Wow, great combination of flavors! I didn't follow the recipe completely though because I didn't have steak or lemons. I used hamburger instead and substituted fresh lime juice for lemon. I also combined the hamburger with leftover buckwheat I had (a nutty whole grain you cook like rice) which was fantastic! It really complimented the cinnamon & allspice. Another reviewer is right--the parsley mixture makes a lot! Will definitely make again & try the beef with the marinade.

i think i would grill the steak next time...baking it for that long made it tough. it wasn't what i was searching for but my husband seemed to like it.

This was restaurant-quality deliciousness! My only complaints are that the meat was nearly over-cooked at the 30-minute mark, and for some reason there was a lot of liquid that came from either the meat marinade or parsley salad that dripped out & caused the pita to get soggy on the outside. Will make again and try to be more careful about how much liquid I spoon into the pita.

well, well, well. This is one of the ebst recipes I have ever had on this web site. My husband was raving about it for hours after he ate it! I followed it to a tee except one thing. I added a TBSP of white vinegar to the tahini sauce, which in my opinion, gave it a 'dressing' type quality. Thanks for the recipe! It was relatively easy, relatively healthy and SUPER yummy!

I'm planning on making this for supper...can't wait :) I'm in Nova Scotia and could order it out but i'm interested in trying it on my own. Our local Pizza joint, Recardo's, which is run by a Lebanese guy makes these deliciously. For those of you having trouble with the sauce, you could make what's called a Kafta with the same meat but spread Miracle Whip over the Pita instead. It turns out best if you heat the whole thing up in the over a bit before serving, makes it a little crispy and warms up the Miracle Whip and gives it a different taste... Enjoy!

Although there is a rustic simplicity to Dash’s Donair recipe on this website, this version of donair is much more satisfying, so I’m surprised more people haven’t tried/reviewed it. The marinade adds a lot of body and flavor, making the beef especially tasty. I only make a few minor changes: 1) Surprisingly, I think whole wheat pita complements the dish better 2) I serve with lettuce, tomatoes and onions so family members can make their own sandwiches and 3) for the sauces, although I like hummus, I think it takes away from the flavor of the meat in this dish. I also remove the tomatoes from the parsley sauce because I serve with fresh tomatoes. This makes the parsley sauce stronger, but nestled among the meat and veggies, it doesn’t overwhelm. (As a side note, I usually have a lot of the parsley sauce left. Instead of throwing it away, I recycle it into another dish. I cut large tomatoes in half – the hothouse/jersey variety – spread the tops of the tomatoes with a large spoonful of the parsley sauce and bake/broil in the toaster oven for 30 minutes. It makes for an interesting twist on the tomato/pesto side dish that goes well with a lot of meat/chicken meals.) I enjoy this recipe for lunch or as a light dinner, but it is particularly in demand with the menfolk during football season.

it was good we used chicken instead of beef but other than that followed it to a T. we'll make it again my husband was a HUGE fan.