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