Barbecue Chicken Shish Taouk Pizza

I still remember the first time I tossed grilled chicken shish taouk on a pizza – it was a little chaotic, honestly. The dough wasn’t quite ready, the chicken almost went too dark on the grill, and the feta kept falling off while I tried to shift it onto the hot stone. But after one bite… well, everything else sort of faded away. The smoky spices from the chicken, that creamy, briny bite from the feta, the charred edges of bell pepper – it all just worked. Kind of magical, really. That warm smell of cumin and garlic wrapping around the bubbling cheese? Hard to not fall in love with it then and there.

Why You’ll Crave It

• The grilled chicken is full of flavor from the spices, not too heavy, just warmly spiced and juicy
• Feta melts into little creamy, salty puddles, mixing with smoky bits of onion and pepper
• A pizza that’s familiar but totally different – like your favorite comfort food went on vacation
• You can make it outdoors on the grill, which honestly feels like half the fun
• It looks beautiful – all golden crust, bright veggies, and a scatter of herbs… hard to resist

The first time I made this for friends, they kept asking, “Wait, what’s on this pizza again?” – then went silent chewing…

What You’ll Need

• Chicken breast: 250 grams, boneless and skinless – sliced thin so it cooks fast and soaks in the marinade well
• Olive oil: 2 tablespoons, nice and fruity if you have it
• Garlic cloves: 2, minced finely – don’t skip this! it really does the heavy lifting with flavor
• Paprika: 1 tablespoon, sweet or smoked depending how deep you want the flavor
• Ground cumin: 1 teaspoon, so earthy and savory
• Ground coriander: 1 teaspoon, a bit citrusy and subtle – rounds things out
• Salt and pepper: to taste, but don’t be shy
• Pizza dough: 1 pre-made base – or homemade if you’re feeling ambitious
• Bell pepper: 1, any color you like, thinly sliced into strips
• Red onion: 1 small, sliced thin – it sweetens beautifully on the grill
• Feta cheese: 100 grams, crumbled – not too much, just enough to pop
• Fresh parsley: a small handful, chopped roughly for color and that bright herbal bite

Easy How-To

Marinate the Chicken

In a bowl, mix the olive oil, garlic, paprika, cumin, coriander, salt, and pepper. Add the sliced chicken and sort of press it into the marinade with your hands or a spoon. Let it sit, at least 30 minutes (or all afternoon in the fridge if you remember earlier).

Prep Your Veggies

Meanwhile, slice the bell pepper and onion. Keep them similar in size so they cook at the same speed – not too thick, or they’ll stay raw when everything else is done. Toss them lightly in a little oil and a pinch of salt if you like.

Grill Chicken and Veg

Heat your grill to medium-high. Add the chicken first, cook about 5-6 minutes per side until it has nice grill marks and is cooked through (you can always cut one piece to peek). Then grill the veggies until softened and slightly charred at the edges – you’ll smell when they’re ready, honestly.

Assemble the Pizza

Chop the grilled chicken into bite-size bits. Lay your pizza dough on a tray or pizza stone. Brush lightly with olive oil or sauce if you want (I sometimes skip sauce to let the marinade shine). Add the chicken, then scatter the veggies, feta, and parsley.

Grill the Pizza

Slide the pizza onto the grill (or onto a hot stone if using the oven). Cover and cook for 5–7 minutes, until the crust is crisp and golden and the cheese is melted. Keep an eye on the bottom – it can brown fast!

Cool Slightly, Then Slice

Take it off the heat and let it sit just a few minutes so it’s easier to cut. Scatter fresh parsley if you saved some… and that’s it.

Good to Know

• If you skip the parchment paper while sliding onto the grill, make sure that crust is well floured – or you’ll be scraping it off in pieces like I did once
• The longer the chicken marinates, the better it gets. Honestly 24 hours makes a difference if you plan ahead
• This is a great one for using up leftover grilled veg the next day – the flavor deepens overnight

Serving Ideas

• Serve with a crisp salad of cucumber, tomato, and a lemony vinaigrette – the freshness balances all that smoky richness
• Add a little dollop of plain yogurt or labneh on the side – it cools things down, especially if you added extra spice

Top Tricks

• Rest that chicken after grilling – even just five minutes – it stays so much juicier and doesn’t run dry on the pizza
• Try brushing the dough with garlic oil before toppings – subtle but amazing

Frequently Asked Questions

Can I use different spices for the marinade?

Absolutely. You can play with sumac or za’atar if you have them, or even add a dash of cinnamon or cayenne for a warmer or spicier profile. Just taste as you go.

What can I use instead of feta?

You can swap in goat cheese for a creamier texture, or try shredded halloumi or even grated kefalotyri if you like a sharper edge.

Can I use store-bought grilled chicken to save time?

Sure, you can – though grilling fresh marinated chicken gives the deepest flavor. But if you’re in a rush, grabbing a rotisserie and seasoning it up before topping works well too.

What kind of sauce should I use for the base?

Totally optional – sometimes I skip sauce entirely. But a light layer of garlic yogurt sauce, a tahini drizzle, or even a smoky red pepper puree can be lovely. Just keep it thin so it doesn’t overpower.