Maritime Donair

Maritime Donair

5 reviews, 3.8 star(s). 100% would make again

Ready in 4 hours 40 minutes

Growing up in the Maritimes the donair has been one of the most popular foods for a long time. It’s right up there with pizza and poutine and in fact, it has its own poutine and pizza variations! Although the main ingredients of a donair often stay the same the thing that makes the donair is the meat which, when spiced and cooked to perfection gives you that perfect Maritime donair flavor as only we can do it!


3 pounds lean hamburger (Triple ground)
0.75 cup bread crumbs
2 tsp pepper
0.5 tsp Salt
1 tsp cayenne red pepper; (To Taste) , (up to 2)
2 tsp onion powder
7 tsp oregano
3 tsp paprika
1 tsp garlic powder
2/3 cup canned evaporated milk
2/3 cup sugar
1/4 cup white vinegar
1/2 tsp garlic powder
6 pita bread rounds; (Home made are best!)
3 Tomatoes; chopped
1 large Onion; chopped
1 large block mozzarella cheese

Original recipe makes 6



The easiest place to start is the sauce so it has time to cool while you’re preparing the donair meat. In a bowl, stir canned milk, sugar and garlic powder until the sugar dissolves, then add vinegar and continue mixing. Add the vinegar quickly and try to mix the sauce properly with as few stirs as possible. This will make the sauce thicker in texture. Let the sauce sit for at least one hour in a refrigerator before using it. If you have trouble making the sauce thick enough, follow the same above recipe removing the sugar. This will allow you to stir to your hearts content without fear of the sauce becoming thin and the sauce still tastes great.

Now for the meat; donair meat makes or breaks the entire donair in my opinion. The more care and time you put into it, the more mouth watering your donair will be. The beef you choose must be triple ground at minimum, I prefer to buy fresh lean ground from a butcher and have them put the meat through the grinder a few extra times for me. If your butcher cannot, a food processor does just as good. Either way, doesn’t forget this part of the meat preparation process!

Combine hamburger, bread crumbs, pepper, sale, garlic power, onion power, paprika and oregano into a large bowl. Add cayenne pepper to taste or if you’re not a fan of cayenne pepper, leave it out entirely. Mix and knead together for approximately 20-30 minutes and then shape into a bread pan. This recipe should make two decent size loaves which should be baked at 300 degrees Fahrenheit for two and a half hours. Once the meat is cooked, allow it to cool before cutting it into thin strips of meat. The final trick to make the meat perfect before serving is to pan fry the meat to a golden brown right before serving. This not only browns the inside cuts from the loaf but it gives the meat a chewy, flavorful texture.

Finally, lay out your pita bread (preferably home made) and load them up with a thick helping of donair meat and top it off with your chopped onion and tomato. Lastly, sprinkle lightly with shredded mozzarella cheese and spoon a generous helping of the donair sauce over the filling before folding the pitas in half towards the center.

Then there is only one thing left to do…dig in and enjoy!

Verified by stevemur
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Calories Per Serving: 1035 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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For a more authentic Halifax Donair, definitely leave out the Mozzarella. Dip the pita in water then grill it briefly before filling it, so it is a bit crispy outside and soft inside.
gordonsara 8m ago

leonardbrown 3y ago

leonardbrown 3y ago

This is the third time I have made this recipe. My whole family loves and I tell my friends about it.
Lady_DesRoches 5y ago

There are two top things to remember; remember when you make your sauce, stirring less makes the sauce thicker and for your meat, pan frying it is crucial to flavor and texture so don’t skip this step because your in a rush! [I posted this recipe.]
Miokuri 6y ago

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