If you're a fan of Canadian food classics with a twist, this Lamb & Beef Donair with Tomato Dressing hits the spot. It's a mash‑up between a Halifax donair meat recipe and a juicy lamb-beef blend, topped with a fresh tomato dressing that keeps it light yet flavorful. Think of it as a meat snack turned full meal—perfect for cheap dinners for a family, but rich enough for leftovers and meat snacks throughout the week.
Spiced Lamb & Beef Donair with Zesty Tomato Drizzle
Prep Time 30 minutes mins
Cook Time 1 hour hr 30 minutes mins
Total Time 2 hours hrs
Course Main Course
Cuisine Canadian, Mediterranean, Middle Eastern
Stand mixer with paddle attachment or large bowl + strong arm
Loaf/cake pan or parchment wrapped loaf form
Baking sheet or broiler rack
Mixing bowls for meat, sauce, and dressing
Knife & chopping board
Skillet (for crisping slices)
Fridge space for chilling
For the Donair Meat (Lamb + Beef blend)
- 500 g lean ground beef 80/20
- 500 g ground lamb
- 1 tbsp ground coriander
- 2 tbsp onion powder
- 2 tbsp garlic powder
- 2 tbsp dried oregano
- 2 tsp kosher salt
- 1 tsp black pepper
- ½ tsp cayenne pepper
- 2 tbsp all-purpose flour
For the Tomato Dressing
- 3 ripe tomatoes diced
- ½ small red onion finely chopped
- 2 tbsp chopped fresh parsley
- 1 tbsp olive oil
- 1 tbsp white vinegar
- Pinch sugar salt & pepper to taste
For Donair Sauce
- 300 ml evaporated milk
- ¾ cup white sugar
- 1½ tsp garlic powder
- 6 tbsp white vinegar
To Serve
- Steamed pita breads or wraps
Optional: sliced white onion, shredded mozzarella
Mix the Donair Meat
Combine both meats with ground coriander, onion & garlic powders, oregano, salt, black pepper, cayenne, and flour. Use a stand mixer (medium speed, 5 min) until pasty and smooth. If by hand, knead firmly and toss down until the mix becomes cohesive.
Shape & Chill
Pack the mixture tightly into a loaf pan, squeezing out air pockets. Optionally wrap in plastic and twist ends to compact further. Chill in the fridge for 1 hour or overnight for better density.
Bake the Meat
Preheat oven to 175°C (350°F). Bake loaf on a rack or tray for about 90 minutes, flipping halfway, until internal temp reaches ~70°C. Let rest 10 minutes post‑bake.
Prepare Tomato Dressing
Toss together diced tomatoes, onion, parsley, olive oil, vinegar, sugar, salt and pepper. Let it sit while meat bakes to meld flavors.
Make Donair Sauce
In a bowl, whisk evaporated milk, sugar, garlic powder. Add vinegar slowly, let curdle, wait 3 minutes and mix gently to achieve creamy texture.
Slice & Crisp Meat
When loaf cools, slice very thin. Heat a drizzle of oil in a skillet and fry slices until edges crisp and golden.
Assemble Donairs
Warm pita lightly. Spread a few spoonfuls of tomato dressing, layer crisped lamb‑beef slices, drizzle donair sauce generously, top with onion or shredded cheese if you like. Fold or roll to serve.
Pairings
- Sides: Greek salad, pickled cucumbers, or garlicky roasted potatoes
- Beverages: Light lager or a mint lemonade balances the rich meat
- Dessert: Lemon sorbet or a fruit salad cleanses the palate
- Meal Planning: Make‑ahead cold slices work as meat snacks or served in salads for dump and go crockpot dinners the next day
FAQs
1. Can I make this with ground deer meat or other game?
Yes! Try it as a meat grinder recipe by substituting in ground deer meat; adjust fat ratio and seasonings for flavor.
2. What if I only have beef?
Use all ground beef and it becomes a donair meat recipe ground beef version—still authentic enough for donair pizza too.
3. Can I swap lamb for pork or veal?
Yes, ground pork or veal work well, too—this becomes a cured meat recipes style loaf, similar to deli meat recipes.
4. Need gluten-free or binder-free?
Skip the flour altogether or use a bit of gluten-free breadcrumbs—flour helps hold the loaf but you can also rely on kneading.
5. How long can leftovers last?
Store meat slices in an airtight container for up to 4 days in fridge, or freeze for 2–3 months. Reheat with a splash of broth to keep moist.
