Spicy Donairs [Smoke Optional]
Posted: Sun Jan 19, 2014 10:32 pm
Spicy Donairs with traditional sauce are somewhat an adaption of a Greek Gyro, supposedly born in Atlantic Canada, more particularly in Halifax, Nova Scotia in the early '70's. I've spiced these ones up a bit so if you are afraid of the heat back off on the dried chilies and cayenne pepper a bit. These are truly delicious!
Ingredients:
Donair Meat:
4 lb. Ground Beef
1 lb. Ground Lamb
5 tsp. Flour (optional - used for binder - see 'method' below)
5 tsp. Salt
5 tsp. Oregano
2.5 tsp. Dry Mustard
2.5 tsp. Granulated Garlic
2.5 tsp. Cracked Black Pepper
2.5 tsp. Cayenne Pepper
2 tsp. Crushed Dried Chilies
1.5 tsp Paprika
1 tsp. Italian Seasoning
Sauce:
1 can Evaporated milk (12oz)
3/4 cup White Sugar
2 tsp. Garlic Powder
~ 4 tbsp. White Vinegar (or as needed to thicken)
Method:
Meat:
- Mix the flour and all the spices well.
- Knead the spice mixture into the meat VERY WELL - this is very important for the smooth texture, the more kneading and pounding, the better! Plan to spend ~ 20 minutes kneading, this can be shortened to ~ 5 - 10 minutes if using the flour as it helps bind the meat together a lot. Alternatively you can triple grind the mixture and/or grind it very fine, you want the finished product after cooking to be similar to a processed meat - so it can be sliced thinly and fried without crumbling.
- Roll the meat out into a loaf and bake at 300 - 350F indirect to internal of at least ~ 160F or well done.
- Rest tented with foil for at least 30 mins to an hr on a drip rack to allow juices and fat to run free from the loaf. It's much easier to slice for Donairs after an overnight rest in the fridge.
- Cut as desired and serve as desired (see below), or portion it off and freeze for later use.
Sauce:
- Stir together the evaporated milk, sugar, and garlic powder.
- Gently stir in the vinegar until thick - the mixture will thicken QUICKLY to a thick gravy consistency, don't over-stir or add too much vinegar as this will cause the sauce to become thin.
Serving:
- Traditionally, the meat is roasted on an upright electric spit, then shaved off in strips as seen in the photo below. A Donair is served on pita bread with the meat cut in thin uneven 1/8" - 1/4" strips, garnished with diced onion and tomato, the sauce poured over it, and then wrapped in foil. Sometimes topped with mozza cheese too.
Meat & Pita Prep:
- Saute sliced Donair meat in a hot skillet or flattop until starting to crisp on the edges then remove.
- Quickly and lightly rub pita bread with water and briefly fry in the same hot pan the meat just came out of, turning once to soften and warm, don't let it dry or crisp - this step is important so don't leave it out.
- Slather some sauce on the pita, top with meat, chopped onions, diced tomatoes and finish off with lots more sauce.
- Put on some old clothes, roll it up in foil then go nuts - these things are messy! For the more refined they can be eaten open-faced on a plate with a knife and fork
More recently Donair meat has been used to make subs, burgers and pizza. Use your imagination to dream up any possibility, Donair burgers or steaks are great, they are great as a wrap in flour tortillas with shredded lettuce, onions, tomatoes and sauce too. It's good stuff
:
Basic Donair
The real deal!
Donair Pizza
Electric Donair Spit
Open Faced Donair
Here is the 5 lb log from this recipe ready to grill
And here it is fresh off the grill @ 165F internal about 2.5 hrs later, with a little smoke, of course
Ingredients:
Donair Meat:
4 lb. Ground Beef
1 lb. Ground Lamb
5 tsp. Flour (optional - used for binder - see 'method' below)
5 tsp. Salt
5 tsp. Oregano
2.5 tsp. Dry Mustard
2.5 tsp. Granulated Garlic
2.5 tsp. Cracked Black Pepper
2.5 tsp. Cayenne Pepper
2 tsp. Crushed Dried Chilies
1.5 tsp Paprika
1 tsp. Italian Seasoning
Sauce:
1 can Evaporated milk (12oz)
3/4 cup White Sugar
2 tsp. Garlic Powder
~ 4 tbsp. White Vinegar (or as needed to thicken)
Method:
Meat:
- Mix the flour and all the spices well.
- Knead the spice mixture into the meat VERY WELL - this is very important for the smooth texture, the more kneading and pounding, the better! Plan to spend ~ 20 minutes kneading, this can be shortened to ~ 5 - 10 minutes if using the flour as it helps bind the meat together a lot. Alternatively you can triple grind the mixture and/or grind it very fine, you want the finished product after cooking to be similar to a processed meat - so it can be sliced thinly and fried without crumbling.
- Roll the meat out into a loaf and bake at 300 - 350F indirect to internal of at least ~ 160F or well done.
- Rest tented with foil for at least 30 mins to an hr on a drip rack to allow juices and fat to run free from the loaf. It's much easier to slice for Donairs after an overnight rest in the fridge.
- Cut as desired and serve as desired (see below), or portion it off and freeze for later use.
Sauce:
- Stir together the evaporated milk, sugar, and garlic powder.
- Gently stir in the vinegar until thick - the mixture will thicken QUICKLY to a thick gravy consistency, don't over-stir or add too much vinegar as this will cause the sauce to become thin.
Serving:
- Traditionally, the meat is roasted on an upright electric spit, then shaved off in strips as seen in the photo below. A Donair is served on pita bread with the meat cut in thin uneven 1/8" - 1/4" strips, garnished with diced onion and tomato, the sauce poured over it, and then wrapped in foil. Sometimes topped with mozza cheese too.
Meat & Pita Prep:
- Saute sliced Donair meat in a hot skillet or flattop until starting to crisp on the edges then remove.
- Quickly and lightly rub pita bread with water and briefly fry in the same hot pan the meat just came out of, turning once to soften and warm, don't let it dry or crisp - this step is important so don't leave it out.
- Slather some sauce on the pita, top with meat, chopped onions, diced tomatoes and finish off with lots more sauce.
- Put on some old clothes, roll it up in foil then go nuts - these things are messy! For the more refined they can be eaten open-faced on a plate with a knife and fork
More recently Donair meat has been used to make subs, burgers and pizza. Use your imagination to dream up any possibility, Donair burgers or steaks are great, they are great as a wrap in flour tortillas with shredded lettuce, onions, tomatoes and sauce too. It's good stuff
:Basic Donair
The real deal!
Donair Pizza
Electric Donair Spit
Open Faced Donair
Here is the 5 lb log from this recipe ready to grill
And here it is fresh off the grill @ 165F internal about 2.5 hrs later, with a little smoke, of course
