A Donair Kebab is the Canadian version of the Turkey Doner Kebab, the Greek Gyro or the Middle Eastern Shawarma. They all involve some sort of meat wrapped in a pita or a flatbread.
This recipe is for the Canadian version which consists of spiced ground beef instead of pork or lamb wrapped in a pita slathered in a sweet Donair sauce invented in Halifax, Nova Scotia, Canada in the 1970s.
I like to use pita bread when I made this kebab recipe but you can also use any round flatbread. If you are trying to make this recipe as authentic as possible you will want to use pita.
These Canadian Donair Kebabs are usually served wrapped in aluminum foil. They can get pretty messy to eat so the foil helps hold everything together. Obviously, this step is optional but I recommend having a bunch of napkins or paper towels on hand if you are not going to wrap them in foil.
🐄 How to Handle Raw Beef
Thaw raw ground beef on a plate on the lowest shelf of the refrigerator, to avoid dripping onto other foods.
Keep raw and ready-to-eat meats separate.
Wash hands thoroughly before and after handling raw ground beef. Wash cutting boards, bowls, and utensils used to prepare raw ground beef with hot soapy water and rinse well.
Use separate plates to carry raw ground beef patties to the cooking area and cooked patties to the serving area.
Use a Thermometer to ensure Ground Beef Reaches the Safely Cooked Internal Temperature of 160°F.
For more great recipes that use Evaporated Milk, I suggest you check these recipes out:
📋 Gather your Ingredients
You will need the following ingredients to make this Canadian Donair Kebab recipe (see recipe card for quantities): Lean Ground Beef, Garlic Powder, Onion Powder, Dried Oregano, Paprika, Cayenne Pepper, Salt, Ground Black Pepper, Egg, Evaporated Milk, Garlic Powder, White Sugar, White Vinegar, Sweet Onion, Tomatoes and Greek Pocketless Pita Bread.
🥣 How to make Canadian Donair Kebabs
Preheat oven to 350ºF. Line a baking sheet with aluminum foil. Set aside.
In a mixing bowl, combine the ground beef, spices and egg.
Shape the meat mixture into a loaf shape (like a large meatloaf) and place on the baking sheet. Cook for 1 hour, or until the internal temperature reaches 160°F.
While the meat is cooking. In a small bowl, combine the evaporated milk with the garlic and sugar. Gradually add in white vinegar.
Let the meat cool for about 20 minutes, this will make it easier to thinly slice. Thinly slice the donair meat.
Warm your pita and fill with the slices of donair meat. Top with some donair sauce, onions and tomatoes.
Canadian Donair Kebabs
- Baking Sheet
- Bowl for Mixing
- 1 ½ lb Lean Ground Beef
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 2 teaspoon Dried Oregano
- 1 teaspoon Paprika
- ½ teaspoon Cayenne Pepper
- ½ teaspoon Salt
- ¼ teaspoon Ground Black Pepper
- 1 Egg
- 6 large Greek Pocketless Pita Bread
- 5 oz Evaporated Milk
- ½ teaspoon Garlic Powder
- 3 tablespoon White Sugar
- ¼ Cup White Vinegar
- 1 small Sweet Onion, diced
- 1 Tomato, diced
- Preheat oven to 350ºF. Line a baking sheet with aluminum foil. Set aside.
- In a mixing bowl, combine the ground beef, spices and egg.
- Shape the meat mixture into a loaf shape (like a large meatloaf) and place on the baking sheet. Cook for 1 hour, or until the internal temperature reaches 160°F.
- While the meat is cooking. In a small bowl, combine the evaporated milk with the garlic and sugar. Gradually add in white vinegar.
- Let the meat cool for about 20 minutes, this will make it easier to thinly slice. Thinly slice the donair meat.
- Warm your pita and fill with the slices of donair meat. Top with some donair sauce, onions and tomatoes.
Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.
Since I am Canadian and I just love this site, I figured I would try the Donair, as I have eaten them in my home town. It was the best Donair that I have ever tasted. Very tasty and easy to make. A keeper in my house.
I'm from the East Coast originally and will have to give your version a try. My current recipe doesn't use an egg and the sauce has no sugar but I do use sweetened condensed milk instead of evaporated.