Nova Scotia Style Donair

Nova Scotia Style Donair

Bryan & Jenni

"If you've ever been to Halifax, Nova Scotia, Canada, hopefully you had the chance to try a donair. This is the recipe used to make those donairs in some places in town. Remember to knead that meat until it's almost a paste!"
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9 h 10 m servings 511 cals
Serving size has been adjusted!
Original recipe yields 15 servings


  • Calories:
  • 511 kcal
  • 26%
  • Fat:
  • 21.6 g
  • 33%
  • Carbs:
  • 44.9g
  • 14%
  • Protein:
  • 32.7 g
  • 65%
  • Cholesterol:
  • 103 mg
  • 34%
  • Sodium:
  • 1004 mg
  • 40%

Based on a 2,000 calorie diet

See full nutrition

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

  • Cook

  • Ready In

  1. Preheat oven to 300 degrees F (150 degrees C). Grease a large baking pan with sides.
  2. Place beef, lamb, flour, salt, oregano, dry mustard, 2 1/2 teaspoons garlic powder, black pepper, cayenne pepper, chile pepper, paprika, and Italian seasoning in a bowl; knead all ingredients together with your hands until mixture is like a paste, about 10 minutes. Roll the meat mixture into a large loaf shape, and place into the prepared pan.
  3. Bake in the preheated oven until no longer pink in the center, about 2 hours. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Remove from oven; place meat on a drip rack until completely cool to allow juices and fat to drain. Refrigerate meat for 6 hours or overnight.
  4. Stir evaporated milk, sugar, and 2 teaspoons garlic powder together in a small bowl; gradually stir in vinegar just until mixture thickens.
  5. Slice donair meat into strips about 1/8-inch to 1/4-inch thick. Fry meat strips in single-sandwich batches in a skillet over medium-high heat until meat begins to crisp at the edges; remove from pan. Quickly rub 1 pita round lightly with water; fry pita in same frying pan, turning once, just until warm, about 1 minute.
  6. Spread pita with about 1/2 tablespoons of sauce mixture, top with donair meat, and garnish with onion, tomato, and more sauce; repeat with remaining meat and pita.


  • Cook's Notes:
  • Beef can be used in place of lamb if desired.
  • Flour acts as a binder, but it is possible to make the recipe without using flour.
  • In place of kneading meat mixture in Step 2, you can pass mixture through a grinder until finely ground. The finished product should be similar to processed meat, so that it can be thinly sliced and then pan fried without crumbling.
  • You can also top with mozzarella cheese if you like.


Read all reviews 3
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Will definitely make this again. Like the sauce, this needs to sit overnight to give the best flavour.

It texture is perfect made it exactly as directed. A little to spicy for my husband will cut back on the heat to half and it really doesn't need that much salt. All things aside and done great r...

let me say, this is spot on! I didn't have time to make the complete loaf, so I thought a little out side of the box. I combined all the spices to make my donair spice blend. for the meat portio...

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