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.

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!