Inspired by the gyros and shawarma of the Middle-East, Donair is truly Maritime food. Introduced in Halifax in the 1970s as Doner made with lamb and served with tzatziki, it didn’t work for most Maritimers so the spice blend was changed, beef was used, and sweet garlicky Donair sauce was invented. We fell in love with Donairs!
Ingredients
- 3T Halifax Donair Spice
- 1lbs ground meat - beef or beef.
- ¼ c bread crumbs
- 1T water
Instructions
- Mix ground meat with Halifax Donair Spice blend.
- Preheat oven to 350°
- Form meat into a tube and wrap it tightly in tin foil. Put the tin-foil-wrapped tube into a loaf pan because it will leak a bit.
- Cook for 1.5 hours in preheated oven until the internal temperature is at least 160°
- Chill and let the flavours blend for at least 30 minutes to overnight in the fridge.
- Slice off slices and reheat on a grill or barbecue.
- Serve wrapped in pita with diced white onion and tomato. And plenty of donair sauce. (Donair sauce recipe right here!)
