Ingredients

How to make it

  • Preheat the oven to 350 degrees F (175 degrees C). In a cup or 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. Pick up the meat, and throw it down with force about 20 times, kneading it after each throw. This also helps the meat hold together better when you slice it.
  • Form the meat into a loaf, and place it on a broiler pan. If you do not have one, a baking sheet will do.
  • Bake for 1 hour and 15 minutes in the preheated oven, turning the loaf over about half way through. This will ensure even cooking. This cuts better if you chill the meat overnight before slicing.
  • To make the donair sauce, mix together the evaporated milk, sugar and garlic powder in a medium bowl. Gradually whisk in the white vinegar, adding 1 teaspoon at a time, until thickened to your desired consistency. (Me personally i like donair sauce thick i add the evaporated milk, sugar and garlic power in a blender, and whip it, add 1 tsp of vinegar whip again, add 2nd tsp of vinegar whip again. Doing that for 4 tsp of vinegar) I then refrigerate the sauce until ready to use and it thickens up nice. Heat up quick in the microwave before serving it on the donair give it a stir first)
  • Serve the sliced donair meat wrapped in warm pita bread, with the sauce and cubed tomatoes and diced onions if you like them.

Reviews & Comments 5

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  • mark555 12 years ago
    OK I fixed the meat, and the sauce, I already fixed naan. but it is late so I will put it together tomorrow and give all the parts a try. The meat has really great flavor...and no nothing like my meatloaf. The sauce is a bit strange,,, it is a little sweet the vinegar and garlic did not tone that down as much as I would hope. Could be the coloring of the sauce it's self that is playing tricks on my mind and convincing me that it should have an orange taste to it. I find that the sauce is still too sweet for me. It might be more of an acquired taste The meat is fantastic. I prefer a Tzatziki Sauce which makes it more like a gyros
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  • imhungry 12 years ago
    okay so we might be just stupid americans but I too had to look this up cause as i read it it sounded like meat loaf then read the sauce part and I'm like ..on meatloaf? Soooo I looked it up and see that the greek gyro wouldnt sell b/c of the lamb so then the sauce became clear to me! All that said I can't wait to try this! It sounds SO GOOD! Thanks for the recipe and teaching me something new!!
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  • HellBoozer 12 years ago
    If you do the sauce right believe me its what makes this donair. If you're ever in Nova Scotia try one from a king of donair pizza place you'll understand then :P
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  • Carolina_D 12 years ago
    I'm really not too sure about the sauce. I can't imagine a sugared sauce on meat. I might make the meat and use a garlic yoghurt sauce on top. That would be more to my taste. Oh, and an easier way of getting the consistency right is to add the cold meat to the mixing bowl of your Kitchen Aide (or whichever mixer you use) and use the dough hook to blend for about 5 minutes. (On high speed) Then add about 1/4 cup of ICE water, about 2 tbsp at a time, mixing well (still with the dough hook) for about 2 minutes after each addition of water. Don't use extra lean beef, the fat is needed to 'emulsify' the meat and water. It will be so nice and fluffy when done. Then continue on with the recipe. Personally, I would use the mixer to blend in the milk as well, again a little at a time. I also might add a bit more flour than you called for...or some soft bread crumbs, since the mixture will be moister than usual. But the texture, when you are done, should be nearly like a pate. This can also be done in a food processor using the steel blade, it will be even finer. I'll probably try both methods. I don't know exactly how Canadian 'donairs' are meant to be, but this is how it would be done in Turkey or Greece. (Except lamb would often be the meat of choice) If you have a rotisserie for your grill, you can shape the meat around the spit, then cook it over coals for a more authentic Middle Eastern style. If you try this method you might want to wrap it in caul fat before letting it spin, so it doesn't fall apart on you.

    OK...I just looked this up on Wiki, as Mark555 did, and I see that YOUR recipe is the correct one, not mine. I didn't realise that it was a 'specialty' of your region, and this is the way it's done and eaten. Sorry. BUT my recipe is ALSO good, so if you want something different...? I still can't get past the sugared sauce. I reckon it must be similar to Miracle Whip...which I HATE with a passion. Sorry. I still want to try the recipe for the loaf though.
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  • mark555 12 years ago
    I had to look this up on wikipedia to find out about it...I am sold now I have to try this! You need to stop, my printer is running out of ink, This looks great.
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