Homestyle Donair Meat

This homestyle recipe for Donair Meat features ground beef seasoned with a blend of spices, formed and shaped into a log and is baked in the oven.

What is a doner kebab?

Döner (also doner kebab) is a Turkish dish consisting of seasoned and spiced meat on an inverted cone, which is rotated (like a rotisserie) and cooked.

The meat is shaved in thin slices as it is cooked, and served or wrapped with pita, lavash flatbread, or on a plate with various accompaniments and sauces including tzatziki and hummus. 

There are many variations of doner kebab, including Arab shawarma and Greek gyros.

What is a donair?

Donair (pronounced "DOUGH-nair") is a variation of the Turkish doner kebab. (It's believed that the name was mispronounced and/or Anglicized in the 1970s when it was introduced in Canada).

Originally found in Halifax, Nova Scotia, donairs have become popular throughout Canada.

Halifax donairs are made with ground beef, breadcrumbs, spices and is served with white creamy sweet sauce (made with evaporated milk or condensed milk, white vinegar and or/sugar. 

When I lived in Edmonton, my cousin took me to get my first donair -- and it was love at first bite! The pile of spiced meat and crunchy lettuce, hit with the sharpness of onion, all wrapped in a soft and warm pita -- so much yumminess! It was definitely one of our staple late night eats during University.

What's the difference between shawarma, gyros and donair?

Shawarma is typically made with marinated meat such as chicken, beef or lamb.

Gyros are made with marinated pork or chicken.

Whereas donair meat is usually made with (ground) beef or lamb. 

What does it taste like?

Donair meat has a firm texture with slight chew and savory, slightly spicy flavor (from the black pepper).

The spice blends will vary from region to region, but generally consist of oregano, black pepper, salt, onion and garlic powder, and cayenne.

Why you'll love this recipe

This recipe is:

Easy to make at home: no need for the inverted cone or rotisserie -- using a regular oven will do the job for this homestyle version.

Flavorful: the spices are what you'd typically have on hand in the pantry and adds dimension and flavor to the meat.

Economical: it's way cheaper making it at home, and you get many more servings! 

Versatile: use the donair meat in as a sandwich wrapped in pita bread, on pizzas, with pilaf rice, or on salads (with tabbouleh).

Mechanically mixing the meat in a stand mixer helps bind the mixture and seasonings together and gives it its formed texture, not unlike making Vietnamese beef balls.

Ingredients you'll need

• ground beef: lean ground beef; or you can use regular ground beef (80/20)
• spices & seasonings:
  • ground coriander
  • dried oregano
  • dried thyme
  • garlic powder
  • onion powder
  • sea salt
  • black pepper
  • paprika
  • cayenne powder
• bread crumbs: to help bind the meat; you can use regular Italian-style breadcrumbs or Japanese panko breadcrumbs
• cold water: adds a little moisture and binds the meat, keeping it from overheating during the beating process

You can find these ingredients at your local grocery store.

How to make 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 325F for 45-50 minutes, or until it reaches an internal temperature of 160F 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.

How to serve

Use a sharp serrated knife to shave off thin slices of meat.

Pan-fry the meat in a dry frying pan over medium heat.

Once the meat is warmed through (and slightly darkened), remove from heat.

Serve with fresh warm pita, lettuce, tomato, onion, and sweet donair sauce (or tzatziki).

Alternatively, serve the donair meat on pizza dough as a donair pizza, alongside tabbouleh or quinoa salad, or with rice pilaf.

How to store

Store donair meat in an airtight container in the refrigerator for up to 1 week.

Freeze donair meat well-wrapped in aluminum foil and in a freezer bag for up to 3 months.

Defrost in the fridge overnight prior to slicing thinly and pan-frying. 

Expert tips

You can double or triple the recipe to make a larger log. Be sure to extend the baking time if making a larger batch.

There's no hard and fast rule as to how much meat to shave off per serving... just shave as much as you like!

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