Smoked Donair with Habanero Donair Sauce
Ingredients
For the Donair Meat
- 1 lb ground beef
- 1 tsp kosher salt
- 1 tsp ground oregano
- 2 tbsp panko bread crumbs
- 1/2 tsp turmeric powder
- 1/2 tsp black pepper
- 1/2 tsp Italian seasoning
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp smoked paprika
- 1/2 tsp ground cumin
- 1/2 tsp cayenne pepper
For the Habanero Donair Sauce
- 1 tbsp Arthur Wayne Habanero Hot Sauce
- 1 can sweetened condensed milk
- 2 tsp garlic powder
- 1/2 cup skim milk
- 1/3 cup white vinegar
For Serving
- Pita Bread
- Chopped tomato
- Chopped onion
- Shredded Lettuce
Instructions
For the Donair Meat
- Mix spices and panko bread crumbs together. Add into the ground beef.
- Now here’s the trick, overwork the meat mixture.
- Once done blending the spices with the beef, slam the meat down, hard, on the counter 20 times.
- Form into a log, wrap and refrigerate for at least 4 hours.
- Smoked at 250ºF until the internal temperature reached 160ºF.
- Remove the donair meat from the smoker and allow it to rest.
For the Habanero Donair Sauce
- Whisk together all the ingredients, and put the mixture into the refrigerator for several hours.
For Serving
- Thinly slice the meat, and serve on warmed pitas with chopped tomato, chopped onion, add donair sauce to taste, and shredded lettuce.