Handheld Super Donair Recipe

Combine and rest

In a large bowl combine ground beef, ground lamb, bread crumbs and milk. Add grated onion, minced garlic, Worcestershire sauce, brown sugar, salt, pepper, oregano, cumin and the egg. Mix gently but thoroughly until evenly combined — avoid overworking which can make the meat dense. Cover and refrigerate for at least 30 minutes, up to 2 hours; chilling helps the mix firm for slicing/cooking.

Form and cook

Preheat oven to 375°F (190°C) if baking, or heat a large skillet over medium-high heat with 1 tablespoon oil if pan-cooking. For a compact handheld donair, form the meat into a tight loaf or an oblong log about 8 inches long and 3 inches in diameter. If using the oven: place loaf on a rimmed baking sheet or in a small loaf pan and bake 35–40 minutes or until internal temperature reaches 160°F (71°C). If pan-cooking: brown the log on all sides (2–3 minutes per side), then reduce heat to medium-low, cover and cook 12–15 minutes turning once until cooked through. Alternatively, to replicate the traditional shaved donair, press the meat into a shallow loaf and cook until well-browned then slice thinly.

Rest and slice

Transfer cooked meat to a cutting board and let rest 8–10 minutes. Slice thinly or shred/torn into bite-sized pieces suitable for stuffing into pitas. Reserve any juices and chop larger pieces into smaller, handheld-friendly strips.

While the meat is resting, make the classic donair sauce. In a small bowl whisk together sweetened condensed milk, white vinegar, garlic powder and salt until smooth and slightly thickened. Taste and adjust acidity with a little more vinegar if you prefer tangier. Refrigerate until ready to assemble. Sauce can be made several hours ahead; keep chilled.

Prepare toppings: toss shredded lettuce with olive oil and a squeeze of lemon juice if using. Lay out pita breads and warm briefly in a dry skillet or oven for 1–2 minutes so they are pliable.

Assemble the handheld donair: open a warm pita, spread 1–2 tablespoons of donair sauce onto the interior, add a generous portion (about 4–6 oz cooked meat) of sliced or shredded donair meat, top with sliced tomato, red onion and a handful of lettuce. Drizzle another 1–2 tablespoons of sauce over the toppings. Add hot sauce to taste if you like heat.

Fold or roll the pita into a snug handheld wrap. If desired, wrap in parchment or foil and press lightly to hold shape. Serve immediately while warm.

Leftover meat can be refrigerated up to 3 days and reheated in a skillet or microwave. Sauce will keep in the refrigerator up to 1 week; stir before using. For best texture, assemble just before serving.