In a large bowl, combine the ground beef, breadcrumbs and milk. Add the sugar, salt, black pepper, garlic powder, onion powder, cumin and paprika. Mix thoroughly with your hands or a spoon until evenly combined and the mixture becomes slightly tacky.

Form and rest

Form the mixture into a loaf or two flatter loaves (this helps cook more evenly). Cover and refrigerate for at least 30 minutes (or up to 2 hours). Chilling firms the meat so it slices better.

Cook and slice

Heat a large skillet over medium heat and add 1 tablespoon olive oil. Place the chilled meat loaf(s) in the skillet and brown on all sides, about 3–4 minutes per side. Reduce heat to medium-low, cover, and cook until internal temperature reaches 160°F (71°C), about 10–15 minutes depending on thickness. Remove from skillet and let rest 5 minutes, then thinly slice or finely shred the cooked meat with a knife or fork into bite-sized pieces.

Donair Sauce

While the meat rests, whisk together the sweetened condensed milk, white vinegar, garlic powder and salt in a bowl until smooth and slightly thickened. Taste and adjust vinegar or sugar balance if needed. Chill in the fridge until assembly — sauce is best slightly chilled.

Assembly & Toppings

Warm the pita breads briefly in a dry skillet or wrapped in foil in a 350°F (175°C) oven for 5–8 minutes.

On each warm pita, place about 1/4 of the shredded lettuce, a few slices of tomato and a few slices of onion.

Pile roughly 1/4 of the sliced donair meat on top of the vegetables.

Generously drizzle the sweet donair sauce over the meat and vegetables. Add hot sauce if desired.

Fold or wrap the pita, serve immediately, and enjoy. Leftover meat and sauce keep covered in the refrigerator for up to 3 days.