Sitting here waiting for the day to be over and start my trek home for the evening and decided to drop a simple little recipe that I really like. I lived in Halifax for a couple years and fell in love with that East Coast favorite, the Donair. We make a version of the Donair every few months but we use chicken breast marinated in the spices. So here you go. Oh yeah and by the way.....I never put Tzatziki sauce on my Donairs, I am a fan of that sticky sweet garlic sauce.
4 Chicken Breast, cut in long strips
2 tsp pepper
1-2 tsp cayenne red pepper
1 1/2 tsp oregano
3 tsp paprika
2 tsp onion powder
1 tsp garlic powder
1/2 tsp salt
Mix the spices together, put the chicken in a zipper bag and add the spices. Squeeze out the air, seal the bag and let marinate in the fridge for at least 2 hours, overnight is better.
These are best quick cooked on a really hot BBQ, a smoking hot cast iron pan will suffice, but you do want a little bit of char.
Here is the sauce:
2/3 cup canned evaporated milk
2/3 cup sugar
1/4 cup white vinegar
1/2 tsp garlic powder
Stir the milk, garlic powder and sugar together until the sugar is disolved. Add the vinegar all at once and stir NO MORE than 2 or 3 times. If you stir more the sauce will NOT thicken the way it should. Trust me on this. The less stirring the better.
Now, take some greek style bread, pita whatever and moisten it with water. Then quick fry it to soften it up. Quickly build your Donair. Add some meat, lots of sauce, some diced tomato and onion....VOILA, the perfect Donair.
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