Two Super Donairs Recipe

Prepare meat mixture

In a large bowl combine the ground beef and ground lamb (or pork). Add the breadcrumbs and milk and mix gently to incorporate. Fold in the finely grated onion, minced garlic, salt, black pepper, paprika, dried oregano, brown sugar, and red pepper flakes (if using). Mix until just combined — avoid overworking the meat so the donair stays tender.

Form and chill

Shape the mixture into a tight log or flattened loaf about 8–9 inches long (this helps it cook evenly). Wrap in plastic wrap and chill in the refrigerator for at least 30 minutes (up to 2 hours) to let flavors meld and the mixture firm up for slicing.

Cook the meat

Heat a large skillet over medium heat and add 1 tablespoon oil. Unwrap the meat loaf and brown it on all sides to develop color, about 6–8 minutes total. Reduce heat to medium-low, cover, and cook 10–12 minutes more, or until the internal temperature reaches 160°F (71°C). Alternatively, you can thinly slice the chilled log into 1/4-inch slices and pan-fry those slices until browned and cooked through, about 3–4 minutes per side.

Shred or thinly slice

Once cooked, let the meat rest for 5 minutes, then use two forks to shred the meat into bite-sized pieces or slice thinly—donair is traditionally served in thin strips. Keep warm while preparing sauce and toppings.

Whisk together the sweetened condensed milk, white vinegar, garlic powder, and 1/4 tsp salt in a small bowl until smooth and slightly thickened. Taste and adjust: add a little more vinegar if you want more tang, or a pinch more salt if needed. Chill in the fridge until ready to serve; sauce will thicken slightly as it cools.

Prep vegetables

Thinly slice the tomato and red onion. Toss shredded lettuce with 1 tsp olive oil and 1 tsp lemon juice (optional) and a pinch of salt to keep it crisp and bright.

Warm the pita

Heat a clean skillet over medium-low heat. Optionally brush the pita with melted butter or a little oil and warm for 30–45 seconds per side until pliable and lightly toasted. Keep under a clean towel to stay warm.

Assemble each donair

Lay a warm pita on a plate. Spoon approximately half of the shredded donair meat (about 3/4 cup) down the center of each pita. Top the meat with sliced tomato, red onion, about 1/2 cup shredded lettuce, and a sprinkle of shredded cheddar if using. Generously drizzle 2–3 tablespoons of the sweet garlic sauce over the filling. Fold pita around filling and serve immediately.

If you prefer a slightly crisp exterior, after assembling, place each wrapped donair seam-side down in a hot skillet for 45–60 seconds per side to seal and lightly brown. Serve with extra sauce on the side.