The combination of donairs and garlic sauce found in local pizza shops has now become a nautical tradition. The garlic sauce used to accompany Turkish doner kebabs consists of yogurt, garlic, lemon juice, honey or sugar, plus other optional flavorings. Here's how to make donair sauce for a delicious accompaniment to any meat dish.
Part 1: A General Donair Sauce Recipe
One chilled can of evaporated milk
One chilled can of sweetened condensed milk
2-3 tablespoons garlic powder
3-5 tablespoons white vinegar
1 teaspoon onion powder
Mix together both cans of milk, the garlic powder, and the onion powder together in a bowl.
Add 1 tablespoon of vinegar at a time when you are stirring, until the mixture becomes thickened.
Chill the mixture in the fridge until needed.
Here is a video showing you how to make donair sauce:
Part 2: A Revised Donair Sauce Recipe You Will Love to Try
For the beef: 2 teaspoons garlic powder, ½ teaspoon onion powder, 1 teaspoon salt, ¼ teaspoon cayenne pepper, 1 teaspoon ground oregano, 1 teaspoon all-purpose flour, ½ teaspoon ground black pepper, ½ teaspoon Italian seasoning, and 1 pound ground beef.
For the donair sauce: 1 can evaporated milk(12 fluid ounce), ½ teaspoon garlic powder, ¾ cup white sugar, and 4 teaspoons white vinegar (or according to taste).
Preheat the oven to 350°F or 175°C. Mix together the salt, cayenne pepper, onion powder, garlic powder, oregano, flour, black pepper, and Italian seasoning in a bowl or cup.
Put the ground beef in a large bowl; then mix in the spice blend. Knead the meat well so it sticks together well when you slice it. Shape the beef into a loaf shape; then place it on a broiler pan or baking sheet.
Cook this in the preheated oven for 1¼ hours, turning it over halfway through to give an even bake. You can either serve this immediately, or leave it to cool then slice and reheat.
For the donair sauce, mix the milk, garlic powder, and sugar in a bowl. Slowly add the white vinegar, one tablespoon at a time, until the sauce reaches the consistency you want.
Part 3: A Donair and Donair Sauce Recipe
For the donair: 2 teaspoons all-purpose or wholewheat flour, 4 teaspoons garlic powder, 2 teaspoons onion powder, 1½ teaspoons black pepper, 1 teaspoon salt, 2 teaspoons dried oregano, 4 teaspoons unsmoked paprika, 1½ teaspoons cayenne pepper, and 3-3.5 pounds lean ground beef.
For sauce option #1: 1 can sweetened condensed milk, 1 teaspoon garlic powder, and 1/3 cup white vinegar.
For sauce option #2: 1 can evaporated milk, 2 teaspoons garlic powder, ¾ cup white sugar, and 4 teaspoons white vinegar (or to taste).
For serving the donair: Onion, tomatoes, oil, and pitta bread.
For the donair meat:
Add all the ingredients together, mix and knead really well or use a food processor. You should be aiming for a homogenous grainy consistency. When you're ready, form this mixture into loaf shapes and put this on a wire rack.
Bake the loaves in a preheated oven at 350°F for approximately 1 hour. Take them out the oven and let them cool for 1-2 hours in the fridge. When this is done, you can slice the meat into narrow strips.
For either type of sauce:
Mix all the ingredients together in a bowl apart from the vinegar. Gradually whisk in the vinegar until the sauce is thickened and ready to spoon out. Be careful not to over-whisk.
Make the donair
Dice the onion and tomato. Heat some oil in a pan, then fry some strips of the meat. When it's done, place the meat to one side and cover with tinfoil.
Heat some more oil, wet a pitta bread under the tap then quickly brown the bread in the pan on both sides.
Plate the pitta, then add the meat, onions, and tomato as you wish. Spoon on some donair sauce, fold over the pitta, and enjoy!