Yields:
12 Servings
Difficulty: Medium
Prep Time: 45 Mins
Cook Time:
2 Hr 30 Mins
Total Time:
3 Hr 15 Mins
A Donair is a variation on the doner kebab. It was originally introduced in Halifax, Nova Scotia, Canada in the early 1970s. The meat and sauce are served rolled in a flat-bread pita with diced tomato and onion. The Donair is very popular throughout the Atlantic provinces of Canada. This recipe makes about 12 donairs (I vacuum seal the meat in two bags – Makes 6 each).
Ingredients
Adjust Servings
-
Meat
- Sweet Sauce
Instructions
- Preheat the oven to 350 degrees F. I like to make mine in 5 pound batches and freeze the meat in smaller portions. In a small bowl, mix together the salt, oregano, flour, black pepper, italian seasoning, garlic powder, onion powder, and cayenne pepper.
- Place the ground beef in a large bowl, and use your hands to blend in the spice mixture. If you want the smooth texture of meat that you see in a real Donair shop, you must do this in a steel mixing bowl and on a sturdy surface. While the mixture is in the bowl, knead it and punch down into it 20-30 times. This also helps the meat hold together better when you slice it.
- Form the meat into a loaf, and place it on a baking sheet ( I like to flatten it a little so that it slices better).
- Bake for 30 minutes and per pound in the preheated oven, turning the loaf over about half way through, this will ensure even cooking. Test the meat for wellness using a thermometer. Cover the meat, and place in the refrigerator (the meat cuts better if you chill the meat overnight before slicing). I like to cut the meet in two pieces and vacuum seal it for later. Sweet Sauce
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Open can of evaporated milk, add to a bowl. Add garlic powder and white sugar. Mix well to dissolve all the sugar. Slowly add 1tsp of white vinegar at a time while mixing with a whisk. Only add enough vinegar to get the thickness you desire (it is usually 4tsp for me). Place in fridge until ready to use. For something fun, put it in one of those dressing container like they use at Subway (purchased at TGP on Yellowhead Edmonton).
Building the Perfect Donair
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Slice up the Donair meet (I slice it nice and thin, about 1/8" thick. Like they do when cutting it off the spigot). Cube up the tomatoes. Finely slice the ice burg lettuce. Finely slice some white onions. Grate some mozzarella cheese.
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For one Donair, place about 10 slices of meet in a frying pan or griddle. Cook until it is fully cooked and some of it starts to crisp up (I like some of the meat crisp). While the meet is cooking, heat up another pan and place the Pita in it, add the cheese on top, splash a very small amount of water under and cover to steam the Pita.
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Remove softened pita and place on a plate or Donair paper (papers can be purchased at TGP on Yellow Head Edmonton). Add meat, add your veggies and top with sweet garlic sauce. Roll up the Donair and Bon Appetit. Oh ya, grab a napkin you will most definitely make a mess.
