Grilled Chicken Shawarma and Fig Tapenade Pizza


  • 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)


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.