The Halifax Donair

The what? “The pita-filled Halifax donair is a savory and sweet combination of spit-roasted shaved beef, served topped with onions and tomatoes and that special signature donair sauce. And it’s the sauce that makes the sandwich.”

I made this recipe years ago, pre-ForensicBBQ, and it was time to do it again. I love me a gyro. When I saw this recipe one day, I had to give it a try. Was the sweet donair sauce going to be too much? Only one way to find out! (it wasn’t.)

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Recipe

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The Prep Table

Pretty straight forward recipe for this one. We’re going to season up that ground beef pretty good. Beat the shit out of it so it’s nice and compressed. We’re going to dress it up with the onion and tomato and drizzle that sauce on there. I would’ve loved to do it trompo/spit style, but I’m sure you – and definitely me – don’t have access to that. (I lie, my trompo is on loan right now, but generally speaking).

From what I’ve read, we ain’t putting lettuce on the donair kebab. I’m thinking it’d be good addition, but I’m staying true to tradition. I’m going to throw it on the side and do it right. But the sauce is just throwing some evaporated milk, sugar, vinegar and garlic powder in a bowl and giving it a heavy whip. Let it chill out in the fridge overnight and thicken up. I mixed up that sauce the day before and got the meats going today – so let’s get that thing cooking.

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The Process

I made this around the same timeframe I did the Red Hots Meatloaf. I didn’t want to share back-to-back meatloaf-y posts with y’all, so you’re getting this one a few weeks later. This is also considerably different because we’re really pressing the air out of this one. After mixing up the meat and throwing it into the loaf pan, I pressed the shit out of it. When I thought it was good, I did it some more. I really worked this one. I know what I expect out of a sliced meat kebab, and I know what I wanted here. So that’s what we do. PRESS. THE MEAT..

Throw it in your oven, your smoker – whatever at 350F for about 30 minutes. When it’s looking like it’s looking above, give her a flip from that pan and do it for another 30 minutes. We’re looking for an internal temperature of over 160F – make sure it’s cooked throughout.

We’re definitely above the 160F internal temp, let’s get her out of there and cool off a bit before we give her a slice. She’s looking (and smelling) damn good at this point. I had to give it a tent since we have cats in our household – they wanted it, they weren’t getting it.

Once it’s cooled down a little bit, give it a super thin slice. I used a normal knife, ain’t nothing special – but I sliced it as thin as the knife would allow. Get yourself some of those crusty end pieces as the “chef’s slice” – enjoy what you’ve just made. You know it’s going to be good – let’s give it that true Halifax, Nova Scotia love.

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The Result

We’re going to heat up them slices before we dress the pita. Go ahead and give the pita a steam if that’s your bag – but I truthfully just microwaved the damn thing and got her soft. If you do it this way, you’re given a very short window to compile the pita before that pita gets wonky on you.

Anyway, take a few slices and give her a slight re-heat and skillet crisp to finish out that donair meat. When she’s grabbed a little bit more color, remove and place on your pita.

My first run in doing these – it was late and I was tired. and HUNGRY. Get that sliced onion and tomato on there and throw that drizzle of sauce on there. When you think the sauce is enough – throw a little bit more on there. You might even want to throw a bit into a cup once you taste the true Halifax Donair.

Had a little bit of sauce peeking out on this one – but again, this was my late night donair result. Because I have a loaf to go through – and a vegetarian-ish wife who won’t eat any – I knew I’d have leftovers for days to really nail this one down. Let’s try this final picture again.

Okay, we nailed it this time. I told you I’d stay true and not lettuce it up. I threw it on the side with a little extra donair meat. The pita had the traditional foil wrap – keeping it all together. Did the wrap across the pita, and then along the pita to really keep it together. It was a delicious, familiar meal – even with the hit of a sweet sauce that’s a bit weird for the unexpecting. Like I mentioned, I’ve made this before, I knew the goodness that the complete package would bring – so I knew to pile on that sauce.

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The Recipe