Wednesday, 4 January 2017

All things Donaire from the Maritimes

Source of picture

Well today I tough I would share a maritime tradition to all my BBQ friends. If you haven't guess today I will share with you the Famous maritime Donaire recipe. These are so tasty and amazing every visitor to the maritime loves and usually come back for more! The meat and sauce is pretty easy to make! Lets get cooking!

The Meat Recipe:


  • 3 pounds lean hamburger (triple ground*) (best result using 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
New tweaked Ingredient version:

  • 2KG of medium ground beef
  • 2 1/2 tsp (teaspoon) salt
  • 6 1/4 tsp garlic powder
  • 2 tsp black pepper
  • 3 tsp oregano
  • 1 1/2 tsp cayenne (2 tsp if you like an extra kick)
  • 9 tsp chicken soup base mix


Combine all ingredients in a large bowl. Knead for 20 minutes and let rest in fridge 2 hours.

Preheat BBQ for indirect cooking at 350 degree Fahrenheit

Now role the meat on Pars man paper till it's about 1/4 inches thick.

New recipe:

Cook for about 15 to 20 minutes but remember the meat is thin and cooks pretty fast! You want it well cooked!

When done cut in into slices!

For the sauce:

  • 2/3 cup canned evaporated milk
  • 2/3 cup sugar
  • 1/4 cup white vinegar
  • 1/2 tsp garlic powder

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 vinegar has seeped out of it.

Sauce alternate recipe:

  • 1 can sweetened condensed milk
  • 1/4 cup white vinegar
  • 1/2 tsp garlic powder
(Or for a 14oz tin of sweetened condensed milk, add 1/2 cup vinegar, and 1 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.


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.
source of picture


Donair Sub 

If you do not have pita bread, you could try the Donair Sub, which is all the above plus some mozzarella cheese placed on a submarine bun and baked for a few minutes (until cheese melts a bit).

Donair Pizza 

Grate a bit of mozzarella cheese onto a pizza crust (this will help bind the toppings to the dry crust). Top with loads of donair meat, tomatoes, onions and then more cheese. Bake in oven until cooked to your desired meltiness. Pour cold or room temperature sauce onto each slice before you eat it. The combo of hot pizza with cool donair sauce is very pleasing.

If you can't seem to get your sauce really thick, you might try putting the sauce on the crust first. This will ruin the hot pizza/cold sauce sensation, but will be easier to eat. 

Here a video how to make Donaire egg roles:

Chicken Pot Pie recipes:

How to make Donaire Pogo's:

How to make a Donaire Platter:

Hot Donair Dip:

1 lb lean ground beef
1 tsp dried oregano
1/2 tsp cayenne pepper
2 tsp paprika
2 tsp garlic powder
1 tsp onion powder
1/2 tsp each salt and black pepper
1 8oz container regular cream cheese
1/2 cup shredded mozzarella
1 cup donair sauce (from your favourite pizzeria, or better yet, your own)
1 tomato, seeded and diced
Pita chips or tortilla scoops for dipping.


In a bowl mix together the ground beef and spices and blend well, really, really, really knead it together well. Then fry up the meat mixture, breaking it apart with a wooden spoon as it cooks, you don’t want any chunks of meat too big… it has to remain scoopable. While the meat is browning, make your donair sauce and then in your cooking dish (a 9″ glass pie plate or small casserole dish) mix together the cream cheese, donair sauce and shredded mozzarella. Once the meat is cooked and well-browned, use a slotted spoon to transfer the meat (but not the grease) to the cooking dish and fold it in to the cream cheese mixture. If you won’t be eating it until later, you can cover and put in the fridge at this point. When it’s go-time, just pop the dip into a preheated 350 degree oven or Kamado Joe and cook it for 20 minutes. Sprinkle the diced tomatoes (and some minced onions if you like) over the top of the hot dip and serve!
Source of the Donair Dip recipes:

Sources for these recipe:

Sources for all videos: YouTube user steve45ca

Here's another version of Donaires recipes that was given by a friend of mine.


Donair Meat

  • 4 lb. Ground Beef
  • 1 lb. Ground Lamb (optional - may be substituted with beef)
  • 5 tsp. Flour (optional - used for binder - see 'method' below)
  • 5 tsp. Salt
  • 5 tsp. Oregano
  • 2.5 tsp. Dry Mustard
  • 2.5 tsp. Garlic Powder
  • 2.5 tsp. Cracked Black Pepper
  • 2.5 tsp. Cayenne Pepper
  • 2 tsp. Crushed Dried Chilies
  • 1.5 tsp Paprika
  • 1 tsp. Italian Seasoning


  • 1 can Evaporated milk (12oz)
  • 3/4 cup White Sugar
  • 2 tsp. Garlic Powder
  • 5 tbsp. White Vinegar (or as needed to thicken)
Thanks again for sharing this other version of this!

Happy Grilling

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