Posted by: Josey Lyne Payne, Esq. | January 24, 2010

Donair Sauce – Part 3 of Donairs

Arguably, the best part of a Donair is the sauce.  In fact, I always ask for extra.  Though this sticky-sweet garlic sauce is for Donairs, we Haligonians eat it on slices and with garlic fingers, too.  That’s how awesome it really is.  Now, Donair Sauce is the glue, the pièce de résistance, when it comes to Donairs.  Assembly is important, too, but we’ll get into that, later.

Back to the sauce.  Be prepared folks.  This recipe is complicated with a capital C.  I mean, really, very difficult.  But don’t worry, we’ll go step-by-step.  We’ll get through this, we must.  There are Donairs to be had!  Let’s do this.

Donair Sauce


1 can sweetened condensed milk

1 teaspoon garlic powder

1/3 cup white vinegar

Combine milk and garlic powder.
Stir in vinegar until homogenous, sticky, sweet, garlic sauce comes together.

Donair Assembly

Slice Donair meat from loaf into long, thin, shaved slices.
Heat in a skillet with a little bit of vegetable oil until edges are crispy.
Remove meat from skillet.
Take a pita from the stack.

Warm pita in skillet – just to warm and soften.
Remove from skillet.
Smear warmed pita with sauce.
Top with crisped Donair meat.
Top with diced onions and tomatoes.
Drench in sauce.
Eat your face off.


  1. ahaha!! i love the eat your face off part.. that is the most important part of donairs, i feel..

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