Donair (Canadian Kebab)
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35 people made this
This is the Canadian version of doner kebab which has a sweeter sauce than the traditional version. Serve on Lebanese bread.
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
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
- Preheat the oven to 150 degrees C.
- 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.
- 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.
- 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.
- 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.
- Flick a little water onto the hot frypan and brown the Lebanese breads a little on each side to soften.
- 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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