Why change a good thing? This recipe has been around since 1973 and if followed properly, it is sure to fulfill all your east coast donair dreams.
(Courtesy of Nicholas Nahas, King of Donair)
For KOD sauce, stir together condensed milk, garlic powder, sugar and secret ingredient of your choice until combined.
Quickly fold vinegar into mixture, being careful not to over mix.
Let sauce sit for at least one hour in refrigerator before using.
For the Donair, grease and set flat top griddle to 300ºC.
Dip pita in a bowl of water and place on the griddle for approx. 1 minute.
Slice store purchased Donair meat very thin. Meat strips should long and 1-inch wide.
Heat Donair meat on griddle for approx. 30 seconds.
Place meat on top of pita. Remove from griddle and place on sheet of tinfoil.
Add desired amounts of sliced tomato and onions on top of meat.
Generously add Donair sauce to meat and toppings.
Use tinfoil to shape Donair up in a cone, exposing one end of the pita, meat and toppings.