East Coast donair meat, lemon potato wedges, greek-dressed iceberg lettuce, cucumber, diced tomatoes, onions, & hummus. Topped with donair sauce.

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.

Make 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.

Bake the Donair Meat

Cut the potatoes into wedges and place them in a bowl. Drizzle with olive oil, lemon juice, salt, black pepper, and garlic powder. Toss until evenly coated.

Cut and Season 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.

Bake the Potatoes

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.

Prepare the Salad

In a deep bowl, layer the salad mix, followed by a generous serving of sliced donair meat, lemon potato wedges, a scoop of hummus, and a drizzle of donair sauce on top. Serve immediately.

donair deep bowl

Recipe information

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