The Original Donair From the East Coast of Canada

The Original Donair From the East Coast of Canada

Del 1

"In the early 70's, a Greek restaurateur in the city of Halifax introduced the Donair. Within a few short years, virtually all pizzerias had added their version of the dish to their menus. Not to be confused with gyros, the Donair has a vastly different flavor. Originally the dish was made with ground lamb, but this proved too costly and ground beef was later substituted. Technically, this resulted in an aberration of sorts, as the final product was not what the originator had intended. What resulted, however, is the legendary East Coast Donair."
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9 h 50 m servings 450 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 450 kcal
  • 22%
  • Fat:
  • 14.3 g
  • 22%
  • Carbs:
  • 57.3g
  • 18%
  • Protein:
  • 22.4 g
  • 45%
  • Cholesterol:
  • 64 mg
  • 21%
  • Sodium:
  • 814 mg
  • 33%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

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  1. In a bowl, thoroughly mix together the ground beef, black pepper, onion powder, garlic powder, salt, paprika, cayenne pepper, and oregano. Pack the spiced meat into a thick loaf shape, cover, and let rest in the refrigerator overnight.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. Place the meat loaf onto a baking sheet, and bake for 1 hour, flipping the loaf over halfway through cooking. Allow the meat loaf to cool so it holds together for slicing.
  4. Mix together the evaporated milk and white sugar in a bowl, stirring until the sugar is dissolved, and then add the vinegar by teaspoons, mixing together after each addition, to taste. Refrigerate the sauce until serving.
  5. Slice the meat loaf into 1/4-inch thick slices, and brown the slices in a skillet over medium heat until both sides are brown and crisp, about 5 minutes per side.
  6. Sprinkle the pita bread rounds with a little water, and press each onto a heated skillet to warm up.
  7. To serve, place several slices of meat into a warmed pita bread, and spoon about 2 tablespoons of sauce over the meat. Roll the pita bread into a cone shape, wrap in aluminum foil to keep the sauce from dripping out, and serve.


  1. 39 Ratings

Most helpful positive review

I am a Maritimer and this is almost identical to my recipe but I mix in 1 tsp of garlic powder to the sugar when making the sauce. It is important to make sure you add the vinegar 1 Tbsp at a t...

Most helpful critical review

8-24-11: This turned out much too hot. Maybe I made a mistake.

I am a Maritimer and this is almost identical to my recipe but I mix in 1 tsp of garlic powder to the sugar when making the sauce. It is important to make sure you add the vinegar 1 Tbsp at a t...

I thought this was pretty good although a bit hot for our taste. I was able to let the uncooked mixture sit for a few hours only rather than overnight as the recipe suggests. The sauce was a b...

I have been using this very same recipe for years now, with the addition of 1 tsp of garlic. Just like that other Maritimer. I use the sauce for quite a few other dishes as well.

Just like the ones at Big Red's in Chester NS. Thanks for taking me home for awhile! Everyone in my family liked it. An easy make ahead recipe. I did add the garlic powder like someone else ...

i thought this was great. this sauce recipe looks better than dash's recipe on this site. i used this method--- Stir canned milk, sugar and garlic powder until sugar isdissolved. Add vine...

I've never been to Halifax, but I have to say, this was mighty tasty. I was craving Turkish Doner...and used the meat recipe to satisfy that craving. Would use 1/2 the cayenne next time--but ot...

Really good recipe, I add 1 tsp of cumin and an extra tsp of garlic powder to the meat and have a different recipe for the sauce which includes garlic. Make this frequently and usually make 5lbs...

I made these donairs for supper the other night and my husband can't stop raving about them! I followed the recipe exactly and couldn't believe how easy they were to make! The meat sliced like ...

Tried this and Loved it!! Used less cyanne pepper because i didnt want it to be too spicy and i added garlic to the sauce, Will no longer be buying donairs from take out places =) Thanks so much...