Grilled Chicken Shawarma and Fig Tapenade Pizza
Ingredients
- 4 tablespoons olive oil, separated
- 1 tablespoon fresh lemon juice
- 4 cloves garlic, crushed
- 1/2 teaspoon cumin
- 1/2 teaspoon coriander
- 1/2 teaspoon smoked paprkia
- 1/4 teaspoon salt
- 1 pound skinless, boneless chicken thighs
- 1 cup dried Mission figs
- 1/2 cup water
- 1 clove garlic
- 1 teaspoon balsamic vinegar
- 1 package prepared whole wheat pizza dough
- za'atar (optional)
Directions
Whisk together 3 tablespoons olive oil, plus lemon juice, garlic, curry powder, cumin, coriander, and smoked paprika and pour into a resealable bag. Add chicken thighs, reseal bag, and marinate in the refrigerator for two hours or overnight, turning occasionally.
Preheat grill to 450°F. Remove chicken from marinade and grill until done, about 8 – 10 min. Let cool slightly and cut into slices. Set aside. Raise grill temperature to 500°F and place pizza stone inside to heat.
Place figs in a food processor and process until roughly chopped. Add water and process into a paste. Add olives and pulse until blended. Add 1 tablespoon olive oil, plus garlic, and balsamic vinegar and pulse until smooth. Season to taste with salt and pepper.
Roll out dough and place onto a cornmeal dusted pizza peel. Spread with fig tapenade and top with chicken shawarma. Sprinkle lightly with za’atar* if desired and transfer to pizza stone. Grill for 12-15 minutes. Remove from grill and let cool slightly before serving.
*Za’atar is a Middle Eastern spice mix made from thyme, sumac, sesame seeds and salt.
