I really like this Donair recipe! The main reason? I can make it lower fat than the meat you buy at the grocery store. I LOVE donairs, but they aren't fat-friendly by any means. This recipe allows you to use lean or extra lean ground beef. Now, you should know that the texture is different from the store bought stuff. It's not as 'smooth'. It's also a little drier. That's the trade off for making it lower fat. If you want more of that store bought texture, you will need to use regular or medium ground beef (ugh). I am going to post the recipe for the sweet sauce, which I haven't tried yet. But if you aren't able to buy it (say if you're all the way across the country LOL), then this might be an acceptable substitute. I got this recipe off Allrecipe.com and I've tweaked it a bit.
1 lb lean ground beef
1/2 tsp salt (no more or it's WAY too salty)
1 tbsp flour OR 2 tbsp bread crumbs (made it both ways and they are both good)
1 tsp dried oregano
1/2 tsp ground black pepper
1/2 tsp Italian Seasoning
1 to 1-1/2 tsp garlic powder (I love garlic to I use the higher amount)
1/2 tsp onion powder
1/8 tsp cayenne pepper
Preheat oven to 350 degrees. In a mixing bowl, mix all ingredients by hand. For a smoother texture, you need to knead the meat mixture vigorously for 2-3 minutes. OR, if you have a Kitchen Aid standing mixer, you can place all the ingredients in the bowl and knead with the bread hook for 2-5 minutes on medium-low speed. Place the meat mixture in a bread loaf pan and pat down. Bake for 1 hour. Allow to cool slightly before removing the loaf to a paper towel lined plate. Allow to cool for 1-2 hours before thinly slicing. Any leftover meat can be frozen. A loaf can generally make 8-12 donairs, depending on how generous you are with the slices.
1 12oz can evaporated milk
3/4 cup white sugar
2 tsp garlic powder
4 tsp white vinegar
Mix milk, sugar and garlic powder in a medium bowl. Gradually whisk in white vinegar, 1 tsp at a time, until thickened to your desired consistency.
Hope everyone likes it!