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Chicken Doner Kebab Pizza

By Brummie Brad Carter

Chicken Doner Kebab Pizza

Our favourite Brummie @chefbradcarter has reinvented the classic kebab with quality chicken, salad and tangy yoghurt on pizza

Brad started One Star Döner Bar as a takeaway business, when his main Michelin star restaurant was forced to close during lockdown.

Inspired by eating kebabs served by street food traders in Berlin. His kebabs are a gourmet take on a take-out classic.

Ingredients

  • 1 Neapolitan style dough ball  

 

For the Chicken Döner  

  • 1kg/2.2lb chicken thighs, minced 3 times 

  • 20g salt/0.7oz  

  • 5g/0.2oz garlic powder  

  • 4g/0.1oz onion powder  

  • 2g/0.07oz allepo chilli flakes 

  • 2g /0.09oz dried oregano  

  • 2g/0.07oz ground white pepper  

  • 30g/1.1oz ice water 

  • 2 large skewers 

 

For the Tomato Hot Sauce 

  • 5 red chillies 

  • Tin of San Marzano tomatoes 

  • 100ml/3.5floz honey 

  • 75ml/2.5floz red wine vinegar 

  • 2 cloves garlic 

  • Salt  

 

For the Yoghurt Dressing   

  • 250g/8.8oz natural yoghurt 

  • 40g/1.4oz mint leaves 

  • 40g/ 1.4oz coriander leaves 

  • Salt & black pepper 

 

For the Salad  

  • 1 cucumber, diced 

  • 2 salad tomatoes, diced & de seeded  

  • 1 red onion, thinly sliced 

  • 1/2 iceberg lettuce, thinly sliced  

  • 4 spring onions, thinly sliced  

  • 4 whole pickled chillies 

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Step 1:

Mix the minced chicken with all the ingredients apart from the ice water, mix, mix & mix again. Add the meat to a cold blender & slowly add the ice water to make a paste, refrigerate for a couple of hours.

Step 2:

For the tomato hot sauce, roast the chilli's and garlic in the Gozney at around 380°C/720°F until softened, remove from the oven, cover & allow to cool.  

Step 3:

Once the chillies are cool, peel, finely chop and add to the tomatoes along with the rest of the ingredients. Mix and set aside. 

Step 4:

For the yoghurt dressing, blend the yoghurt with the mint & coriander until bright green & smooth, season with the salt & pepper & set aside.  

Step 5:

Preheat a cast iron sheet in the Gozney ready for the kebabs. Remove the chicken döner mix from the fridge & start to shape them onto the skewers, using a bowl of cold water to shape them onto the skewers. 

Step 6:

Add the skewers to the cast iron pan and grill, turning intermittently to cook evenly, around 4-5 minutes. Let the meat reach an internal temperature of 75°c/176°f. You can check this using the Gozney Dome probe.  

Step 7:

Remove the skewers & rest on a chopping board.  

Step 8:

Roll out the dough ball to a pizza then top with the tomato hot sauce, cook the pizza base for 90 seconds & remove from the oven, slice the kebabs & arrange over the pizza then top with salad, then a generous amount of the yoghurt dressing then the pickled chillies.

Time to fire up your Gozney Pizza Oven and don't forget to rate our recipe!

Recipe Contributor

Brummie Brad Carter

Our favourite Brummie Brad Carter is a regular in the Gozney kitchen. With a Michelin star restaurant and a Kebab shop to his name, Brad is known for creating culinary masterpieces, and turning food into art.

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