite brand (I’m partial to Toum for that garlicky punch).
Ingredient Tips:
- Look for boneless, skinless chicken thighs with a little marbling—they stay moist during baking.
- If you’re out of smoked paprika, regular sweet paprika is fine. For a gluten-free version, just serve in lettuce wraps or with rice.
- Don’t skip the yogurt marinade. It’s the key to tender, flavorful chicken!
This recipe is endlessly flexible—swap in what you have, or try your own spice blend if you’re feeling adventurous.
Equipment Needed
You don’t need a rotisserie or grill to make this easy chicken shawarma tower at home—just a few basic tools and a little creativity. Here’s what I use:
- Baking Sheet – A sturdy, rimmed sheet pan to catch all the roasting juices (I use my old reliable Nordic Ware).
- Oven-Safe Skewer or Metal Rod (about 10-12 inches / 25-30cm) – I use a metal skewer, but you can also use a wooden skewer (soaked in water) or even a clean chopstick in a pinch.
- Small Baking Potato or Onion – Acts as the base to anchor your skewer upright.
- Mixing Bowls – For combining the marinade and coating the chicken.
- Sharp Knife – To slice the cooked shawarma.
- Aluminum Foil – For easier cleanup (highly recommended if you’re not a fan of scrubbing pans!).
If you don’t have a metal skewer, a wooden one will work—just soak it in water for at least 30 minutes so it doesn’t burn. I’ve even used a thick carrot as a skewer in a pinch (talk about resourceful!). For the base, any firm veggie that will hold the skewer upright works—potato or onion are my go-tos.
Budget tip: Pick up metal skewers at the dollar store—they last forever and are super handy for all sorts of recipes. Just remember to wash and dry them well to keep them from rusting.
Preparation Method
- Make the Marinade: In a large mixing bowl, combine 1/2 cup (120g) Greek yogurt, 3 tablespoons (45ml) olive oil, 2 tablespoons (30ml) lemon juice, and 4 minced garlic cloves. Add 2 teaspoons (6g) ground cumin, 2 teaspoons (4g) ground coriander, 2 teaspoons (5g) smoked paprika, 1 teaspoon (2g) ground turmeric, 1 teaspoon (2g) ground allspice, 1/2 teaspoon (1g) ground cinnamon, 1/2 teaspoon (1g) black pepper, 1 1/2 teaspoons (9g) kosher salt, and 1/4 teaspoon red pepper flakes (optional). Whisk until thoroughly blended. The marinade should be creamy and fragrant.
- Marinate the Chicken: Add 2 pounds (900g) boneless, skinless chicken thighs to the bowl. Toss to coat every piece well. Cover and refrigerate for at least 1 hour, or up to 24 hours for the most flavor. (I sometimes marinate overnight, and the chicken turns out extra tender.)
- Prepare the Shawarma Tower: Preheat your oven to 425°F (220°C). Line a rimmed baking sheet with aluminum foil for easy cleanup. Place a small baking potato or onion, flat-side down, in the center of the sheet. Insert your metal or wooden skewer vertically into the base so it stands upright.
- Stack the Chicken: Thread marinated chicken thighs onto the skewer, folding and layering them to create a tall, even tower. Press down gently to compress the stack but don’t squish too hard—you want some air flow for browning.
- Bake the Shawarma Tower: Transfer the baking sheet to the oven and roast for 35-45 minutes, until the chicken is deeply browned, slightly crisp on the outside, and registers at least 165°F (74°C) in the thickest part. (If you see the top browning too fast, loosely cover with foil for the last 10 minutes.)
- Rest and Slice: Let the tower rest for 5-10 minutes out of the oven. This helps the juices redistribute (no one wants dry chicken). Then, using a sharp knife, slice thin shavings of chicken from the outside, just like at your favorite shawarma shop.
- Serve: Pile the sliced chicken onto warm pita bread, add your choice of veggies and sauces, and wrap it up. Or, serve over rice or salad bowls for a lighter meal.
Troubleshooting Tips:
- If your tower starts to lean, push the base potato or onion down more firmly or use a second skewer for balance.
- Chicken not browning? Turn your oven to broil for the last 2-3 minutes, but watch closely—those spices can burn fast!
- For super juicy chicken, avoid over-baking. Start checking the internal temp at 35 minutes.
Sensory cues: The chicken should smell toasty and aromatic, with edges that look crisp and caramelized. You’ll know it’s done when it’s golden on the outside and the juices run clear.
Cooking Tips & Techniques
Having made this easy chicken shawarma tower dozens of times, I’ve had my fair share of kitchen mishaps—and a lot of little victories. Here are my best tips to guarantee shawarma success every single time:
- Marinate for Maximum Flavor: The longer you marinate, the better. Overnight is my favorite, but even an hour makes a massive difference.
- Stack Evenly: Fold and layer the chicken so the tower is as uniform as possible. This way, everything cooks at the same rate. If the tower is lopsided, it may brown unevenly or topple (ask me how I know… there was shawarma everywhere!).
- Don’t Crowd the Pan: Leave some space around the base so hot air can circulate. This helps with browning and crisping up those edges.
- Broil for Extra Crisp: If you love those charred bits, pop the tower under the broiler for 2-3 minutes at the end. Just watch it like a hawk—spices can go from perfect to burnt in seconds.
- Rest Before Slicing: Let the tower rest for at least 5 minutes before cutting. It’s tempting to dig right in, but resting keeps the juices in the chicken, not on your board.
- Use a Sharp Knife: For those classic, thin shawarma shavings, a sharp chef’s knife is your best friend. Dull knives will tear instead of slice.
Honestly, my first few attempts were a little rough—leaning towers, chicken that was more steamed than roasted, and a couple of “oops, forgot the broil!” moments. But with a few tweaks, this recipe is now my go-to for wow-worthy Middle Eastern dinners. My pro tip: prep your veggies and sauces while the chicken bakes, so everything is ready to go when it’s time to eat.
One last thing—don’t be afraid to try your own spice blends or add a pinch more of your favorite flavors. Shawarma is all about personality!
Variations & Adaptations
The beauty of this easy chicken shawarma tower is how flexible it is. Here are some of my favorite ways to switch things up:
- Low-Carb or Paleo: Serve the shawarma chicken over cauliflower rice or crisp lettuce wraps instead of pita. Skip the yogurt for a dairy-free marinade—use a splash of olive oil and lemon juice instead.
- Spicy Shawarma: Amp up the heat with extra red pepper flakes or a diced fresh chili in the marinade.
- Vegetarian Twist: Try this method with thick slices of portobello mushrooms or jackfruit for a plant-based shawarma tower. Same spices, same method—just reduce the baking time to about 25-30 minutes.
- Different Meats: Turkey thighs or boneless lamb work beautifully. Adjust the cooking time (lamb may need 10 extra minutes).
- Allergen-Friendly: For dairy-free, use coconut yogurt or just olive oil and lemon juice. For gluten-free, skip the pita and serve with rice or potatoes.
Personally, I love making a half-and-half tower: chicken on one side, mushrooms on the other. That way, everyone at the table gets what they want—no compromises! You can also play with spices: add a touch of sumac for tangy flavor or a sprinkle of za’atar for herby notes.
Don’t be afraid to make this recipe your own. Every time I serve it a little differently, my family thinks it’s a whole new dish!
Serving & Storage Suggestions
For that full shawarma shop experience, I like to serve my easy chicken shawarma tower hot, sliced fresh from the oven. The chicken is at its juiciest and most flavorful right after slicing. Pile it high on warmed pita or flatbreads, top with crunchy veggies, a drizzle of garlic sauce, and maybe a sprinkle of fresh parsley.
If you’re hosting, set everything out buffet-style so guests can build their own wraps—kids especially love this! Shawarma chicken is also fantastic over a salad bowl with chopped cucumbers, tomatoes, and a squeeze of lemon.
Storage: Leftover chicken shawarma keeps well in an airtight container in the fridge for up to 4 days. For longer storage, freeze sliced shawarma in portions for up to 2 months. To reheat, warm gently in a skillet or microwave until just heated through—don’t overdo it or the chicken will dry out.
Honestly, the flavors deepen overnight, so leftovers are great for meal prep lunches or shawarma bowls during the week. I’ve even tossed reheated slices into scrambled eggs for a Middle Eastern breakfast twist!
Nutritional Information & Benefits
This easy chicken shawarma tower is as nourishing as it is delicious. Each serving (about 1/4 of the recipe, without bread or toppings) has approximately:
- Calories: 320
- Protein: 35g
- Fat: 16g
- Carbohydrates: 5g
The marinade packs in anti-inflammatory spices like turmeric, cumin, and coriander. Chicken thighs provide iron and B vitamins, while Greek yogurt adds a boost of protein and probiotics. It’s naturally gluten-free (just skip the bread) and easy to make dairy-free or low-carb.
Allergens: Contains dairy and may contain gluten depending on your bread choice. If you’re sensitive, adjust toppings and serving options as needed. I personally love that this recipe keeps my energy up without feeling heavy. It’s satisfying comfort food I feel good about feeding my family!
Conclusion
If you’re searching for a dinner that’s full of flavor, easy to pull off, and guaranteed to impress, this easy chicken shawarma tower is it. It’s my go-to for cozy nights at home and for sharing a taste of the Middle East with friends and family. The oven-baked method makes things simple, but the results are anything but ordinary.
Don’t hesitate to mix it up with your favorite spices, toppings, or sides—this recipe is all about making it your own. I hope it brings as much joy (and as many happy seconds) to your table as it does to mine.
Give this chicken shawarma tower a try, snap a photo, and let me know in the comments how you served it! Did you try a fun variation? Share your spin—I’d love to hear about it. Here’s to bold flavors, easy dinners, and a little bit of kitchen adventure!
Frequently Asked Questions
Can I make this chicken shawarma tower ahead of time?
Absolutely! You can marinate the chicken up to 24 hours in advance. Bake and slice just before serving for best flavor, but leftovers reheat well, too.
What’s the best way to reheat leftover shawarma?
Warm slices in a skillet over medium heat or microwave in short bursts. Add a splash of water or broth to keep it juicy, and cover to trap steam.
Can I use chicken breast instead of thighs?
Yes, though thighs are juicier and more forgiving. If using breast, slice thin and keep an eye on baking time—they cook faster and can dry out if overbaked.
Is this recipe gluten-free?
The chicken shawarma itself is gluten-free. Just serve in lettuce wraps, over rice, or with gluten-free flatbread to keep the whole meal gluten-free.
What sauces go best with chicken shawarma?
Classic garlic sauce (toum) and tahini sauce are my top picks. Hummus, tzatziki, or even a simple yogurt-cucumber sauce work great, too!
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Easy Chicken Shawarma Tower
- Total Time: 1 hour
- Yield: 4 servings 1x
Description
This oven-baked chicken shawarma tower delivers all the juicy, spice-packed flavor of classic Middle Eastern shawarma—no grill or rotisserie required. Stack marinated chicken thighs on a skewer, roast until golden and crisp, then slice and serve in wraps or bowls for a crowd-pleasing dinner.
Ingredients
- 2 lbs boneless, skinless chicken thighs
- 1/2 cup plain Greek yogurt
- 3 tablespoons olive oil
- 2 tablespoons freshly squeezed lemon juice
- 4 garlic cloves, minced
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 2 teaspoons smoked paprika (or regular paprika)
- 1 teaspoon ground turmeric
- 1 teaspoon ground allspice
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground black pepper
- 1 1/2 teaspoons kosher salt
- 1/4 teaspoon red pepper flakes (optional)
- Pita bread or flatbreads, for serving
- Fresh vegetables (tomatoes, cucumbers, lettuce, sliced onions, pickles), for serving
- Garlic sauce or tahini sauce, for serving
Instructions
- In a large mixing bowl, whisk together Greek yogurt, olive oil, lemon juice, garlic, cumin, coriander, smoked paprika, turmeric, allspice, cinnamon, black pepper, kosher salt, and red pepper flakes (if using) until creamy and well blended.
- Add chicken thighs to the marinade and toss to coat thoroughly. Cover and refrigerate for at least 1 hour, or up to 24 hours for maximum flavor.
- Preheat oven to 425°F (220°C). Line a rimmed baking sheet with aluminum foil. Place a small baking potato or onion, flat-side down, in the center of the sheet. Insert a metal or soaked wooden skewer vertically into the base so it stands upright.
- Thread marinated chicken thighs onto the skewer, folding and layering to create a tall, even tower. Press down gently to compress the stack.
- Roast in the oven for 35-45 minutes, until chicken is deeply browned, slightly crisp on the outside, and registers at least 165°F (74°C) internally. If the top browns too quickly, loosely cover with foil for the last 10 minutes.
- Let the shawarma tower rest for 5-10 minutes out of the oven. Slice thin shavings of chicken from the outside using a sharp knife.
- Serve immediately in warm pita or flatbreads with fresh vegetables and your choice of garlic sauce or tahini sauce. Alternatively, serve over rice or salad bowls.
Notes
For best results, marinate the chicken overnight. If you want extra crispy edges, broil the tower for 2-3 minutes at the end, watching closely. For gluten-free, serve with rice or lettuce wraps. For dairy-free, use coconut yogurt or omit yogurt and add extra olive oil and lemon juice. Leftovers keep well and are great for meal prep.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Cuisine: Middle Eastern
Nutrition
- Serving Size: About 1/4 of the recipe (without bread or toppings)
- Calories: 320
- Sugar: 2
- Sodium: 700
- Fat: 16
- Saturated Fat: 3
- Carbohydrates: 5
- Fiber: 1
- Protein: 35
Keywords: chicken shawarma, shawarma tower, oven baked shawarma, Middle Eastern chicken, easy shawarma, dinner, meal prep, gluten free, dairy free option, healthy, family dinner
