Homestyle Donair Meat
User Reviews
5
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Prep Time
20 mins
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Cook Time
55 mins
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Total Time
1 hr 15 mins
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Servings
8
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Calories
123 kcal
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Course
Main Course
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Cuisine
Middle Eastern, Canadian
Homestyle Donair Meat
Description
This recipe creates a flavorful donair meat by combining lean ground beef with a blend of dried herbs and spices including coriander, oregano, thyme, garlic powder, onion powder, paprika, and cayenne pepper, balanced with breadcrumbs and cold water to achieve a uniform texture. Mixing the ingredients thoroughly and beating the mixture forms strands that contribute to the meat’s characteristic texture. The meat is shaped into a densely packed log using aluminum foil to maintain shape and moisture during baking.
The donair sauce is simply made by mixing condensed milk with white vinegar for sweetness and tang, infused with garlic powder for added flavor. The cooked meat is often sliced thinly and served with this sauce, typically in pita or flatbread sandwiches. The balanced seasoning and careful preparation yield a tender, flavorful filling integral to the donair experience.
Adjust the vinegar quantity in the sauce to the desired sweetness and tanginess. Baking the meat to an internal temperature of 160°F ensures safe doneness without overcooking. Slapping the meat on foil removes air bubbles, promoting consistent texture.
Ingredients
Donair meat:
- 1 lb ground beef lean
- 2 teaspoon ground coriander
- 1 tablespoon oregano dried
- 1 teaspoon thyme dried
- 2 teaspoon garlic powder
- 1 ½ teaspoon onion powder
- 1 teaspoon salt sea salt
- 1 teaspoon black pepper
- ¾ teaspoon paprika
- ½ teaspoon cayenne pepper powder
- ¼ C bread crumbs
- 2 tablespoon water cold
Donair sauce:
- ⅔ C condensed milk
- 3 tablespoon white vinegar or to taste
- ½ teaspoon garlic powder
Instructions
Make the donair meat:
- In a stand mixer bowl fitted with a paddle attachment, add in ground beef, coriander, oregano, thyme, garlic powder, onion powder, salt, black pepper, paprika, cayenne powder and breadcrumbs.
- Mix on low speed until the mixture comes together. After a few minutes, add in the cold water and continue beating, until the meat mixture is homogenous, with strands starting to form, about 8-10 minutes.
- Transfer the mixture to a large piece of aluminum foil.
- Use slightly wet hands to slap the meat about 10 times against the foil to remove any air bubbles.
- Form the meat into a densely packed log shape.
- Wrap the meat up with the aluminum foil.
- Double wrap with foil to avoid leakage.
- Place it onto a baking sheet or tray lined with aluminum foil or parchment paper.
- Bake at 325°F/163°C for 50-60 minutes, or until it reaches an internal temperature of 160°F/71°C with an instant thermometer.
- Optional step: carefully open the foil while warm and use kitchen paper towel to blot excess grease.
- Let cool completely, wrap tightly and chill in the fridge for at least 6 hours, or overnight before slicing.
Make the sauce:
- In a bowl, stir together sweetened condensed milk, white vinegar and garlic powder.
- Cover with plastic wrap and place into the fridge to sit for at least 1 hour before serving.
Notes
- Adjust vinegar amount in the donair sauce to control sweetness and tanginess.
- Ensure the meat reaches an internal temperature of 160°F (71°C) for safe baking.
- Slapping the meat mixture on foil helps remove air bubbles and improves texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 123 kcal
% Daily Value*
| Calories | 123kcal | 6% |
| Carbohydrates | 5g | 2% |
| Protein | 12g | 24% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 37mg | 12% |
| Sodium | 360mg | 15% |
| Potassium | 225mg | 5% |
| Fiber | 1g | 4% |
| Sugar | 0.3g | 1% |
| Vitamin A | 84IU | 2% |
| Vitamin C | 1mg | 1% |
| Calcium | 34mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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