Number of Servings: 6 Donairs
Prep Time: 90 Minutes
Cook Time: 15 Minutes
2 1/2 pound extra lean ground beef
2 teaspoon black pepper
1 teaspoon cayenne pepper (ground)
1/2 cup fine bread crumbs (Can up this to 3/4)
2 teaspoon Paprika
2 teaspoon Garlic powder
2 teaspoon Onion powder
1 teaspoon Salt
2/3 cup evaporated milk
2/3 cup white sugar
1/4 cup white vinegar
1 package pita bread
1 pinch Dried, flaked basil
Meat: Sauce: Bread: Once bread is warmed add thinly sliced strips of meat and pour sauce over top. Add diced tomatoes and onions and serve.
Mix meat, spices, and breadcrumbs thoroughly. Place in loaf pan and knead down so as to remove all air pockets. Bake in oven at 300 degrees for 1 1/2 hours.
Mix milk and sugar well, add basil and vinegar then mix again. Chill in refrigerator. Add a little vinegar to thicken sauce if desired.
Quickly run both sides of pita bread under cold water then place in pre-heated skillet with small amount of vegetable oil. Flip bread to heat both sides, don’t let it sit too long as it will stick.
Once bread is warmed add thinly sliced strips of meat and pour sauce over top. Add diced tomatoes and onions and serve.
These little gems hail from Halifax originally, as apparently us east coasters aren’t into garlic (no one told me this, btw). Easy to make, fun to eat, what’s not to love? If you want to have a somewhat more “authentic” beef gyro experience, try this garlic sauce instead.