Canadian Donair Kebabs
Updated on November 21, 2024 by Rodney • This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. • 2 Comments • Jump to Recipe
This Canadian Donair Kebab recipe is perfect for those of you that want to make this classic Canadian delicacy at home.
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 frozen 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.
Equipment Needed
Using the right equipment can make a big difference. Here are my some of the Kitchen tools used in this recipe. As an Amazon Associate, I earn a small commission on qualifying purchases to keep these recipes free. Simply click on an image below to see the most recent price on Amazon!
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.
Printable Recipe Card
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.
Equipment Needed
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Nutrition
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.
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.