Halifax Donair Recipe: Learn How to Make the Meat & Sauce! | Mediocre Chef

We decided to tackle one of Canada’s most beloved, late night, drunken foods — the donair. If you’re Canadian, you definitely know what a donair is. If you aren’t Canadian (or if you are but somehow don’t know what a donair is), then here is a quick history lesson! This magical food is an old school dish from Turkey where it goes by the name of doner kebab. It’s traditionally made with spiced minced lamb that is cooked, shaved thinly, and then placed into a pita or other flatbread along with veggies and some sort of sauce — similar to a gyro or shawarma, but so much better in every way.In the early 1970s a Halifax man named Peter Gamoulakos created a version of the doner kebab which became what we know today as a donair. He swapped the minced lamb for ground beef (lamb is expensive, yo) and developed a sweet-garlic sauce that would soon be the base for millions of drunken messes. Now that the history lesson is over, let’s get to making a homemade donair! The most intensive part of this...