Halifax Donair
Spiced ground beef formed onto a spit, roasted, and shaved thin, then wrapped in pita with tomato, onion and sweet garlicky donair sauce.
- Prep
- 25 min
- Cook
- 60 min
- Total
- 85 min
- Servings
- 6
- Difficulty
- Medium
- Calories
- 560 kcal
Equipment
- •Loaf pan or rotisserie spit
- •Sharp knife for shaving
Nutrition
Per serving, approximate
- Calories
- 560 kcal
- fat
- 30 g
- carbs
- 40 g
- protein
- 32 g
- calories
- 560
Instructions
- 1
Preheat the oven to 180C (350F).
- 2
Mix the ground beef thoroughly with garlic powder, onion powder, oregano, cayenne and salt until the mixture becomes sticky and well bound.
- 3
Pack the mixture firmly into a loaf pan or shape into a tight log.
- 4
Bake for about 1 hour, or until the internal temperature reaches 71C (160F), then rest for 10 minutes.
- 5
Slice the loaf as thinly as possible.
- 6
Crisp the shaved meat in a hot dry skillet in batches until the edges char slightly.
- 7
Warm the pita, fill with the crisped meat, diced tomato and onion, and drizzle generously with donair sauce.
Chef's tips
Mixing the meat until it becomes sticky and slightly pale is what lets it hold together in a firm loaf that slices thin, so do not skip that step.
Ingredient substitutions
- loaf pan method → a small vertical rotisserie spit for a more authentic shaved texture
- ground beef → ground lamb-beef blend for extra richness
Storage
Refrigerate cooked meat up to 3 days; freezes well sliced.
Reheating
Reheat the shaved meat in a hot dry skillet to re-crisp before assembling.
Common mistakes to avoid
- •Undermixing the meat so it crumbles instead of slicing
- •Slicing the meat too thick, giving a chewy result
Serving suggestions
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