Donair Bar Recipe

Prepare meat mixture

In a large bowl, combine ground beef and ground lamb. Add finely chopped onion, evaporated milk, breadcrumbs, garlic powder, onion powder, paprika, dried oregano, sugar, salt, and black pepper. Mix vigorously with your hands or a sturdy spoon until thoroughly combined and smooth. This helps the mixture bind and develop the classic donair texture.

Form and chill

Pack the mixture into a loaf pan or shape into a compact log, pressing tightly to remove air. Cover and refrigerate for at least 2 hours or up to overnight — chilling firms the meat for easier slicing/cooking and concentrates flavors.

Cook the meat

Preheat oven to 350°F (175°C) if baking, or heat a large skillet over medium heat if pan-cooking. For oven method: place the chilled loaf on a rack set over a rimmed baking sheet and bake 45–55 minutes, until the internal temperature reaches 160°F (71°C). For skillet method: slice loaf crosswise into 1/4–1/2-inch thick slices and cook in a lightly oiled skillet over medium heat, pressing slightly, about 3–4 minutes per side until well browned and cooked through. If you baked a whole loaf, let it rest 10 minutes, then thinly slice or shave the meat across the grain into thin strips.

Finish

If desired, return slices to the hot skillet for 1–2 minutes to crisp edges and render a bit of fat. Keep warm while preparing pitas and toppings.

Whisk together sweetened condensed milk, white vinegar, garlic powder, and salt in a small bowl until smooth. Taste and adjust: add a little more vinegar for tang, or a pinch more sugar if you prefer sweeter. Chill until ready to serve. The sauce will thicken slightly as it cools.

Warm pitas

Warm pita breads in a dry skillet over medium heat about 20–30 seconds per side, or wrap in foil and heat in a 350°F (175°C) oven for 5–7 minutes. Keep covered to remain pliable.

Prepare toppings

Arrange shredded lettuce, chopped tomatoes, sliced red onion, pickled peppers and feta in bowls for a build-your-own donair bar. Have hot sauce available for guests who want extra heat.

Assemble donairs

Open a warm pita and layer: a couple tablespoons of shredded lettuce, 2–3 tablespoons of sliced donair meat, a spoonful of chopped tomatoes and a few onion slices. Drizzle 1–2 tablespoons of sweet donair sauce over the filling (adjust to taste). Add pickles/peppers and a sprinkle of feta if using. Fold or roll the pita to enclose filling. Repeat to make 6 servings.

Serve

Serve immediately while meat and pitas are warm. Offer extra sauce and toppings on the side for a donair bar-style meal.