Donair (Canadian Kebab)

    4 hours 10 minutes

    This is the Canadian version of doner kebab which has a sweeter sauce than the traditional version. Serve on Lebanese bread.

    37 people made this

    Serves: 6 

    • 750g beef mince
    • 1/3 cup breadcrumbs
    • 1 teaspoon cayenne pepper (optional)
    • 1 1/2 teaspoons paprika
    • 1 teaspoon onion powder
    • 1 teaspoon garlic powder
    • 1 teaspoon ground black pepper
    • 1/2 teaspoon salt
    • Sauce
    • 2/3 cup (150ml) nonfat evaporated milk
    • 2/3 cup (155g) sugar
    • 1/3 cup (100ml) vinegar
    • 3 Lebanese breads, halved
    • 3 tomatoes, chopped
    • 1 large onion, chopped

    Preparation:20min  ›  Cook:3hours50min  ›  Ready in:4hours10min 

    1. Preheat the oven to 150 degrees C.
    2. In a medium bowl, mix together the mince, breadcrumbs, cayenne pepper, paprika, onion powder, garlic powder, ground black pepper and salt. Press into a 20cm x20cm square baking dish or casserole dish.
    3. Bake in preheated oven for 2 hours until cooked through. Set aside to cool for at least 1/2 hour. The meat will slice even better if it is actually chilled completely.
    4. To make the sauce, combine the evaporated milk, sugar and vinegar in a jar with a lid, and shake well to blend. Set aside to thicken.
    5. Heat a large frypan over medium-high heat. Slice thin slices of the meatloaf. Fry the slices briefly in the hot frypan until browned on each side. Remove from the pan, and keep warm.
    6. Flick a little water onto the hot frypan and brown the Lebanese breads a little on each side to soften.
    7. Load up one side of the bread with meat slices, tomatoes and onion. Spoon sauce over the filling, and fold pitas in half, then towards the centre. Voila, you're eating!

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    Reviews in English (32)


    firstly u should never use low fat canned milk, always use whole can milk. never mix the sauce in a plastic bowl, it wont set up. the ingredients listed are good but it is missing the most important one (ground oregano).per pound of ground beef u should use 1 tsp. also when making this recipe italian seasoning is needed, .5 tsp. per 1 lb. as far as the sauce goes try 1 can milk 3/4 cup sugar,2tsp. garlic powder mix this well,then add between 4-6tsp. white vinegar. mix the vinegar in slowly it will make 4 thicker sauce.i find that u need a bit of fat in the meat 4 the spices 2 fully spread out therefore medium works better  -  24 Apr 2004  (Review from Allrecipes USA and Canada)


    this is a great donair recipe, but you have to put in oregano.I usally make about 3lbs at a time.Do not use low fat milk. When making the sauce alway mix equal amounts of sugar and can milk , ( mix them with garlic powder to taste) mix well then add vinigar 1 tlbsp at a time but still stir slowly keep adding vinigar by the tlbsp till thick.I also like to eat mine on tortilla wraps with some greenpepper added to everything else.You can also make a pizza with this meat.Use a pizza crust spread sauce all over ,then put some meat on it ,springle with onions and tomatoes and top with mos-cheese and a bit more sauce.Heat till cheese melts and enjoy. If you freeze the meat cut it up first and put a few slices between freezer paper. then you can take out what you want when you want it.  -  05 Jan 2005  (Review from Allrecipes USA and Canada)


    I too have not lived in Halifax for 6 years now, but managed to find a donair recipe a couple years back. This recipe is good, but try this for improvement; for the meat add a teaspoon of oregano, for the sauce use 2 tablespoons of vinegar and also add 1/2 teaspoon of garlic powder. Don't use a jar...add the vinegar last and quickly and don't stir too much, this will make it thicker. No this is not pizza corner, but my is it a good fix  -  16 Feb 2004  (Review from Allrecipes USA and Canada)