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.
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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.
Gather your Ingredients
You will need the following ingredients to make this Canadian Donair Kebabs recipe. For ingredient amounts please refer to the printable recipe card at the bottom of this post.
- Lean Ground Beef
- Garlic Powder – adds a savory, mellow, and concentrated garlic flavor
- Onion Powder – adds a sweet, savory, and concentrated onion flavor
- Dried Oregano – brings a bold, earthy, and slightly peppery flavor
- Paprika – adds a mild, smoky, and slightly sweet flavor, along with vibrant colors
- Cayenne Pepper – leave out if you are sensitive to spicy food
- Salt – a must for most recipes
- Ground Black Pepper – Freshly Ground as much as possible
- Egg
- Evaporated Milk
- Garlic Powder – adds a savory, mellow, and concentrated garlic flavor
- White Sugar – you can also use any sugar alternative
- White Vinegar – regular distilled white vinegar only
- Sweet Onion
- Tomatoes
- 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
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Ingredients
- 1 ½ lb Lean Ground Beef
- 1 Tsp Garlic Powder
- 1 Tsp Onion Powder
- 2 Tsp Dried Oregano
- 1 Tsp Paprika
- ½ Tsp Cayenne Pepper
- ½ Tsp Salt
- ¼ Tsp Ground Black Pepper
- 1 Egg
- 6 large Greek Pocketless Pita Bread
Donair Sauce
- 5 oz Evaporated Milk
- ½ Tsp Garlic Powder
- 3 Tbsp White Sugar
- ¼ Cup White Vinegar
Toppings
- 1 small Sweet Onion, diced
- 1 Tomato, diced
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.
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.
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.