Super Donair Recipe
All the deliciousness of our Classic Donair, plus pepperoni and mozzarella cheese.
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Ingredients
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Donair Meat
Donair Sauce
Assemble & Toppings
Method
Donair Meat
- 1
Pulse meat mixture
Combine ground beef, ground lamb, finely grated onion, minced garlic, breadcrumbs, sugar, salt, black pepper, oregano, and smoked paprika in a large bowl. Add cold water. Using your hands, mix gently until just combined—do not overwork (30–45 seconds).
- 2
Form and chill
Shape the mixture into a tight log or flattened loaf (about 8–10 inches). Wrap tightly in plastic wrap and refrigerate at least 1 hour (or overnight) to let flavors meld and the mixture firm up for slicing.
- 3
Cook and slice
When ready to serve, unwrap the chilled log and slice very thinly across the grain (aim for 1–2 mm slices). Heat 1 tablespoon vegetable oil in a large nonstick or cast-iron skillet over medium-high heat. Working in batches, spread the slices in a single layer and sear until browned and slightly crisp at the edges, about 1–2 minutes per side. If slices are too thick, press slightly with a spatula to crisp faster. Transfer cooked meat to a plate and keep warm.
Donair Sauce
- 4
Whisk sauce
In a medium bowl, pour chilled evaporated milk. Whisk in sweetened condensed milk until smooth. Add white vinegar, garlic powder, and salt. Whisk vigorously until the mixture slightly thickens, about 1–2 minutes. Taste and adjust salt or vinegar for brightness. Keep refrigerated until assembly. Shake or whisk again before using if it separates.
Assemble & Finish
- 5
- 6
Layer pepperoni and cheese
Place warmed pita/flatbread on a work surface. Add a layer of 2 slices of pepperoni per pita, then sprinkle about 1/4 cup shredded mozzarella over the pepperoni. Return to the broiler or skillet for 30–60 seconds—just until cheese begins to melt and pepperoni edges curl slightly. Watch closely to avoid burning.
- 7
Assemble donair
Top the melted pepperoni and cheese with 3–4 tablespoons of the cooked donair meat, followed by diced tomato, thinly sliced red onion, and shredded lettuce. Drizzle 2–3 tablespoons (or to taste) of donair sauce over the fillings. Sprinkle a pinch of crushed red pepper flakes if using.
- 8
Serve
Fold the pita around the fillings and serve immediately while hot. Provide extra donair sauce on the side for dipping. Leftover cooked meat can be refrigerated up to 3 days.
