Description
This Chicken Shawarma Tower Baked in the Oven is a delicious and creative way to enjoy the flavors of classic shawarma. Marinated chicken is stacked in a tower and baked to perfection, resulting in tender, flavorful chicken with crispy edges. It’s an easy, oven-baked twist on the traditional shawarma cooking method, perfect for a family dinner or gathering.
Ingredients
Scale
- 4 boneless, skinless chicken thighs (or breasts, if preferred)
- 3 tablespoons olive oil
- 1 tablespoon ground cumin
- 1 tablespoon ground coriander
- 1 tablespoon ground paprika
- 1 teaspoon ground turmeric
- 1 teaspoon ground cinnamon
- 1 teaspoon ground allspice
- 2 teaspoons garlic powder
- 1 teaspoon ground ginger
- Juice of 1 lemon
- 3 tablespoons plain yogurt
- 2 tablespoons apple cider vinegar or white vinegar
- Salt and pepper, to taste
- 1 small onion, thinly sliced (for layering)
- 1–2 tablespoons olive oil (for drizzling)
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Prepare the Marinade: In a large bowl, combine the olive oil, ground cumin, coriander, paprika, turmeric, cinnamon, allspice, garlic powder, ground ginger, lemon juice, yogurt, vinegar, salt, and pepper. Mix well to combine.
- Marinate the Chicken: Add the chicken thighs to the bowl, ensuring they are fully coated in the marinade. Cover and refrigerate for at least 1 hour (or overnight for best results) to allow the flavors to meld.
- Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with cooking spray.
- Assemble the Shawarma Tower: Take the marinated chicken and stack the pieces vertically on the baking sheet. Place the chicken thighs in an upright position, one on top of the other, creating a tower shape. Layer the thinly sliced onions between the chicken pieces for added flavor.
- Bake: Drizzle the chicken tower with a little olive oil and place it in the preheated oven. Bake for 30-40 minutes, or until the chicken is fully cooked and the internal temperature reaches 165°F (74°C). The top should be slightly browned and crispy.
- Slice and Serve: Once the chicken is done, remove it from the oven and let it rest for a few minutes. Carefully slice the chicken downwards into thin strips, making sure to capture the crispy edges from the outside. Serve the sliced shawarma with pita bread, rice, or a fresh salad, and drizzle with tahini or garlic sauce if desired.
- Optional Garnish: Garnish with freshly chopped parsley and enjoy!
Notes
- If you prefer a spicier version, add cayenne pepper or chili flakes to the marinade for an extra kick.
- You can serve this shawarma with a variety of sides like hummus, tabbouleh, or roasted vegetables for a complete meal.
- If you don’t have a stackable pan or a skewer, simply layer the chicken horizontally in an oven-safe dish, and it will still cook perfectly.
- For a lighter version, you can use boneless, skinless chicken breasts, but chicken thighs are recommended for juicier, more flavorful results.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Oven-Baked
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving (1/4 of recipe)
- Calories: 350
- Sugar: 3g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 100mg