2 lb(s) (900 g) lean ground beef
¾ tsp cayenne pepper
2 tsp salt
1 Tbsp onion powder
1 tsp ground black pepper
1 tsp all-purpose flour
3 pitas, warmed and cut into 1-inch (2.5 cm) squares
24 squares (1-inch/2.5 cm) Romaine lettuce
24 pickled pearl onions
1 pint (2 cups grape tomatoes
1 can (354 mL) condensed milk
2 Tbsp white vinegar
2 tsp garlic powder
1. In bowl, combine beef, cayenne, salt, onion powder, black pepper and flour. Mix well. Form into rough 8 x 4-inch (20 x 10 cm) loaf shape. Bake loaf on a parchment-lined baking sheet 1½ hours at 325ºF. Let stand until just cool enough to handle, about 15 minutes.
2. Once meat is cool enough to handle, slice into 24 cubes.
1. Meanwhile in separate bowl, mix condensed milk, white vinegar, garlic powder; set aside.
2. Assembly: Spread one side of pita squares with 1 tsp sauce each. Thread pita squares, lettuce,meat cubes, pearl onion, and tomatoes onto 12 skewers, starting and ending with pita. Serve with remaining sauce for dipping.
Tips and Substitutions
Try any of these three veggie variations to accompany the pita, sauce and meat:
Village Salad Donair Kebab: 1 pint (2 cups) grape tomatoes; 24 mini Persian cucumber rounds (1/2-inch/1 cm thick); 24 squares (1-inch/2.5 cm) red onion.
Roasted Red Pepper Donair Kebab: 1 pint (2 cups) grape tomatoes; 24 squares (1-inch/2.5 cm) roasted red pepper; 24 squares (1-inch/2.5 cm) red onion.