Donairs is what we call them, Yero, or Gyro by other areas ( plus Dessert )

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Thanks chef jimmyj chef jimmyj and motocrash motocrash for the interest. I guess you are not going to start up your
own Donair shops .... are you :)
Here it is for 10 pounds and small batch of sauce. The sauce is tricky, so it might take a few tries to
get it right ( instructions above in post ).
For the meat , really mix and mix and mix. so it will bake than slice as if it is a solid piece of meat , not crumbly hamburger.

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Any questions please fell free to ask. Let me know if and when you do ,to see how it turns out and what you think
of the original Donair meat and sauce from Nova Scotia era 1970

David
 

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Thanks. Sounds good, Not overly complicated with a Dozen Herbs and Spices...JJ
 
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Thanks. Sounds good, Not overly complicated with a Dozen Herbs and Spices...JJ
Hi JJ, you will notice on the list for 90 pounds of meat . I wrote styrofoam cup. That is
how Peter measured the spices . So those cups were 6 oz =/- . so I broke it down to the
list you see there

David
 
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Great write up David. You are very generous with your recipe, I appreciate that. That meal looks absolutely fantastic. Gyros are one of my all time favorite meals (lamb with the yogurt, cucumber sauce) but I may have to give this a try. I made a small vertical spit for al pastor meat, it does not spin, but would work great here with the 2 1/2 pound recipe. Thanks again for the detail, history, and method/ recipe.
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I made a small vertical spit for al pastor meat, it does not spin

Thanks for the like and the comment
Smokin

No problem about the recipe , I kept it to myself for many years Scared me when I counted how long .
So I guess I kept Peters secret long enough. He passed away in the 80's I think it was.

Love the spit, and I always wanted to try the al pastor idea. If you put a metal disc about 6" on a few washers it might spin
the meat loaf . Just wondering.
I was trying to figure out if I could put one of my BBQ rotisserie ( I have a couple ) like that with the motor at the top
and balance it some how. But now that I see your spit, my mind is a whirling..... lol

David
 
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Wow! Thanks for sharing.
I love the new region influence on traditional recipes.
Funny as traditional homeland recipes were also regionally biased for taste.
I love schwarma from any culture.
 
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Wow! Thanks for sharing.
I love the new region influence on traditional recipes.
Funny as traditional homeland recipes were also regionally biased for taste.
I love schwarma from any culture.

Thanks Fueling for the like and the comment

The same with most foods , even as we ( Canadian's ) head into our Thanksgiving weekend
look at how we make stuffing. Most of Atlantic Canada use Summer Savory in our stuffing
for the turkey. You would have a hard time finding in out west . I even used to send some out to my son
in BC. Where at one time you could not get. They use savory , just a different plant flavor.

Glad you liked the history of Donair's

David
 
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Wow, I can't believe I missed this. What an amazing spread David. Absolutely outstanding across the board and it must have been a huge amount of work. Very well done sir!!

Robert
 
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Wow, I can't believe I missed this. What an amazing spread David. Absolutely outstanding across the board and it must have been a huge amount of work. Very well done sir!!
Robert

Thanks Robert for the like and the comment

Not a lot of work , just looks that way. It was fun to do it again , have not made Donairs from scratch for a long time.
Sauce only takes about 5 minutes or so. As i know the way to stir it quick to turn to thick yogurt.

The dessert was a little longer. :emoji_grin: But worth the time, and Mona was happy

David
 
Thanks Fueling for the like and the comment

The same with most foods , even as we ( Canadian's ) head into our Thanksgiving weekend
look at how we make stuffing. Most of Atlantic Canada use Summer Savory in our stuffing
for the turkey. You would have a hard time finding in out west . I even used to send some out to my son
in BC. Where at one time you could not get. They use savory , just a different plant flavor.

Glad you liked the history of Donair's

David
Savory was savory until you educated me.
I had a similar problem in my house to convince my wife that oregano in Tex-Mex dishes is Mexican and not Italian or Greek (I have all in my pantry).
 
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Savory was savory until you educated me.
I had a similar problem in my house to convince my wife that oregano in Tex-Mex dishes is Mexican and not Italian or Greek (I have all in my pantry).

Who knew, lol
Same for me with paprika, i thought just pick up some ....than there is smoked, hot and sweet ,
and than varieties of those . I'm so confused . Ha Ha

David
 
Who knew, lol
Same for me with paprika, i thought just pick up some ....than there is smoked, hot and sweet ,
and than varieties of those . I'm so confused . Ha Ha

David
David-
I have Hungarian, Spanish, generic, and Smoked paprika in the pantry.

Let's talk about my chili pepper inventory...

-John
 
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