Spiced Lamb & Beef Donair with Zesty Tomato Drizzle
Equipment
- 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
Ingredients
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
Instructions
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.