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    Home » Recipes » Canadian Recipes

    Canadian Donair Kebabs

    Published on February 2, 2022 - Updated on November 24, 2022 by Chef Rodney - 1 Comment - This post may contain affiliate links.

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    This Canadian Donair Kebab recipe is perfect for those of you that want to make this classic Canadian delicacy at home.
     
    canadian donair kebabs

    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.

    spices for donair meat
    Spices for Donair Kebabs

    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.

    beef mixture for donair kebabs
    Beef Mixture ready for the Oven

    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.

    canadian donair kebabs

    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.

    canadian donair kebabs

    For more great recipes that use Evaporated Milk, I suggest you check these recipes out:

    • Easy Baked Italian Meatballs
    • Thanksgiving Pumpkin Pie
    • Sucre à la Creme
    • Farmers Breakfast Casserole

    📋 What Ingredients do I need

    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

    Canadian Donair Kebabs

    This Canadian Donair Kebab recipe is perfect for those of you that want to make this classic Canadian delicacy at home.
    5 from 3 votes
    Print Recipe Pin Recipe Rate Recipe
    Prep Time 10 mins
    Cook Time 1 hr
    Resting Time 20 mins
    Total Time 1 hr 30 mins
    Course Main Course
    Cuisine Canadian
    Servings 6
    Calories 416 kcal

    Equipment

    • Baking Sheet
    • Bowl for Mixing

    Ingredients
     

    • 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

    Donair Sauce

    • 5 oz Evaporated Milk
    • ½ teaspoon Garlic Powder
    • 3 tablespoon White Sugar
    • ¼ Cup White Vinegar

    Toppings

    • 1 small Sweet Onion, diced
    • 1 Tomato, diced
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    Instructions
     

    • 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.

    Nutrition

    Calories: 416kcalCarbohydrates: 48gProtein: 33gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 104mgSodium: 633mgPotassium: 693mgFiber: 3gSugar: 12gVitamin A: 513IUVitamin C: 6mgCalcium: 155mgIron: 4mg

    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.

    Tried this Recipe?Leave a Comment below and share a picture on Instagram and tag @hot_rods_recipes and hashtag #hotrodsrecipes!

    More Authentic Canadian Recipes

    • Easy Maple Syrup Ham Steaks
    • Traditional Pate Chinois (Shepherd’s Pie)
    • Authentic Canadian Poutine
    • Copycat St-Hubert Traditional Coleslaw
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    Reader Interactions

    1 Comment

    1. Maggie

      October 04, 2022 at 4:53 pm

      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.

      Reply

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