Description
This Chicken Shawarma Tower is a flavorful Middle Eastern-inspired dish featuring marinated boneless chicken thighs stacked and baked to perfection in the oven. Infused with aromatic spices like cumin, coriander, turmeric, and cinnamon, this tender, juicy shawarma is layered with onions and finished with a crispy, golden top. Perfect for a unique presentation and served with pita, rice, or fresh salad, it brings restaurant-quality shawarma right to your home kitchen.
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
Additional Ingredients
- 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 olive oil, ground cumin, coriander, paprika, turmeric, cinnamon, allspice, garlic powder, ground ginger, lemon juice, yogurt, vinegar, salt, and pepper. Mix thoroughly until a smooth marinade forms.
- Marinate the Chicken: Add the chicken thighs to the marinade and ensure each piece is fully coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, ideally overnight, to allow the flavors to deeply penetrate the meat.
- Preheat the 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 to prevent sticking.
- Assemble the Shawarma Tower: Take the marinated chicken pieces and stack them vertically on the baking sheet, placing one piece atop another to create a tower. Insert thinly sliced onions between the layers of chicken to add flavor and moisture.
- Bake: Drizzle the tower with 1 to 2 tablespoons of olive oil to promote browning. Place it in the preheated oven and bake for 30 to 40 minutes, or until the chicken is fully cooked and the internal temperature reaches 165°F (74°C). The top should become slightly browned and crispy.
- Slice and Serve: Remove the chicken tower from the oven and let it rest for a few minutes to retain its juices. Carefully slice downwards into thin strips, preserving the crispy edges. Serve warm with pita bread, rice, or a fresh salad. Optionally, drizzle with tahini or garlic sauce for added flavor.
- Optional Garnish: Sprinkle freshly chopped parsley on top before serving for a bright, fresh finish.
Notes
- Marinating the chicken overnight improves flavor absorption and tenderness.
- If boneless chicken breasts are used, adjust the cooking time slightly as they may cook faster.
- Use a meat thermometer to ensure the chicken reaches a safe internal temperature of 165°F (74°C).
- Leftover shawarma can be stored in the refrigerator for up to 3 days and reheated gently.
- Serve with traditional sides like hummus, tabbouleh, or pickled vegetables for an authentic meal.
