Chicken Shawarma Tower Baked in the Oven
This homemade chicken shawarma is marinated with a blend of spices, stacked into a tower using skewers and onions, and baked to perfection in the oven for a juicy, flavorful meal.
Equipment
- Skewers
- Baking sheet
- Oven
- Meat thermometer
Ingredients
- 2 lbs Boneless skinless chicken thighs
- 1 Red onion
- 1/4 cup Olive oil
- 2 tbsp Lemon juice
- 4 cloves Garlic minced
- 2 tsp Ground cumin
- 2 tsp Ground coriander
- 2 tsp Ground paprika
- 1 tsp Ground turmeric
- 1/2 tsp Ground cinnamon
- 1/2 tsp Ground allspice
- 1/2 tsp Ground black pepper
- 1 tsp Salt
Instructions
- In a large bowl, combine olive oil, lemon juice, minced garlic, cumin, coriander, paprika, turmeric, cinnamon, allspice, black pepper, and salt to create the marinade.
- Cut the chicken thighs into strips and add them to the marinade. Toss to coat evenly and refrigerate for at least 1 hour, preferably overnight.
- Preheat the oven to 400°F (200°C). Slice the red onion into thick rounds and place them on a baking sheet.
- Thread the marinated chicken strips onto skewers, alternating with onion slices to form a tower-like structure.
- Place the skewers on the baking sheet over the onion slices. Bake in the preheated oven for about 60 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
- Remove from the oven and let rest for 5 minutes. Carefully slice the chicken off the skewers and serve with pita bread, rice, or a fresh salad.