Donair Cooking Video

A donair is a gyro-like sandwich borne out of necessity by Turkish immigrants in Nova Scotia. Ground lamb was too expensive, so use cheaper ground beef. Can’t get yogurt, create a truly weird sauce using evaporated milk and vinegar. And remember how every Food TV host declares “Don’t overwork the meat”? Well, in this case, over-work the heck out of it. Slam on the cutting board, knead it like bad piece of dough. All of this weirdness creates the donair…you’ll never go back to gyros again.
Oh yeah, this is Radd Cooking…let’s add a spicy lager sauce to the donair. I made this sauce using the Maibock from Bayern Brewing Company. Now, it’s our own.

Hardware:

For donair meat
*   1 lbs. ground beef
*   1 tsp dried Italian herbs
*   1 tsp onion powder
*   1 tsp garlic powder
*   1 tsp hot chili powder
*   1 tsp kosher salt
*   1 tsp ground black pepper
*   ½ TBSP extra virgin olive oil
For donair sauce
*   1 can evaporated milk
*   3/4 cup white sugar
*   4-6 tsp apple cider vinegar
For Spicy lager sauce sauce
*   4 oz. Bayern Brewing Maibock
*   1 serrano chili, finely diced
*   1 TBSP butter
*   ½ tsp Eric's Wicked Seasoning
*   ½ tsp kosher salt
For Assembled Donair
*   1 small organic tomato, chopped
*   2 TBSP feta cheese, crumbled
*   4 small naan or pita, warmed

Directions

For donair meat
1. Preheat the oven to 350°F
2. Mix together the kosher salt, black pepper, Italian seasoning, garlic powder, onion powder, and chili powder
3. Place the ground beef in a large bowl, and use your hands to blend in the spice mixture
4. Pick up the meat, and throw it down with force about 20 times, kneading it after each throw
5. Form the meat into a loaf, and place it on a baking sheet
6. Bake for 1½ hours, turning the loaf over once
7. Allow the meat to cool before slicing
8. Slice at 1/8 inch thickness
9. Heat olive oil in pan
10. Flash fry the donair meat slices to crisp
For donair sauce
11. Mix together the evaporated milk, sugar and garlic powder in a bowl
12. Gradually whisk in the apple cider vinegar, adding 1 teaspoon at a time, until thickened to your desired consistency
For Spicy lager sauce sauce
13. Melt butter in small pan
14. Sauté the chili until tender
15. Add Eric's Wicked Seasoning and kosher salt
16. Add maibock/lager, and reduced to 1/3 of original volume
For Assembled Donair
17. Lay each naan/pita on plate
18. Add a layer of donair meat followed by tomato and feta cheese
19. Drizzle donair sauce and spicy lager sauce over the meat and cheese
20. Get your grindage on!

BONUS
More Radd Cooking

Filed Under: recipes

Categories: Missoula News

Donair| Radd Cooking