Handheld Classic Donair Recipe

Prepare meat mixture

In a large bowl, combine the ground beef and ground lamb. Add the breadcrumbs and pour in the milk. Sprinkle in garlic powder, onion powder, dried oregano, dried basil, brown sugar, salt, and black pepper. Add the soy sauce. Use your hands or a sturdy spoon to mix until evenly combined but do not overwork — mixing about 30–45 seconds is sufficient.

Form and chill (optional for texture)

Form the mixture into a rough log or flatten into a 1-inch thick loaf and wrap tightly in plastic wrap. Chill in the refrigerator for 30 minutes to make slicing/cooking easier and to let flavors meld. This step is optional but recommended.

Cook the meat

Heat a large skillet over medium-high heat and add 1 tablespoon vegetable oil. If you chilled and formed a loaf, slice it thinly (1/4-inch) and pan-sear slices 2–3 minutes per side until deeply browned and cooked through. If you did not form a loaf, break the mixture into 1/2-inch pieces and cook, pressing and turning occasionally, until well browned and cooked through, about 8–10 minutes. Drain any excess fat on paper towels.

Keep warm

Transfer cooked meat to a plate and tent with foil to keep warm while you make the sauce and warm the pitas.

In a small bowl, whisk together the sweetened condensed milk, white vinegar, and garlic powder until smooth. Taste and adjust: the sauce should be sweet with a gentle tang. If it's too thick, whisk in up to 1 tablespoon hot water, 1 teaspoon at a time, until pourable but still creamy. Reserve about 1/4 cup for serving.

Chill sauce for at least 10 minutes if you have time; flavors meld and it thickens slightly. Keep refrigerated until assembly.

Warm pitas: Preheat a dry skillet over medium heat or wrap pitas in foil and warm them in a 350°F (175°C) oven for 5–8 minutes. If using a skillet, warm 30–45 seconds per side until pliable and lightly charred in spots.

Build each handheld: Lay a warm pita on a work surface. Spoon about 4–5 ounces (about 1/4 of the cooked meat) down the center of the pita. Top with a sprinkle of shredded lettuce (about 1/2 cup), about 2–3 tablespoons diced tomatoes, and 1–2 tablespoons sliced red onion. Sprinkle optional feta if using.

Drizzle 1–2 tablespoons of sweet donair sauce over the toppings, and add extra sauce to taste. Fold the bottom edge of the pita up and roll or fold sides in to form a handheld wrap. Wrap in parchment or foil to hold shape if desired.

Serve immediately with extra donair sauce on the side.