Homemade Donairs Gyros Recipes

THE ORIGINAL DONAIR FROM THE EAST COAST OF CANADA

Steps:

• In a bowl, thoroughly mix together the ground beef, black pepper, onion powder, garlic powder, salt, paprika, cayenne pepper, and oregano. Pack the spiced meat into a thick loaf shape, cover, and let rest in the refrigerator overnight.
• Preheat oven to 350 degrees F (175 degrees C).
• Place the meat loaf onto a baking sheet, and bake for 1 hour, flipping the loaf over halfway through cooking. Allow the meat loaf to cool so it holds together for slicing.
• Mix together the evaporated milk and white sugar in a bowl, stirring until the sugar is dissolved, and then add the vinegar by teaspoons, mixing together after each addition, to taste. Refrigerate the sauce until serving.
• Slice the meat loaf into 1/4-inch thick slices, and brown the slices in a skillet over medium heat until both sides are brown and crisp, about 5 minutes per side.
• Sprinkle the pita bread rounds with a little water, and press each onto a heated skillet to warm up.
• To serve, place several slices of meat into a warmed pita bread, and spoon about 2 tablespoons of sauce over the meat. Roll the pita bread into a cone shape, wrap in aluminum foil to keep the sauce from dripping out, and serve.

DASH'S DONAIR

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). In a cup or small bowl, mix together the salt, oregano, flour, black pepper, Italian seasoning, garlic powder, onion powder, and cayenne pepper.
• Place the ground beef in a large bowl, and use your hands to blend in the spice mixture. If you want the smooth texture of meat that you see in a real donair shop, you must do this in a steel mixing bowl and on a sturdy surface. Pick up the meat, and throw it down with force about 20 times, kneading it after each throw. This also helps the meat hold together better when you slice it.
• Form the meat into a loaf, and place it on a broiler pan. If you do not have one, a baking sheet will do.
• Bake for 1 hour and 15 minutes in the preheated oven, turning the loaf over about half way through. This will ensure even cooking. Serve, or allow the meat to chill before slicing and reheating.
• To make the donair sauce, mix together the evaporated milk, sugar and garlic powder in a medium bowl. Gradually whisk in the white vinegar, adding 1 teaspoon at a time, until thickened to your desired consistency.

DONAIR

Steps:

• Preheat the oven to 300 degrees F (150 degrees C).
• In a medium bowl, mix together the ground beef, bread crumbs, cayenne pepper, paprika, onion powder, garlic powder, ground black pepper, and salt. Press into an 8x8 inch square baking dish, or casserole dish.
• Bake for 2 hours in the preheated oven, until cooked through. Set aside to cool for at least 1/2 hour, the meat will slice even better if it is actually chilled completely.
• To make the sauce, combine the evaporated milk, sugar and vinegar in a jar with a lid, and shake well to blend. Set aside to thicken.
• Heat a large skillet over medium-high heat, and slice off thin slices of the meat loaf. Fry the slices briefly in the hot skillet, until browned on each side. Remove from the skillet, and keep warm. Flick a little water onto the hot skillet, and brown the pita breads a little on each side to soften.
• Load up one side of pitas with meat slices, tomatoes and onion. Spoon sauce over the filling, and fold pitas in half, then towards the center. Voila, you're eating!

NOVA SCOTIA STYLE DONAIR

Steps:

• Preheat oven to 300 degrees F (150 degrees C). Grease a large baking pan with sides.
• Place beef, lamb, flour, salt, oregano, dry mustard, 2 1/2 teaspoons garlic powder, black pepper, cayenne pepper, chile pepper, paprika, and Italian seasoning in a bowl; knead all ingredients together with your hands until mixture is like a paste, about 10 minutes. Roll the meat mixture into a large loaf shape, and place into the prepared pan.
• Bake in the preheated oven until no longer pink in the center, about 2 hours. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Remove from oven; place meat on a drip rack until completely cool to allow juices and fat to drain. Refrigerate meat for 6 hours or overnight.
• Stir evaporated milk, sugar, and 2 teaspoons garlic powder together in a small bowl; gradually stir in vinegar just until mixture thickens.
• Slice donair meat into strips about 1/8-inch to 1/4-inch thick. Fry meat strips in single-sandwich batches in a skillet over medium-high heat until meat begins to crisp at the edges; remove from pan. Quickly rub 1 pita round lightly with water; fry pita in same frying pan, turning once, just until warm, about 1 minute.
• Spread pita with about 1/2 tablespoons of sauce mixture, top with donair meat, and garnish with onion, tomato, and more sauce; repeat with remaining meat and pita.

MARITIME DONAIR SAUCE

Steps:

• Whisk together milk, vinegar, and garlic powder in a bowl. Refrigerate for at least 1 hour before using.

GYROS QUICK AND EASY (DONAIR / DONAR)

Steps:

• Mix all the ingredients together in a large bowl and knead for about 10 minute Take the meat and slam it onto the counter (or in the bowl) about 20 times.
• Form the meat into strips that are flat and about 4 inches long by 2 inches wide. Cook on high for just a few minutes on each side, making sure to cook the meat through.
• Meanwhile for the pitas, take a pita and dip it in water quickly and then spray or brush with a little olive oil. Place in a pan over medium high heat, till each side has been toasted and heated through.
• For assembly, take a toasted pita and place about 3 or 4 strips of meat and then top with desired toppings. Wrap bottom portion with a bit of parchment paper or aluminum foil to make eating easier.

DASH RIPROCK'S REAL HALIFAX DONAIR

Steps:

• DONIR MEAT: take all the spices mix them together well add the spices to the meat a little at a time,working the spices through the meat well when spices are all worked into the meat,pick the meat up and throw it down into a steel mixing bowl.
• Do this 20-30 times, kneading it after each time.
• When throwing the meat you need to throw it down with force.
• This gives the meat the proper texture, like you find at a donair shop. Once this is done cut the meat into 1 lb loafs; pat the meat like you would a hamburger, but make it into a loaf shape. Place the loaves on a broiler pan (if you don't have one a cookie sheet will do). Bake at 350°F for 1-1/4 hrs (turn them over at half the way through).
• Let the meat cool down before you cut it.
• Once it is cut up, you can fry it or not, depending if you like your donair meat crispy or not.
• DONAIR SAUCE: Open the can of milk pour it into a steel or glass bowl (not plastic--it won't set up properly in plastic). Pour the sugar & garlic powder in; mix this together well.
• Slowly add the vinegar and mix this together slowly. (If you mix the vinegar in too fast it won't thicken up properly).
• Once this is done cover and refrigerate.
• TO PREPARE DONAIRS: Heat the meat up in a frying pan till it is lightly crispy.
• Wet a pita bread and place it into a lightly oiled pan; cook it until it is soft on medium heat.
• Once this is done, take sauce & lightly coat the pita on one side.
• Place about 100g of meat and then pour more donair sauce over it.
• Place chopped onion & tomatoes on it.
• bon appitite!
• PS. The leftover meat can be kept in the freezer for future use. The sauce however will only last a couple of days once refrigerated.

GYROS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Process red onion in a food processor until finely minced. Scoop onion into a piece of cheesecloth and squeeze as much moisture from the onion as possible. Return onion to food processor; add garlic and process until the garlic is well integrated. Blend marjoram, rosemary, kosher salt, and black pepper into the onion mixture.
• Gradually blend ground beef and ground lamb with the onion and seasoning mixture by alternately adding small amounts of each meat to the mixture and processing until well incorporated before adding the next batch.
• Firmly pack the meat mixture into a loaf pan, assuring no air pockets are trapped in the meat.
• Bake in the preheated oven until no longer pink in the center, about 75 minutes. An instant-read thermometer inserted into the center should read at least 175 degrees F (80 degrees C). Drain grease and slice thinly to serve.