Why You’ll Love This Recipe

I like this recipe because it delivers the essence of authentic shawarma with minimal effort and no need for special equipment. The marinade is vibrant and tangy, packed with yogurt, lemon, garlic, and spices that infuse the chicken with layers of flavor. Baking it in the oven makes it perfect for family dinners, as it’s both easy to prepare and fun to serve. I also enjoy how it fills the house with an irresistible aroma that makes everyone gather around the table.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

For the Chicken and Marinade
1 lb chicken thighs (high fat content ensures juiciness)
1 cup Greek yogurt (can be substituted with plain yogurt)
2 tablespoons lemon juice, freshly squeezed
4 cloves garlic, finely grated
2 teaspoons paprika (can be substituted with smoked paprika)
1 teaspoon ground cumin (coriander can be a substitute)
1 teaspoon oregano (consider using Italian seasoning)
1 teaspoon red pepper flakes (adjust according to spice tolerance)
1 teaspoon ground cinnamon (a pinch is all you need)
1 teaspoon salt (adjust according to personal preference)

For the Tower Base
1 large onion (provides a flavorful structure)

For the Toppings
1 small red onion, thinly sliced
1 teaspoon ground sumac (can use lemon zest as a substitute)

Directions

1. I start by preparing the marinade. In a large bowl, I combine the yogurt, lemon juice, grated garlic, paprika, cumin, oregano, red pepper flakes, cinnamon, and salt. I whisk everything together until smooth and aromatic.

2. I add the chicken thighs to the bowl and toss them thoroughly to make sure every piece is coated in the marinade. I let them marinate for at least 30 minutes, but when I have time, I prefer leaving them overnight in the fridge for deeper flavor.

3. To build the shawarma tower, I slice a large onion into thick rounds to create a stable base. I place it on a baking sheet and stack the marinated chicken thighs on top, layering them carefully until I’ve built a compact tower.

4. I preheat the oven to 375°F (190°C) and bake the tower for about 1 hour, or until the chicken is golden and cooked through, reaching an internal temperature of 165°F. The outside develops a beautiful char while the inside stays juicy.

5. While the chicken bakes, I prepare the topping by mixing thinly sliced red onion with lemon juice, ground sumac, and a small pinch of salt. This tangy, fresh mixture adds the perfect balance to the rich shawarma.

6. Once baked, I let the chicken rest for a few minutes before slicing it into thin strips. I serve it warm, topped generously with the red onion mixture.

Servings and Timing

This recipe makes 4 servings.

• Prep Time: 30 minutes

• Cook Time: 1 hour

• Marinating Time: 30 minutes

• Total Time: 2 hours

Variations

• I sometimes add a teaspoon of turmeric or allspice to the marinade for extra warmth.

• For a smoky flavor, I broil the tower for the last 5 minutes of baking.

• When I want a lighter version, I use chicken breast instead of thighs, though thighs stay juicier.

• I love wrapping the sliced shawarma in pita bread with tahini sauce and pickled vegetables.

• For extra creaminess, I mix a little hummus into the marinade before baking.

Storage/Reheating

I store leftover shawarma in an airtight container in the refrigerator for up to 4 days. To reheat, I place the chicken in a skillet over low heat until warmed through—it stays juicy and tender. It can also be reheated in the oven at 350°F (175°C) for about 10 minutes. For longer storage, I freeze the cooked slices for up to 2 months and thaw overnight before reheating.

FAQs

Can I use chicken breast instead of thighs?

Yes, I can, though I find chicken thighs stay juicier and more flavorful during baking.

Can I marinate the chicken overnight?

Absolutely. Marinating overnight makes the chicken even more tender and flavorful.

What can I serve with this shawarma?

I love serving it with rice, pita bread, roasted vegetables, or a fresh cucumber-yogurt salad.

Can I make this on a grill instead of the oven?

Yes, grilling adds a smoky flavor. I simply thread the chicken onto skewers and cook over medium heat until done.

How do I keep the chicken moist?

I avoid overbaking and use yogurt in the marinade, which helps lock in moisture.

Can I add more spice?

Definitely. I sometimes add extra red pepper flakes or a pinch of cayenne for heat.

What if I don’t have Greek yogurt?

Plain yogurt works perfectly—it just gives a slightly lighter marinade.

How do I know when the chicken is done?

I use a meat thermometer to ensure it reaches 165°F (74°C) internally.

Can I prepare this ahead of time?

Yes, I marinate the chicken and build the tower ahead, then bake it just before serving.

Can I use the leftover sauce for dipping?

Yes, I reserve a bit of the fresh marinade before adding the chicken—it makes a delicious dipping sauce after mixing with a little lemon juice.

Conclusion

This Easy Chicken Shawarma Tower Baked in the Oven is one of my favorite family meals—it’s flavorful, fun to assemble, and so rewarding to serve. I love how the tender, spiced chicken layers roast beautifully, creating a dish that feels both rustic and festive. Every slice bursts with bold Middle Eastern flavor, perfectly balanced by the tangy onion topping. It’s a recipe that brings everyone to the table, eager for seconds and full of smiles.