Chicken Shawarma Tower

Bold spices, juicy chicken, and crispy edges make this homemade chicken shawarma a family favorite. Perfect for wraps, rice bowls, salads, and more.

Shared notes will appear here.

Everyday Cooking

Mediterranean, Middle Eastern

Kitchen Pace : 🕒🕒

Servings:

Recipe by NAVA Kitchen

Homemade chicken shawarma tower stacked on skewers over an onion base and roasted in a flavorful pan sauce.

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Ingredients:

2 lb. chicken thighs, boneless, skinless
4 tbsp lemon juice
4 tbsp olive oil
4 tbsp pepper paste, tomato paste, or a combination of both
3 garlic cloves, pressed
1 tsp salt
½ tsp black pepper
2 tsp paprika
2 tsp ground cumin
1 tsp dried thyme
1 tsp dried oregano
½ tsp cayenne pepper
1 onion, large, halved horizontally, one half for the base and one half for the top of the shawarma stack

Method:

Start Cooking

Place the chicken thighs between two sheets of plastic wrap or parchment paper and lightly pound the thicker parts to an even thickness.
In a large bowl, whisk together the lemon juice, olive oil, pepper paste, garlic, salt, black pepper, paprika, cumin, thyme, oregano, and cayenne pepper.
Add the chicken thighs and toss until evenly coated. Cover and marinate for at least 30 minutes. For best flavor, refrigerate for 1 hour or up to overnight.
Preheat the oven to 425°F (220°C).
Place one onion half, cut side down, on a baking sheet. Insert two skewers about 2 inches apart through the center of the onion to create a stable base. Stack the marinated chicken thighs onto the skewers. If desired, top the stack with the remaining onion half or a tomato.
Pour 1 cup water into the baking sheet around the onion. As the shawarma bakes, the water will combine with the marinade and chicken juices to create a flavorful pan sauce. Check occasionally and add more water if needed to prevent the pan from drying out.
Bake for 60–90 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Cooking time may vary depending on the size of the chicken thighs and how tightly they are stacked. Occasionally spoon the pan sauce over the chicken to keep it moist and flavorful.
Slice the chicken thinly from the outside of the stack and spread it onto a baking sheet. Drizzle some of the pan sauce over the sliced chicken, then broil for 3–5 minutes, or until the edges are lightly charred and crispy, watching carefully to prevent burning.
Serve in pita or flatbread with tomatoes, cucumbers, sumac onion, pickles, and garlic sauce. Bon appétit.

Kitchen Tools:

Notes:

From the kitchen

Lightly pounding the chicken helps it cook more evenly and creates a more uniform shawarma stack.
For the juiciest results, use boneless, skinless chicken thighs.
You can also use chicken breasts or alternate layers of chicken breasts and thighs for a balance of tenderness and lean protein.
Keep an eye on the pan during baking and add more water as needed to maintain the flavorful pan sauce.
Every oven is different, so use a meat thermometer and cook until the chicken reaches 165°F (74°C).

Make it yours

Use pepper paste, tomato paste, or a combination of both.
Add extra cayenne pepper for a spicier shawarma.
For a more traditional shawarma flavor, add ¼ teaspoon ground cinnamon.
Stir in 1 teaspoon ground coriander for additional warmth and depth.
Add sliced onions between some of the chicken layers for extra flavor.

At the table

Serve warm with pita or flatbread, tahini sauce, sumac onion, fresh vegetables, and pickles.
Customize with your favorite toppings, such as parsley, tomatoes, cucumbers, red onions, feta cheese, or garlic sauce.
Pair it with rice, fries, a simple salad, or roasted vegetables. A squeeze of fresh lemon just before serving adds a bright finishing touch.

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FROM THE PANTRY

Shawarma

WHY WE LOVE IT

This homemade chicken shawarma delivers the perfect balance of juicy, tender chicken and crispy, flavorful edges. It’s a fun recipe to make, smells amazing while it cooks, and always disappears quickly at the table.

A LITTLE STORY

Shawarma traces its roots to the Ottoman Empire and is closely related to Turkish döner kebab. Traditionally cooked on a vertical rotisserie, it has become a beloved street food throughout the Mediterranean and Middle East, with each region adding its own spices, sauces, and toppings.

DID YOU KNOW?

The word shawarma is derived from the Turkish word “çevirme,” meaning “turning,” a nod to the rotating spit used to cook the meat.

In some restaurants, a shawarma cone can weigh more than 100 pounds and rotate for hours as thin slices are shaved off and served throughout the day.