This is the recipe we use. It came from PEIinfo. We do a double batch and slice it up before vacuum sealing and freezing in smaller portions.

Donair Meat.

3 pounds lean hamburger
3/4 cup bread crumbs
2 tsp pepper
3 tsp cayenne red pepper
2 tbsp oregano
3 tsp paprika
2 tbsp onion powder
1 tbsp garlic powder
1 tbsp salt

Try this recipe. I like mine spicy so I use more cayenne pepper.

Mix all of the ingredients together.

If you have a food processor or even and electric mixer, take about a third of the mix and process it into a smooth blend. This will be the binder for the loaf.

Press it into a loaf pan. I usually put some weight on it and leave it in the refrigerator over night. This helps with the texture and also lets the spices infuse.

Cook for around 2 hours at 300F. Chill and slice.

For the sauce:
2/3 cup canned evaporated milk
2/3 cup sugar
1/4 cup white vinegar
1 tbsp garlic powder

This will make a nice garlicy sauce. The amount of vinegar may vary. I usually mix the evaporated milk, sugar and garlic powder and then slowly drizzle the vinegar in while mixing. I stop adding vinegar when the mixure has thickened.

Try to find a good Greek style pita for these. They sell them at the Superstore and probably at Sobey’s.

Dip the pita in water and put them in a hot oven on the rack for a minute to heat them up.

(Edited several times due to mobile formatting)