Description
This Chicken Shawarma Tower is a delicious Middle Eastern-inspired recipe featuring marinated boneless chicken thighs stacked vertically and baked to perfection. Infused with a blend of aromatic spices, yogurt, and lemon juice, the oven-baked chicken is juicy on the inside with a crispy, flavorful exterior. Serve it sliced alongside pita, rice, or salad for a satisfying meal that’s bursting with vibrant, exotic flavors.
Ingredients
Scale
Chicken and Marinade
- 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
For Layering and Garnish
- 1 small onion, thinly sliced
- 1-2 tablespoons olive oil (for drizzling)
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Prepare Marinade: In a large bowl, combine olive oil, cumin, coriander, paprika, turmeric, cinnamon, allspice, garlic powder, ground ginger, lemon juice, yogurt, vinegar, salt, and pepper. Mix thoroughly until well combined.
- Marinate Chicken: Add the chicken thighs to the marinade, ensuring each piece is fully coated. Cover the bowl and refrigerate for at least 1 hour, or preferably overnight, to let the flavors fully develop.
- Preheat Oven: Set your oven to 400°F (200°C). Prepare a baking sheet by lining it with parchment paper or lightly greasing it with cooking spray.
- Assemble Chicken Tower: Arrange the marinated chicken thighs in an upright vertical stack on the baking sheet. Layer thin slices of onion between each chicken piece to enhance flavor and moisture.
- Bake: Drizzle the chicken tower with a little olive oil and place it in the preheated oven. Bake for 30 to 40 minutes, until the chicken is cooked through and reaches an internal temperature of 165°F (74°C), with the top becoming nicely browned and crisp.
- Rest and Slice: Remove the chicken tower from the oven and allow it to rest a few minutes. Carefully slice the chicken downwards into thin strips, capturing the crispy edges from the exterior.
- Serve and Garnish: Serve the sliced shawarma alongside pita bread, rice, or a fresh salad. Drizzle with tahini or garlic sauce if desired, and garnish with freshly chopped parsley for a vibrant finish.
Notes
- For best flavor, marinate the chicken overnight if time allows.
- You can substitute chicken breasts for thighs, but thighs remain juicier and more flavorful.
- Use a meat thermometer to ensure the chicken reaches 165°F for safe consumption.
- Layering sliced onion between chicken pieces adds moisture and a subtle sweetness.
- Serve with traditional accompaniments like hummus, tabbouleh, or pickled vegetables.
- Leftovers can be refrigerated for up to 3 days and reheated gently to preserve tenderness.
