If you are craving the rich, juicy, and deeply aromatic flavors of a authentic street-food chicken shawarma but don't want to buy expensive takeout, this Oven-Baked Chicken Shawarma Tower is the ultimate recipe hack. Traditional shawarma requires a vertical rotating spit to get those iconic crispy, charred edges while keeping the meat tender.
This recipe achieves that exact restaurant-quality texture at home by using a genius stacking method: anchoring wooden skewers into whole onions and layering marinated chicken breasts into a towering stack! As it bakes, the juices flow down the tower, naturally basting the meat. Shaved thin, stuffed into a warm pita, and layered with a creamy garlic sauce and a tangy sumac onion salad, this is a show-stopping, high-protein meal your readers will obsess over.
Prep time, Cook time, Servings
Prep time: 20 minutes (plus optional 1 hour marinating time)
Cook time: 50-60 minutes (at 400°F / 200°C)
Yield: 4-6 servings
Ingredients
For the Shawarma Chicken & Tower Assembly
1 kg (approx. 2 lbs) chicken breasts, sliced thin or pounded to even thickness
3 medium white or yellow onions (2 used as the sturdy base, 1 sliced to stack in the middle)
1 green bell pepper, sliced into thick rings
3 long wooden skewers (soaked in water for 10 minutes to prevent burning)
For the Yogurt Shawarma Marinade
½ cup Greek yogurt (or plain yogurt)
2 tbsp garlic paste (or 4-5 cloves minced garlic)
1 tsp sumac
1.5 tbsp Shawarma Seasoning * Note: If you don't have a pre-made blend, make your own by mixing: 1 tsp cumin, 1 tsp coriander, 1 tsp paprika, ½ tsp turmeric, ¼ tsp cinnamon, ¼ tsp ground cloves, and ¼ tsp cayenne pepper.
Salt and black pepper to taste
1 tbsp olive oil
For the Tangy Sumac Salad
1 small red onion, thinly sliced into half-moons
1 medium tomato, sliced
¼ cup fresh parsley, finely chopped
1 tsp sumac
A pinch of salt
For the Garlic Yogurt Sauce & Serving
½ cup Greek yogurt
1-2 garlic cloves, finely grated
A squeeze of fresh lemon juice
Warm pita bread or flatbreads
Pickle slices
Step-by-Step Instructions
1. Marinate the Chicken
In a large mixing bowl, combine the Greek yogurt, garlic paste, sumac, shawarma seasoning blend, olive oil, salt, and black pepper. Whisk until smooth. Add your sliced chicken breasts to the bowl, ensuring every piece is completely coated in the marinade. Cover and let it marinate in the fridge for at least 30 minutes (overnight is even better!).
2. Build the Shawarma Tower 🧅🍢
Line a baking sheet with parchment paper. Take 2 of your whole white onions, cut a small sliver off the bottoms so they sit completely flat, and place them side-by-side on the tray.
Push 2 to 3 wooden skewers vertically down into the center of the onions to form a sturdy, upright base.
Carefully thread your marinated chicken breasts onto the skewers, layering them flat over one another to build a thick meat tower.
Halfway through stacking, thread on some chopped onion layers and your thick green bell pepper rings for extra flavor. Top the remaining skewers with the rest of the chicken, and crown the very top with the final onion half to seal it.
3. Roast to Crispy Perfection
Place the tower into a preheated oven at 400°F (200°C) and bake for 50 to 60 minutes. You want the chicken to be fully cooked through internally, with the outer edges turning a gorgeous, deeply charred, and crispy golden-brown.
4. Prep the Sides and Garlic Sauce
While the chicken is roasting, assemble your toppings:
The Sumac Salad: In a small bowl, toss together the sliced red onion, sliced tomato, chopped parsley, sumac, and a pinch of salt.
The Garlic Sauce: In another small ramekin, mix the Greek yogurt with the finely grated fresh garlic and a splash of lemon juice until creamy.
5. Shave and Assemble the Wraps 🌯
Once the shawarma tower is done, let it rest for 5 minutes. Use a sharp carving knife to shave the chicken vertically off the skewers into thin, crispy ribbons.
To assemble, spread a generous spoonful of the garlic yogurt sauce over a warm flatbread. Pile on the warm, seasoned shaved chicken shawarma, add a big handful of the tangy sumac onion salad, and top with crisp pickle slices. Wrap it up tightly and serve immediately!