Donair Deep Bowl Recipe
East Coast donair meat, lemon potato wedges, greek-dressed iceberg lettuce, cucumber, diced tomatoes, onions, & hummus. Topped with donair sauce.
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Ingredients
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Donair Meat
Lemon Potato Wedges
Salad
Hummus and Sauce
Method
Prepare Donair Meat
- 1
Make the Donair Meat
In a large bowl, combine ground beef, ground lamb, onion powder, garlic powder, paprika, salt, black pepper, cayenne pepper, egg, and bread crumbs. Mix until well combined. Form into a loaf shape and place in a greased baking dish.
- 2
Bake the Donair Meat
Preheat the oven to 375°F (190°C). Bake the donair meat for 40-50 minutes or until cooked through and the internal temperature reaches 160°F (71°C). Remove from the oven and let it rest before slicing.
Prepare Lemon Potato Wedges
- 3
- 4
Bake the Potatoes
Spread the potato wedges on a baking sheet in a single layer. Bake in the same oven as the donair meat for 25-30 minutes or until golden brown and crispy.
Assemble the Bowl
- 5
Prepare the Salad
Chop the iceberg lettuce, slice the cucumber, and dice the onion. In a large bowl, combine the lettuce, cucumber, diced tomatoes, and onion. Drizzle with Greek dressing and toss to combine.
- 6
