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