Canadian Donair Recipe
Celebrate National Gyro Day by firing up the BBQ and diving into the mouthwatering world of Canadian Donairs! Originating from the beautiful East Coast, particularly Halifax, this iconic dish is a true testament to the region's culinary creativity. Taking the original kebab and reimagining it to create something truly Canadian. Juicy, spiced meat, grilled to perfection, wrapped in a warm flatbreads. Smother that with a sweet, tangy donair sauce that perfectly balances the savory flavors. Only fresh tomatoes and white onions accompany each bite, but they promise a delightful explosion of taste and texture. This Canadian classic is not just a meal; it's a delicious experience. Not to mention, you will want to dunk EVERYTHING in that garlicky and sweet sauce – like pizza. Bring a piece of the Maritimes right to your backyard. Get grilling and savor the flavors of this East Coast treasure!
Canadian Donair Recipe
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1 small white onion
1 lb. (500 g) ground beef – 80/20 mix
1 lb. (500 g) ground lamb
¼ cup (58 g) solid fat – bacon fat, pork fat, duck fat, or butter
- 1 tbsp. salt
- 2 tbsp. garlic powder
- 1 tbsp. oregano
- 2 tsp. freshly ground black pepper
Authentic Tzatziki Sauce
- ½ cucumber, peeled and shredded
- ½ tsp. salt
- 3 cloves garlic, minced/grated
- 1 tsp. white vinegar
- 1 tbsp. high quality extra virgin olive oil
- 1½ cups (428 g) plain Greek yogurt
- Cheesecloth
- Fine mesh sieve
To Serve
- 8 Lebanese pita or naan bread
- Sliced white onion
- Sliced tomatoes
- Lettuce
- feta
- In the bowl of a food processor process the onion until finely chopped, then add the meat, the fat, and the seasonings. Blend until it becomes a paste.
- Roll the meat mixture into a very tight cylinder using plastic wrap. Refrigerate for at least 2 hours to overnight to allow the meat and seasoning flavors to blend.
- Preheat your sous vide cooker to 150°F (66°C). While it is heating, transfer your doner meat to a zip-top or vacuum bag. Submerge in the preheated water and gently sous vide for 3 to 4 hours, until the meat is firm.
Alternatively, you can preheat your charcoal or gas grill to 225°F (107°C). Prepare for indirect heat and use your favorite smoking wood. Oak, maple, or apple would be ideal. Place the meat onto a tray or into a heat-resistant dish and smoke for 2 to 3 hours. - While you are waiting for the meat mixture to cook, prepare the Donair Sauce. In a bowl, combine the condensed milk and garlic powder. Stream in the vinegar, 1 tablespoon at a time, tasting and whisking to ensure the mixture is thick and stable. Taste for seasoning, and add powdered sugar if the vinegar has made the mixture too tart. Set aside. You can also use this time to slice up some tomatoes and white onion.
- Once an internal temperature of 150°F (66°C) is reached and the meat is nice and firm, thread onto a spit rod and cook on your rotisserie using high heat until the internal temperature reaches 165°F (74°C) and a beautiful, charred crust has formed. If the meat does not feel firm enough to do this successfully, just grill using direct heat instead, gently flipping the meat as the crust forms.
- Place water into a BBQ-safe pan or pot, placing it close to a heat source. Place a rack over top and allow the water to begin steaming. Place pitas or naans over the steam and allow the breads to steam, getting soft and warm.
- Carefully slice meat directly off the rotisserie. Layer meat in the middle of the flatbread, drizzle with sauce, then top with onion and tomato. Serve this with a Grenache-based Rose wine or a crisp Pilsner beer.
These traditional Canadian Donairs are delicious and delightful. And you’re going to want to dip everything in that Donair Sauce. How did yours turn out? Have you ever tried the East Coast Donair before? Share your experience with us on our social pages like Facebook and TikTok, using the hashtags #NapoleonEats and #NapoleonGrill.
Gather together your ingredients
Use a food processor to blend the meat
Use a sous vide cooker to gently cook until the meat is firm
Carefully skewer onto the rotisserie
Cook until the outside is crisp and the interior is 165°F (74°C)
Slice directly off the spit rod
Serve in a steamed flatbread piled with meat
Top with sliced tomato, onion, and loads of donair sauce
Don't forget extra sauce for dipping
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Gather together your ingredients
Use a food processor to blend the meat
Use a sous vide cooker to gently cook until the meat is firm
Carefully skewer onto the rotisserie
Cook until the outside is crisp and the interior is 165°F (74°C)
Slice directly off the spit rod
Serve in a steamed flatbread piled with meat
Top with sliced tomato, onion, and loads of donair sauce
Don't forget extra sauce for dipping
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