2025-08-08 Weekly Specials

Meat & Seafood

GRILLED CHICKEN SHAWARMA PIZZA

When shawarma and pizza fall in love, this is their delicious little secret. We took the bold, spiced magic of chicken shawarma and laid it gently atop warm flatbread—then went a little wild with crumbles of soft feta, a dreamy swirl of garlicky toum, a drizzle of Portland’s Garlic Tahini Plant Bomb (because flavor bombs are totally our thing), and a generous spoonful of Chili Royale’s Calabrian Chili Crisp for that cheeky little kick.

Serves: 4

Difficulty: Easy

750

Prep time:4 hours

Cook time: 15 minutes

Chicken Shawarma:

1.5 lb. boneless, skinless chicken breast

3 T extra virgin olive oil

2 T lemon juice

2 T garlic, minced

1 t each salt and paprika

½ t each cardamom and cumin

¼ t cinnamon

Pinch crushed red pepper

Pizza:

2-4 flatbreads (pita or naan)

3 T toum whipped garlic (or pureed roasted garlic and oil)

½ c Market House feta, crumbled 1/3 c Kalamata olives

¼ c Divina roasted tomatoes (Mezze Bar), or fresh tomatoes

¼ c pickled red onion

¼ c pickled banana peppers or pepperoncini

2 T Chili Royale Calabrian chili crisp (as desired)

¼ c Garlic Tahini Plant Bomb Sauce

1 c arugula

½ c tzatziki

Steps:

• Combine chicken with olive oil, lemon juice, garlic and spices in sealable plastic bag or container. Chill 1-4 hours up to overnight.

• Preheat grill (or oven). Cook chicken breast slowly on covered grill or on sheet pan in 350F oven to 165F internal temp. Let rest 5 min. before slicing thinly.

• Meanwhile, have flatbreads ready, spread a thin layer of toum over each and top with feta, sliced chicken, olives, tomatoes, pickled red onions and peppers, then grill or bake until warmed through, 6-8 min.

• Pull pizzas from heat and top with chili crisp, Garlic Tahini Plant Bomb Sauce, and arugula.

Serve immediately with tzatziki alongside.

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