Chicken Doner Kebab Pizza
Chef Brad Carter has reinvented the classic kebab with quality chicken, salad and tangy yoghurt on pizza. His kebabs are a gourmet take on a take-out classic.
- Recommended Oven
- Dome, Arc XL, Arc, Roccbox
- Cook Time
- 1.5 hours + dough prep
Ingredients
- Makes
- 1 pizza
Equipment Needed
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Instructions
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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 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. 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.
