thehotpepper.com said:
Add to this, there is a Mexican version!
Al pastor. It's layers of pork, pineapple, and spices on a spit. And it's delicious! Served as a taco.
my favorite taco
POTAWIE said:
I'm hoping to try on the bbq's rotisserie, but I have few concerns about low internal meat temps(even though its the outside cooked part that is eaten). I would assume some sort of cure, brine or preservatives would be needed if the inside stays undercooked for a long period of time, although I've never noticed this in any recipes.
Any comments appreciated.
you really dont have to worry about the low temperature... we bbq at 225*F or 107.22*C. it will cook just like a regular cut of meat.
heres a couple of recipes that i use in the oven.. reminds me, i need to make some donairs soon..lol
the first recipe is a different version but works very well
Spicy Donair
what is a donair you ask? pronounced "DOUGH-nair". It's a Mediterranean-style pita-bread sandwich of uncertain provenance. The donair is similar to a gyro, except that the meat is beef, not lamb, and the sauce more resembles honey mustard salad dressing than the cucumber dill of tzatziki. While it most likely came from Greece, Turkey, or Lebanon, the donair has achieved ubiquity in Halifax, starting in the 1970s.
this recipe calls for lamb and pork products simply because i like them.. you can leave out those ingredients if you want the traditional dish
1 pound lean ground beef
1/2 cup ground lamb
1/4 cup grated pepperoni
1 teaspoon salt
1 teaspoon ground oregano
1 teaspoon all-purpose flour
1 teaspoon cracked black pepper
1/2 teaspoon ground black pepper
1/2 teaspoon Italian seasoning
1/2 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon cayenne pepper
Preheat oven to 325*F
Place all ingredients in food processor. Process until extremely well mixed. (Knead for about 15 minutes if you do not have a processor)
Form into a loaf; place it on a broiler pan. If you do not have one, use baking sheet.
Bake for 2 hours, turning the loaf over about half way through. This will ensure even cooking.
For best results let stand till cool and refrigerate overnight. Then slice and reheat slices in fry pan just till heated through.
Heat Pita and meat, place mozzarella stick on pita, add heated meat, your favorite donair sauce, the diced onion, dice tomato, shredded lettuce.
Also makes a great pizza, layer with mozzarella cheese, spread with my garlic sweet sauce, add more cheese, add Donair meat, pepperoni slices, onions, and tomatoes, bake 15 minutes, add lettuce after cooked.
Note:
Wet pitas lightly before heating up so they remain soft.
simple donair sauce
2/3 cup canned evaporated milk
2/3 cup sugar
1/4 cup white vinegar
1/2 tsp garlic powder
You should be able to get thick sauce simply by following the instructions in the top recipe. I can get mine a bit thicker than yogurt. Occasionally, I blow it and stir too much and the sauce gets thin again. If your sauce is not thick enough (I like spoons to stand up in it) follow the recipe below. It is my new favorite.
Alternate SUPER-THICK Sauce Recipe
2/3 cup canned sweetened condensed milk
1/4 cup white vinegar
1/2 tsp garlic powder
Follow the same instructions as above, except that you really need to stir for a long time to get the condensed milk and vinegar mixed properly. Do not be alarmed. Stirring this recipe for a long time will not make it thin. Leave set for a few minutes and you will be able to turn the bowl upside down and none of it will pour out.
Please note, the amount of sauce provided in this recipe will likely last two servings at most (if used properly). I find that the sauce can be made in larger batches and survives an unnaturally long time in the fridge.
Donair - Original Recipe
For the sauce:
2/3 cup canned evaporated milk(must be full fat, or the sauce will be too thin.)
2/3 cup sugar
1/4 cup white vinegar
1/2 tsp garlic powder
For the Meat:
3 pounds lean hamburger (triple ground is the usual but I use medium to keep it moist.)(or 3lbs ground lamb)
3/4 cup bread crumbs
2 tsp pepper
1-2 tsp cayenne red pepper (depending on your taste)
1 1/2 tsp oregano
3 tsp paprika
2 tsp onion powder
1 tsp garlic powder
1/2 tsp salt
Pita Bread
Toppings: Diced Tomato and Onion
For The Sauce:
Stir canned milk, sugar and garlic powder until sugar is dissolved. Add vinegar and continue mixing. The quicker you add the vinegar and the less you mix (I usually give the spoon 3 or 4 turns around the bowl), the thicker the sauce will be.
Let sauce sit for at least one hour in refrigerator before using. Eventually (hours to days later), the sauce may start to separate.
DO NOT STIR IT. Simply skim the thick sauce off the top. It tastes fine, despite the appearance that all the vinigar has seeped out of it.
For the Meat:
Combine all ingredients in a large bowl. Knead for 20 minutes or just put it in your food processor like I do. Shape into two tightly formed loaves.
Bake on broiler pan for 2 to 2 1/2 hours at 300 degrees Fahrenheit.
Cool loaves and slice into thin or thick slices depending on how you like it. Meat can be frozen for future use. If (like me) you are not fortunate enough to own your own rotary-stick-cooker thing like the ones in the good shops, you may find that the inner parts of the loaf are not browned enough or some like a slight crispiness to their slices. This can be remedied by re-heating the meat in a frying pan. This browns it nicely and gives it that slightly chewier texture.
Assembly:
Heat donair meat in a frying pan. Dip a pita bread in water and fry in frying pan to soften (this is VERY important). Place a generous amount of sauce on bread. Top with meat, chopped onions and tomatoes and finish off with lots more sauce. Put on some old clothes, then roll up or serve open face on a plate. Utensils are strictly forbidden.
