I love this recipe because it brings the bold, spiced flavors of shawarma into my kitchen without needing a rotisserie. I enjoy how stacking the marinated chicken creates that signature “shawarma tower” effect, giving me juicy layers with slightly crispy edges. I also like how the spices infuse deeply into the meat while baking, making every bite rich and aromatic. I find it perfect when I want a homemade version of street-style shawarma that’s both easy and satisfying.
Ingredients
I use these ingredients to create the shawarma tower:
2 pounds chicken thighs or breasts, thinly sliced 3 tablespoons olive oil 3 cloves garlic, minced 1 tablespoon lemon juice 1 teaspoon paprika 1 teaspoon cumin 1 teaspoon turmeric 1 teaspoon coriander 1/2 teaspoon cinnamon 1 teaspoon salt 1/2 teaspoon black pepper 1/2 teaspoon chili powder (optional) 1 onion, sliced (for layering) Skewers or a vertical baking support (like stacked onions)
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Directions
I start by mixing olive oil, garlic, lemon juice, and all the spices in a bowl to create a marinade.
I add the sliced chicken and coat it thoroughly, making sure every piece is well seasoned. I let it marinate for at least 30 minutes or longer if I have time.
I build the shawarma tower by stacking the chicken pieces onto skewers or layering them over thick onion slices placed at the base for support.
I place the tower in a baking dish and bake it in a preheated oven at 400°F (200°C) for about 45–55 minutes, until the chicken is fully cooked and slightly crispy on the edges.
I let it rest for a few minutes, then slice thin pieces from the outside, similar to traditional shawarma.
I serve it in wraps, pita bread, or alongside rice and vegetables.
I sometimes use only chicken thighs for extra juiciness. I also like adding yogurt to the marinade for a creamier texture. When I want more heat, I increase the chili powder or add cayenne. I occasionally serve it with garlic sauce, tahini, or pickled vegetables for a more authentic experience.
Storage/Reheating
I store leftover shawarma in an airtight container in the refrigerator for up to 3 days. I reheat it in a pan or oven to keep the edges slightly crispy. I can also freeze the cooked chicken for up to 2 months and thaw before reheating.
FAQs
Can I use chicken breast instead of thighs?
Yes, I can use chicken breast, but I find thighs stay juicier and more flavorful.
Do I need a special tool to make the tower?
No, I can use skewers or stack the chicken over onion halves to hold the shape.
How do I get crispy edges?
I make sure to bake at a high temperature and can broil for a few minutes at the end.
Can I marinate the chicken overnight?
Yes, I often marinate it overnight for deeper flavor.
What can I serve with shawarma?
I like serving it with pita bread, rice, salads, and sauces like garlic sauce or tahini.
Conclusion
I enjoy making this chicken shawarma tower because it delivers authentic flavor with a simple oven method. I like how the spices, juicy chicken, and crispy edges come together in every bite. I find it a great way to recreate a classic street food experience at home with ease.
A flavorful stacked chicken shawarma baked in the oven for a juicy, spiced, and easy homemade Middle Eastern-style meal.
Author:Emma
Prep Time:15 minutes
Cook Time:50 minutes
Total Time:1 hour 5 minutes
Yield:4–6 servings
Category:Main Dish
Method:Baking / Roasting
Cuisine:Middle Eastern-inspired
Ingredients
2 lbs chicken thighs (boneless, skinless, sliced)
3 tbsp olive oil
3 cloves garlic, minced
2 tbsp lemon juice
2 tsp paprika
1 tsp cumin
1 tsp ground coriander
1 tsp turmeric
1 tsp cinnamon (optional, for warmth)
1 tsp salt (or to taste)
½ tsp black pepper
½ tsp chili powder or cayenne (optional)
1 tbsp plain yogurt (optional, for tenderness)
1 onion, sliced (for layering or base)
Instructions
1. Marinate the Chicken
In a large bowl, mix olive oil, garlic, lemon juice, and all spices. Add chicken and coat well. Let it marinate for at least 30 minutes (or overnight for best flavor).
2. Build the Shawarma Tower
Preheat oven to 400°F (200°C).
Line a loaf pan or baking dish with parchment paper.
Layer sliced onions at the bottom. Stack marinated chicken tightly, pressing down to form a compact “tower.”
3. Bake
Cover loosely with foil and bake for 45–55 minutes.
Remove foil in the last 10–15 minutes to allow the top to brown and crisp.
4. Rest and Slice
Let the chicken rest for 10 minutes after baking. Carefully remove from the pan and slice thinly like shawarma.
5. Serve
Serve in pita bread, wraps, rice bowls, or with salad and garlic sauce.
Notes
Chicken thighs give the juiciest result, but breasts can be used.
Pressing the chicken tightly helps create the “shawarma tower” effect.
For extra flavor, drizzle juices from the pan over sliced chicken.
Add pickles, tahini, or garlic sauce for authentic shawarma-style serving.
