How to make The Famous Atlantic Canadian “Halifax Donair”
The Halifax donair is a popular east coast Canadian comfort food with a unique flavour that you won't find anywhere else! It's made with spiced ground beef, tomatoes, onions, topped with a uniquely delicious sweet garlic donair sauce, all wrapped up inside of steamed pita bread! Often compared to gyros, döner kabab, or shawarma, donairs are uniquely Canadian and so very delicious! In this post, I'm going to show how easy it is for anyone at home to cook this delicious dish right in your own kitchen!
Here's What Our Readers Are Saying About This Recipe
“Delicious. I loved everything about the process. It was very easy. Family loved it and will definitely make again. I love cheese on mine so I added that. In total cost about $9 for about 8 donairs which is very cost effective considering how much I eat them lol 🙂 Thanks” – Sia from Pinterest
“Very very good! Hubby inhaled it right away! 😍” – Tara-Lynn from Pinterest
“My dad is friends with Peter [Gamoulakos], they met after my dad immigrated as well and I grew up going to his shop on Sackville drive. Great man, you did the recipe justice” – Wine and Mommy Time from Pinterest
I hope you enjoy this recipe! ❤️ If you give it a try, please let me know how it turned out for you in the comments section at the bottom of the page or share a pic of your om noms on Instagram and tag @dishesanddustbunnies! ❤️
Be sure to see the recipe card at the bottom of the post for full ingredients & instructions!
Introduction to the Halifax Donair
Chances are that if you've never been to East Coast Canada or don't know a Maritimer personally, you've probably never heard of a donair before, and that's a shame because they are amazing! Many of us Maritimers consider it to be one of the east coast's signature dishes!
Well, if you're not yet familiar with the beloved Donair, allow me to introduce you.
Halifax, the capital of Nova Scotia in Canada, is famous for its delicious donairs! They can be found at most downtown restaurants and bars or sold by street vendors throughout the city all hours, day and night. Although originating in Halifax, you can also find donairs all across Atlantic Canada in the pizza shops of New Brunswick and Prince Edward Island.
Unfortunately, outside of the Maritimes, it's truly a challenge to find real authentic donairs. Being an East Coaster from New Brunswick myself, now living in the big city of Toronto, this yummy Maritime delicacy is very difficult to find in restaurants around here. So I've spent quite a few years working on my own homemade version!
What is a Canadian “Halifax Donair”?
What's so special about it, and how would I describe one?
A donair (similar to the doner kebab) is a type of sandwich or wrap that originated in Halifax, Nova Scotia. In fact, it's THE official food of Halifax!
The meat is made with spiced beef or lamb that is roasted on a spit and then sliced into thin strips. It is served in a pita bread wrap with chopped tomatoes, onions, and a sweet sauce made from sweetened condensed milk, garlic powder and vinegar; and an optional add-on is shredded mozzarella cheese.
Donairs have also been compared to the Greek gyros wrap and the Middle East's shawarma; however, the meat is all beef and seasoned with different spices. The meat is traditionally cooked on a spinning grill, much like the picture to the right.
Donair sauce is something that's unique to the dish. Its flavour is deliciously garlicky and sweet and is also often used as a dipping sauce for pizza crusts and garlic “fingers”. Garlic fingers are what we Maritimers like to call pizza dough topped with Mozzarella cheese and garlic – they're very similar to cheezy garlic bread slices… BUT even better! 😛
The thinly sliced donair meat is wrapped up in a pita with toppings such as diced tomatoes, diced onion, mozzarella cheese and topped with its traditional sweet and garlicky Donair sauce.
Why do Canadians call it donair?
Donair is the Anglicized form of the Turkish “döner”, which literally means “rotating” – which refers to how the meat is cooked on a turning spit. The exact history of how donairs came to be known as donairs is not known, but as the name is so closely similar to ‘doner', most believe this is where the name originated.
Be sure to see the recipe card at the bottom of the post for full ingredients & instructions!
What are the differences between a donair, doner, gyro, and shawarma?
Though all are made with meat cooked on a vertical spit and served in a pita, the Halifax donair stands out with its unique flavor. Unlike doner, gyro, or shawarma, donair is typically made with beef and seasoned differently.
Traditional donair toppings are just diced tomatoes and onions—though in Western Canada, you might see lettuce, which isn’t common in Eastern Canada.
The key difference is the sweet, tangy donair sauce, a Canadian creation. Without it, it’s not a true donair, whereas doner, gyro, and shawarma use sauces like tzatziki or tahini.
The Secret to Halifax Donairs: Donair Sauce
Donair sauce is the essential ingredient that brings a Halifax Donair together. With its sweet and tangy combination of garlic powder, sweetened condensed milk, and white vinegar, this sauce recipe perfectly complements the spiced meat.
The smooth texture makes it irresistible, and I'm sure you'll love adding extra sauce to your donair, so be sure to make more than you think you'll need! After preparing, let the sauce chill in the fridge overnight to let the flavors fully develop. I’m also working on a version with evaporated milk, and I’ll share it once it's perfected.
The legend behind the Traditional East Coast Canadian Donair (aka Halifax Donair)
Different regions claim to have “invented” the doner, usually as variations of earlier Turkish kebabs, which were adapted to Middle Eastern cuisine such as the shawarma, but in today's post, we'll focus on Halifax's famous donair!
The popular pizza place “King of Donair” in Halifax, Nova Scotia, claims to be the famous dish's inventors. The basic gist of the story goes that in the 1970s a man named Peter Gamoulakos from Greece immigrated to Atlantic Canada and wanted to set up a traditional restaurant with his country's food. He tried selling traditional gyros but unfortunately had little success with the locals. The tzatziki sauce was apparently too sour, and the lamb was too unusual!
So Peter began experimenting and adapted the traditional wrap on his menu to the tastes of the east coast Canadians by using beef for the meat, some familiar spices, and a sweet garlic sauce. The Maritimers loved it and the Donair was born!
If you'd like to know more about the origins of this delicious wrap, check out this awesome article! It's a neat story and quite epic! lol
Be sure to see the recipe card at the bottom of the post for full ingredients & instructions!
How to Make a Homemade Donair – Overview
In the recipe at the bottom of the page, you’ll find full instructions on making this delicious donair recipe, but here’s a quick overview to show how easy it is!
The meat recipe is simple, and you don’t need a rotating spit to make it! Instead, mix lean ground beef with spices like cayenne pepper, oregano, ground black pepper, paprika, onion powder, garlic powder, and salt, along with some bread crumbs. Use a stand mixer or food processor to blend the ingredients well.
Then, form the mixture into a tightly packed donair log/meat loaf and bake it in the oven at 300°F for 2 ½ hours using a baking sheet or broiler pan. This cooking time is crucial for achieving that authentic donair flavor.
This is what is looks like when it's finished cooking in the oven.
Once baked, chill the donair log overnight in the fridge. Chilling makes it much easier to thinly slice the meat and also helps the flavors fully develop. This recipe makes enough meat for about six good-sized donairs, and I like to portion it out into zip-lock bags and freeze it for easy meals later.
As a Maritimer who has relocated across Canada, this recipe has become a cherished taste of home for me and many others who have moved far from the East Coast. I’ve been making donairs with this method for years, tweaking it to get as close to the authentic Halifax donair as possible—and I’m proud of the results!
For us Maritimers, this is more than just food—it’s homestyle comfort that brings back memories of home, wherever we may be.
Be sure to see the recipe card at the bottom of the post for full ingredients & instructions!
How to Assemble and Serve the Halifax Donair
Detailed instructions on preparing and assembling a donair can be found in the recipe card at the bottom of the page, but first, here's a quick overview of how to do it.
- Heat the slices of donair meat in a frying pan with a little cooking oil.
- While the slices are warming up, take a piece of pita bread and quickly wet both sides under running water. Now quickly, put the pita on top of the meat in the pan while it's cooking. Once the pita has been over the meat for about 1 minute, flip it over and let the pita steam for another 1 minute on the other side. I know this sounds like a weird step, but it's necessary to make sure the pita is soft enough to wrap around all that delicious meat!
- Place the pita on top of a square of aluminum foil, then top with donair meat, diced tomatoes and onions, along with a generous helping of sweet donair sauce! Fold it, then wrap it up in the aluminum foil, and close the ends. Place the donair in the oven for about 10 minutes to keep warm until you're ready to serve.
- When you're ready to eat, peel the aluminum foil away as you eat the donair. Make sure you have lots of napkins in hand – donairs are famously messy and delicious! Proper etiquette calls for using your hands! lol
Frequently Asked Questions
Can I use a different type of meat for Halifax Donair?
In theory, you could use ground lamb, chicken, or turkey, but it wouldn’t be a true Halifax Donair anymore. The signature flavor relies on spiced ground beef.
How do I make the donair sauce thicker or thinner?
To thicken the sauce, reduce the amount of condensed milk or let it refrigerate longer. For a thinner sauce, add a small amount of water or milk until it reaches the desired consistency.
What’s the best way to steam the pita bread for donairs?
Quickly wet both sides of the pita under running water, then place it on top of the warming donair meat in a skillet. Let it steam for about one minute on each side. This softens the pita, making it easy to wrap.
Storage and Reheating Instructions
Fridge: When stored in an air-tight container or zip-lock baggie in the fridge, donair meat will stay fresh for about a week.
Freezer: Donair meat freezes exceptionally well, making it super convenient for satisfying future cravings! To freeze, store individual portions of the meat in small zip-lock baggies, then place them all into a larger bag or container. Frozen donair meat can be kept in the freezer for up to 3 months.
Reheating (without drying it out):
To reheat donair meat without drying it out, use one of the following methods:
Stovetop: Heat the donair meat in a skillet over low heat with a lid on. This method gently warms the meat while keeping it moist. Add a small amount of water or oil to the pan if needed to help maintain juiciness.
Oven: Place the donair meat in a covered, oven-safe dish, and heat at a low temperature (around 300°F/150°C) for about 10-15 minutes, until warmed through. Covering the meat helps retain moisture and prevents it from drying out.
Other ways to use Donair Meat
There are so many delicious ways to enjoy donair meat beyond the classic wrap! One popular option is making donair pizza—imagine the spiced donair meat, melty mozzarella, and that signature sweet sauce all on a pizza crust. It’s like recreating your favorite pizza shop meal at home!
Another must-try is donair oven sub sandwiches—open-faced and packed with donair meat, they’re bursting with flavor and give you that King of Donair experience right in your kitchen.
If you’re up for something unique, keep an eye out for my donair egg rolls—a crispy twist on this classic dish, coming to the site soon!
Other Recipes You'll Enjoy:
If you’re savoring the bold, spiced flavors of this Halifax Donair, you’ll likely enjoy exploring other classic Canadian recipes that highlight the comforting, homestyle dishes cherished across the country. A cozy selection of comfort food makes a wonderful complement to this meal, adding warmth and heartiness to every bite. For something lighter, sides that add a bit of crunch or zest can balance the richness of the donair beautifully. And, of course, since Atlantic Canada is famous for its seafood, adding a fresh, coastal twist with some seafood dishes can round out your meal in a way that celebrates the best of Canadian flavors.
How to make The Famous Atlantic Canadian “Halifax Donair”
- Total Time: 2 1/2 hours in oven + overnight to chill the meat
- Yield: Makes enough meat for 6 Donairs
Ingredients
The Donair Meat
- 3 lbs lean ground beef
- ¾ cup Italian style bread crumbs
- 1 tbsp ground black pepper (I like to use a little more, usually 2 tbsps, depends on your tastes though!)
- 1 ¼ tsp cayenne pepper
- 2 tsp dried oregano
- 3 tsp paprika
- 2 tsp onion powder
- 1 tsp garlic powder
- ½ tsp salt
Ingredients to assemble Donairs
- Pita bread (for the wrap)
- diced tomatoes
- diced onion
- Donair sauce – Click here for my Donair Sauce recipe – you might want to make double since 1 recipe of the sauce is good for about 3 donairs. The more, the better!
- Mozzarella Cheese – this is an ingredient that's been “controversial” in the world of donairs. See my note at the bottom of the recipe.
Other things you need
- aluminum foil – for wrapping the donairs. You need to tear off 1 big sheet for each donair you plan to make.
- You're going to need a big stack of napkins… this is part of the experience! haha
Instructions
How to make the Donair meat
- Preheat the oven to 300°F
- Using a stand mixer (if you don't have a stand mixer see my note below), combine all ingredients and mix well for 10 minutes on medium speed with the paddle attachment.
- Once everything is very well combined, form the meat into a tightly packed oval loaf.
- Place the loaf foil-lined baking sheet and cook in the oven for 2 1/2 hours.
- Allow the meat to rest and cool down to room temperature. Wrap in plastic wrap and allow to cool in the fridge overnight. NOTE: If you can't wait overnight, see my note at the bottom.
- The following day after the donair meat has chilled, cut the loaf into thin slices. I emphasize – thin slices are best.
- When you're ready to make the donair wrap, move on to the next section. You're ready, aren't you… I know you are!
I usually portion out the meat for individual donairs and put them in the freezer for when I want to make some. This recipe is enough to make 6 good-sized donairs.
To make a Donair Wrap
- Before starting, make sure you have all your toppings ready to go. Also, make sure you tear off a big sheet of aluminum foil for each of the donairs you plan to make. Make sure they're big enough to hold everything!
- Take a portion of donair meat and heat the slices up in a frying pan with a tiny bit of oil on low heat. You just want to heat the slices up and not brown them too much – just a little darkened is nice.
- While the meat is heating up in the frying pan, take a pita and quickly wet both sides under running water. Now take the pita and put it on top of the meat while cooking. Once the pita has been over the meat for about 1 minute, flip it over and let the pita steam for another 1 minute on the other side.
NOTE: I know this sounds like a weird step, but it's necessary to make sure the pita is soft enough to wrap around all that meat – plus, you get a bit more of that donair flavour where it's good!
- Take the pita and place it on a square of aluminum foil.
- Top the pita with donair meat and remaining toppings as desired.
- Top with donair sauce. Click here for my Donair Sauce recipe
- Fold the pita around the meat and roll it up (like a giant taco, then fold over). Wrap the aluminum foil around the donair and place it into the oven for about 10 minutes to warm. (I usually set the oven to 350°F to warm them – this is great when you have cheese in them – so melty so good!)
- Repeat these steps for however many donairs you're making.
- Peel the aluminum foil away as you eat the donair. Make sure you have lots of napkins in hand – donairs are famously messy and delicious! Proper donair etiquette calls for using your hands.
Notes
If you don't have a stand mixer to combine the meat, that's ok. Use a food processor to make the beef very finely ground, and then you can mix in the remaining ingredients on pulse for a few minutes. Then mix by hand so that it's very thoroughly combined.
If you absolutely positively can not wait to have your donairs and don't have the time to chill the meat loaf overnight, you can use it immediately. In my experience, chilling the meat overnight allows the flavours to develop better, and it also makes it easier to cut into thin slices… and it's best with thin slices. I've made donairs in a rush when I just couldn't wait to get my fix, and they still tasted great… but I still feel chilling overnight creates the best texture and flavour.
Many donair purists insist there is no cheese on a donair. I put cheese on mine sometimes, and it's delicious – so do a lot of other people… Even the original makers of the donair (King of Donair) allow customers to add cheese if they want – let's not argue with King of Donair – if they say it's ok, then why not??
- Prep Time: 20 minutes to assemble and prepare individual donairs
- Category: Main Dish
- Method: Oven/Stove Stop
- Cuisine: Canadian
Another BIG THUMBS UP and thanks for this recipe! I, too, have taken to using garlic naan since they’re basically the same thing. When I first tried donairs in NB, I was confused as to why they were available from pizza places until I realized: because of the bread, silly! This recipe is perfect and both better and a lot easier than those who insist on rolling it flat before baking it; your version with the long baking time makes it taste so much more complex! Mind you, I prefer a sauce made with evaporated milk + sugar, not condensed milk, but that’s being particularly picky because either way, the sauce pulls everything together so beautifully. I still don’t know why — it just seems too simple and my mind says: surely, it’s missing something. Nope. Not a thing. And I love it both with and without cheese, too! Thanks again for such deliciousness!
Thanks so much for the wonderful comment!! I’m so happy you enjoyed the recipe! Thank you! <3
I’ve never heard of this, I know blasphemy. I had to try especially with all the raving comments. It’s cooling at the moment. Can’t wait, tomorrow’s a long way off 🤗
Absolutely love this recipe, it is my Go to. We have started using garlic naan instead of pita and it is a great substitute. Thank you, everyone I have made these donairs for has loved them.
Garlic naan sounds amazing with donairs! So happy you enjoy the recipe! Thank you!
Hi Michelle, i just had my first donair using your recipe and can say as a transplanted N.B. boy this tastes exactly like Greco Donair in Saint John.
Love it, for anyone looking for a place to buy a donair in Toronto then you can try Stout Irish Pub – http://www.stoutirishpub.ca/ as the chef is a New Brunswicker who added the Halifax Donair to the menu.
Thnx Michelle, I will share your site with my maritime homees here in Toronto/Mississauga
Thank you so much Jack! <3 So glad you enjoyed the recipe! <3
I'll definitely have to stop by that pub and check it out! Toronto needs donairs! 😀
Wow excellent recipe, love it!
I made this tonight and my husband asked me to marry him again..lol! It was so delicious and so easy to make. I’m from NB, I like to cook and I just wanted the challenge of making donair meat. I honestly never knew what donair meat was..lol. I cut the cayenne pepper in half. I used 2lbs pork and 1 lb Hamburg, that’s all I had in my freezer.
OMG Sara! That is awesome! 😀
So happy to hear how much you all enjoyed it! Using the combo of beef and pork would be sooooo good! ??:D
I miss donairs do look much. Besides living close to the sea donairs are one Of top things I miss about growing up in Halifax. More donairs shops in Toronto please! This city could definitely use a pizza corner.
I am fed gonna try this recipe.
Thanks
Yes, I agree! There definitely needs to be donairs in Toronto! 😀 <3
Let me know how the recipe turns out for you!! enjoy! 😀
So my husband moved here to NY from Nova Scotia 8 years ago. We go back every year to visit, and getting a donair is always a highlight of going home. That being said, you nailed this recipe! Its hard for him, as sometimes he gets homesick, and as his wife I am so happy I have something to remind him in those times. Thank you more than you know!?
Thanks so much Jayme!
I’m so happy to hear that your husband has been enjoying the recipe so much!! It truly means so much to me!
Whenever I’m feeling homesick, I make a big batch of donair meat and freeze extra portions for my next craving. 🙂
hugs! 😀
Michelle
Wow! We live in the Seattle area and love this recipe! I crave this style of Donair (they aren’t available here) since being introduced to them in Edmonton six years ago. The spices and texture of the meat are spot on and the sweet sauce is a dead ringer for King’s Super Donair. We’ve driven to have a Donair in Abbottsford, BC, and while it was was good, it was a different than your “Halifax Donair”. You made my wife so happy to taste a little slice of home again. Your recipe is super easy and…..yum! My highest recommendation.
OMG!! Thank you so so so so much for this recipe!!! As a Canadian ( born and raised in AB ) living in Seattle now, Donairs are hard if not impossible to find. I miss them so much. I found this recipe today and made them and it is perfection!! I didn’t or couldn’t wait over night to let things set so I cheated and put the meat in the freezer for 3 hours and it sliced and tasted amazing. The sauce was perfect and I almost cried while eating it was so good. Thank you a million times for this perfect recipe for a treat that reminds me of home.
I’m planning on making this recipe tomorrow but I only have 2 lbs of beef. How would you change the amount of ingredients?
Hi there Andre!
I think I’m a day late to replying – so sorry – If you made the recipe I hope it turned out ok for you!
Below are some quick calculations I did to reduce the recipe to about 2/3. Hope this helps!
2 lbs lean ground beef
1/2 cup Italian style bread crumbs
1/2 tbsp + 1 tsp ground black pepper
2/3 tsp + a little pinch cayenne pepper
1 1/4 tsp + a little pinch dried oregano
2 tsp paprika
1 1/4 tsp + a little pinch onion powder
1/2 tsp + a little pinch garlic powder
1/4 tsp salt
Please let me know how the recipe turned out for you – sorry again for the delay in my reply!
Michelle
I went by guesstimating, it came out a bit on the spicy side. It still came out quite delicious. For the next time I hope to use your calculations. Oh and how long should I put it in the oven? I did 2 hours.
https://uploads.disquscdn.com/images/111975d74df93fe9b63bd62e12ef062c972d1fe753ad51484e4bbea7a6622192.jpg https://uploads.disquscdn.com/images/ebb34355ce1bfd581ba5d1ad6312355c4b18a6f9750512c33d00f8132ff6b49f.jpg
Looks like it turned out good!
Feel free to adjust the amounts of seasonings next time to suit your tastes. If you do, please let me know how you adjust it so I can try too. 🙂
Thanks so much again for trying the recipe and for posting your photos! Love LOVE to see photos from readers who try my recipes! 😀
Michelle
I’m a big Trailer Park Boys fan and I always heard these guys talking about donairs and wanted to try them, but I live in the US and have no real way to get to Canada, this was the first recipe I came across and i just made it last night and tried it out a few minutes ago and wow these are fantastic! Thank you so much for the recipe, it was actually pretty fun to make too.
Hey there DeadZools!
Thanks so much for trying my donair recipe! See why us Eastern Canadians love them so much?! 😀
Trailer park boys is such an awesome show – we’ve had many a laugh watching it! lol
Super happy you found the recipe and gave it a try!!
Michelle
Hey Michelle, I have been sharing your recipe to friends and on groups and pages, haha I’m like… “My friend Michelle has the BEST donair recipe and it’s soooo easy” and the sauce is so easy too, who would have thought. 🙂
Love your recipes!
Hey Sarah!! Thanks so much for sharing the recipe – it means a lot to me!! Appreciate all the support! 😀 <3 <3
Hey Michelle,
I’m orginally from NB, and now live in North Carolina and miss having donair. I will try your recipe and let you know. I’ve tried a few others but they are just not right.
Served these again today. They are wonderful. I have used all I had in the freezer so it’s time to make another batch. tfs
Lots of donair places in Alberta since the ’70s. I’ve never thought of making from scratch at home but can’t wait to make for my family!
Have you ever tried cooking two loafs at once?
I’m just wondering if I would need to adjust the cooking time.
Hi Anne!
If you’re planning on making 2 loaves at once you might need to add a bit more time. 15 – 20 minutes longer in the oven should be good. Check on them and if they need more time give them another 10 minutes. When they’re finished, they should be nice and firm.
Thanks so much for commenting and let me know how it turns out for you! 🙂
Michelle
Omg.omg. Omg.
So my hubby found this recipe said WE NEEEEEEDED to try it. We live in Ottawa and have for 13 yrs. We have never found a place that could make donairs like we are use to get on the east coast (i was born and raised in NB) So we ate these tonight after prepping lastnight….soooo perfect. So freaking perfect. Thank you for sharing this recipe, it is a gem!! And when I get home sick I’ll make these 🙂
Try Centertown Donair at 422 Bronson ave
Doner is a Turkish word for spinning meat. It is a specialty dish from classic Kebab cuisine.
Delicous !!!
I’ve had the Turkish doner here in Toronto and it is very very delicious like you say! 🙂
The word doner is very similar to “donair” so I’ve often wondered if that’s where some of the inspiration came from. They’re definitely similar but the East Cost Canadian donair is still quite different.
Thanks so much for stopping by! 🙂
Michelle
Oh, this looks so good! Saw it on Pinterest and came for a closer look. Glad I did as I was thinking because this was an Eastern Canadian recipe that the main ingredient was seafood. Thanks for sharing!
Thanks so much for stopping by Carol!
🙂
I haven’t had the pleasure of tasting a donair (yet) Looks so mouthwatering good!
I love donairs. I used to live in Nova Scotia and I have fond memories of delicious donairs. Thank you for sharing your recipe. It is bookmarked and on my must make list.
I love gyros so I am pretty sure this is something I would enjoy even though I have been trying to keep my meat consumption in check. My husband would go ga-ga for this.
That’s my first time hearing of donair. Pretty sure my husband would love if I could make these though!
Actually, yeah. I’ve never heard of Donair. But I had my share of shawarma back home and it was good. The husband loves gyros too. That must be delicious too!
I don’t eat meat at all, but I’ll admit that this looks good! I’m very sure my husband would love it.
I have never had a Donair before. It looks so good. I have to make one.
omgghis looks beyond delicious!!!! Will have to try!! Definitely pinning 🙂
This sounds delicious, I love a good Gyro, I will have to try this recipe. I have never heard of it before, look forward to trying it out.
That reminds me of a combination between a Philly Cheese Steak sandwich and a gyro. And definitely nothing but 100% deliciousness.
100% Deliciousness is right! 😀
Thanks for stopping by Kori!
I can’t wait to try this. It does look like a gyro to me, but I think the taste will be so different (yet still delicious)! Thanks for the bit of history too!
That donor looks so good, I would love to have one wrapped up like that!
I’ve always loved pita breads! I think they’re really healthy and delicious! Love this recipe!
My life CHANGED the day a friend gave me the recipe for donair. We ate it a ton during university, but then we moved to a small town and there wasn’t any. I am drooling thinking about it now. The world needs more of this recipe!!
They’re so awesome right?!
There are only a couple places where I live now that make these so I had to start making them myself!
Thanks for stopping by Anne! 🙂
Oh I would love to try that! You have described the donair so vividly and the picture is so clear that I could almost taste it. It’s perfect as an appetizer to a meal.
Mmmm, that looks incredible. I know my hubby will be making this for us soon. Can’t wait to try it. Thank you for sharing.
I didn’t know there was a way to cook beef for these in your oven! I want to try this so bad. It looks so good!
In the UK we call these kebabs and we generally buy them at the fish and chip store. I have never made my own at home!
Hi Sara! Thanks for stopping by!
We also have kebabs here in Canada but the flavouring of donair meat and the special sweet sauce used is definitely different. I think you’ll enjoy these just as much though! 🙂
Michelle
I have never been but my goodness this looks delicious! Plan on taking a trip next Summer, making this at home is a great start.
That’s great!! Visiting the Maritimes is an awesome experience! Hope you have fun! 🙂
Back home (Kingston) “there was no amazing place that made good donairs. I tried it once and it was so good would love to try more! Yum
Aren’t they awesome?! :). Every time I visit family in NB I have to have one within 24 hrs or I go crazy! Lol
I just love donairs, though I’ve never actually made one myself. This recipe looks easy enough though!
This sounds so delicious!! I can’t wait to try making these sandwiches!!
Never heard of that before, but looks a lot better than a gyro!! 🙂
Wow ! I have never heard of the donair ,but one day I would like to try it. I’m going to ask my friend about these now ..she’s Canadian ,lol !
Wow! This looks amazing! My husband will love this. It’s almost like his favorite meatloaf sandwich. I’ve never heard of donair before, but am will to try out the recipe for him.
I’m a BIG fan of gyros, so I’ll definitely be making this. It looks delicious!
That looks SO good! It sounds pretty easy to make, too! I can’t wait to give this a try.
I only eat chicken and seafood, so I’m going to try this with chicken and see how it goes! Thanks for the awesome recipe!
Gosh, that looks so good! Love it!
I never knew – thank you so much for your recipe on this that I have of course saved! I am going to love this, I already know 🙂
I am seriously drooling over this. I have never heard of it, but I want one right NOW.