Halifax Donair

Halifax Donair

Lori Ahrens



2 lbs Medium Ground beef (or substitute ½ pound beef for ½ pound ground lamb)

2 tbsp Rub That RUBS Halifax Donair gourmet blend

1 tomato diced

½ red onion sliced

4 medium pita

Tin foil

Sweet Sauce

2/3 cup Sweetened condensed milk

¼ Vinegar


Combine 2 lbs of medium ground beef and 2 tbsp of rub that RUBS Halifax Donair gourmet blend in a food processor and pulse until it becomes a paste. 

Mold into a loaf, repeatedly drop on a clean surface to remove air pockets inside the loaf while shaping the loaf. The more you pound the loaf of the surface the more uniform your donair meat will be. Hint ~ Use clear wrap on your surface for easier cleaning.

Pre heat oven to 375 F

Put the tightly formed loaf in an oven safe dish and bake at 375 F for one hour and a half.

Remove from the oven and let sit for 30 minutes before putting the loaf in the fridge to cool completely over night.

The next day:

Prepare the sweet sauce, Pour 2/3 cup sweetened condensed milk in a bowl add ¼ cup of white vinegar. Whisk until thickened and set aside.

When the Donair loaf is cooled slice thin and reheat in a pan with cooking oil.

Place the Donair meat on a pita and garnish with tomato, onion and sweet sauce.

  • Wrap and serve in tin foil or open face.


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