Gyros Quick And Easy Donair Donar Food

HOMEMADE DONAIRS (GYROS)

Homemade Donairs (Gyros) image

These homemade donairs are so easy to make and the whole family will love them! Serve them with flatbread and lots of toppings for a fun and easy meal!

Provided by Bake.Eat.Repeat.

Time 1h10m

Number Of Ingredients 21

Ingredients

1/2 pound (225 g) ground beef or lamb
1/2 pound (225 g) ground turkey
2 tsp all-purpose flour
1/2 teaspoon parsley
1/2 teaspoon oregano
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon pepper
1/2 teaspoon salt
2 tablespoons mayonnaise
1 tablespoon milk
1/2 teaspoon white vinegar
1 1/2 teaspoons granulated sugar
wrap style bread - this flatbread is what is shown in the pictures, tortillas or pita bread work well too
hot sauce (we like Frank's Red Hot)
cucumber, sliced
lettuce (leaf or romaine)
tomato, sliced
red onion, diced
feta cheese, crumbled
black olives, sliced

Steps:

Preheat the oven to 375 degrees F.
Combine the ground beef or lamb, ground turkey, flour, parsley, oregano, garlic powder, onion powder, pepper and salt in a large bowl and mash with a potato masher until very well combined.
You want it to be a very uniform mixture, much more processed than for something like meatballs. You can even use a food processor if you like, but I usually just mash it well.
Dump the meat mixture onto a broiler pan or rimmed cookie sheet, and form it into a long, wide loaf shape, about 1 to 1 1/2 inches tall.
Place in the oven and bake for 55 minutes or until cooked through. The internal temperature should be 180 degrees F.
While the meat is cooking, whisk together the mayo, milk, vinegar and sugar for the donair sauce and put it in the refrigerator until the meat is ready.
Prepare the toppings for the donairs.
When the meat is cooked, slice it into thin slices (a long serrated knife works best for this) and serve with the bread, toppings and sauces.

Nutrition Facts : Calories 261 calories, Carbohydrate 5.2 grams carbohydrates, Cholesterol 111 milligrams cholesterol, Fat 12.3 grams fat, Fiber 0.3 grams fiber, Protein 33.2 grams protein, SaturatedFat 2.8 grams saturated fat, ServingSize 1, Sodium 443 milligrams sodium, Sugar 2.4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat

THE ORIGINAL DONAIR FROM THE EAST COAST OF CANADA

The Original Donair From the East Coast of Canada image

In the early 70's, a Greek restaurateur in the city of Halifax introduced the Donair. Within a few short years, virtually all pizzerias had added their version of the dish to their menus. Not to be confused with gyros, the Donair has a vastly different flavor. Originally the dish was made with ground lamb, but this proved too costly and ground beef was later substituted. Technically, this resulted in an aberration of sorts, as the final product was not what the originator had intended. What resulted, however, is the legendary East Coast Donair.

Provided by Del

Categories Main Dish Recipes Sandwich Recipes Gyro Recipes

Time 9h50m

Yield 6

Number Of Ingredients 12

Ingredients

1 pound ground beef
1 teaspoon ground black pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon paprika
2 teaspoons cayenne pepper
1 teaspoon dried oregano
1 (12 ounce) can evaporated milk
½ cup white sugar
¼ cup white vinegar, or to taste
6 large pita bread rounds

Steps:

In a bowl, thoroughly mix together the ground beef, black pepper, onion powder, garlic powder, salt, paprika, cayenne pepper, and oregano. Pack the spiced meat into a thick loaf shape, cover, and let rest in the refrigerator overnight.
Preheat oven to 350 degrees F (175 degrees C).
Place the meat loaf onto a baking sheet, and bake for 1 hour, flipping the loaf over halfway through cooking. Allow the meat loaf to cool so it holds together for slicing.
Mix together the evaporated milk and white sugar in a bowl, stirring until the sugar is dissolved, and then add the vinegar by teaspoons, mixing together after each addition, to taste. Refrigerate the sauce until serving.
Slice the meat loaf into 1/4-inch thick slices, and brown the slices in a skillet over medium heat until both sides are brown and crisp, about 5 minutes per side.
Sprinkle the pita bread rounds with a little water, and press each onto a heated skillet to warm up.
To serve, place several slices of meat into a warmed pita bread, and spoon about 2 tablespoons of sauce over the meat. Roll the pita bread into a cone shape, wrap in aluminum foil to keep the sauce from dripping out, and serve.

Nutrition Facts : Calories 449.8 calories, Carbohydrate 57.3 g, Cholesterol 63.7 mg, Fat 14.3 g, Fiber 1.9 g, Protein 22.4 g, SaturatedFat 6.3 g, Sodium 813.6 mg, Sugar 23.5 g

CHICKEN GYROS RECIPE BY TASTY

Chicken Gyros Recipe by Tasty image

Here's what you need: boneless, skinless chicken thighs, large yellow onion, wooden skewer, greek yogurt, lemon juice, olive oil, kosher salt, garlic, coriander powder, paprika, ground cumin, cayenne pepper, cinnamon, black pepper, large cucumber, greek yogurt, garlic, lemon juice, fresh dill, fresh parsley, salt, pepper, pita breads, onion, tomato

Provided by Mike Price

Categories Dinner

Yield 8 servings

Number Of Ingredients 25

Ingredients

2 lb boneless, skinless chicken thighs, pounded flat
½ large yellow onion, peeled and root side removed
1 wooden skewer, sturdy, roughly 10 inches (25 cm)
2 cups greek yogurt
¼ cup lemon juice
¾ cup olive oil
1 tablespoon kosher salt
1 tablespoon garlic, minced
1 tablespoon coriander powder
1 tablespoon paprika
1 tablespoon ground cumin
½ teaspoon cayenne pepper
1 teaspoon cinnamon
1 teaspoon black pepper
1 large cucumber, shredded
2 cups greek yogurt
1 tablespoon garlic, minced
¼ cup lemon juice
2 tablespoons fresh dill, finely chopped
2 tablespoons fresh parsley, finely chopped
salt, to taste
pepper, to taste
8 pita breads
onion, sliced
tomato, sliced

Steps:

In a large bowl, combine marinade ingredients and stir well.
On a cutting board, place a piece of plastic wrap over the chicken thighs and pound until about ½ inch (1 cm) thick with a meat mallet, rolling pin, or heavy pan.
In another large bowl or gallon plastic bag, combine chicken thighs and marinade, stirring well to coat. Cover and refrigerate for at least one hour and up to one day.
Preheat oven to 400°F (200°C).
Shred the cucumber, be sure to squeeze out any excess liquid.
In a medium bowl, combine tzatziki ingredients and stir well. Cover and refrigerate at least 30 minutes.
On a baking sheet or a large cast-iron skillet, use the onion half as a base and position the skewer vertically like a spit. Skewer the chicken thighs individually, rotating each one 90 degrees.
Bake for 1.5 to 2 hours, until internal temperature reaches 165°F (75°C). Let cool for 10 minutes.
Carve off slices of chicken to fill a pita. Top with onion slices, tomato slices, and tzatziki sauce.
Enjoy!

Nutrition Facts : Calories 644 calories, Carbohydrate 51 grams, Fat 29 grams, Fiber 3 grams, Protein 44 grams, Sugar 18 grams