Ingredients

• 4 pounds ground beef
• 1 pound ground lamb
• 5 teaspoons all-purpose flour , Optional
• 5 teaspoons dried oregano
• 4 teaspoons salt
• 2.5 teaspoons dry mustard
• 2.5 teaspoons garlic powder
• 2.5 teaspoons cracked black pepper
• 2.5 teaspoons cayenne pepper
• 2 teaspoons crushed dried chile pepper
• 1.5 teaspoons paprika
• 1 teaspoon Italian seasoning

Instructions

1. 1 Preheat the oven to 300 degrees F (150 degrees C). Grease a large baking pan with sides.
2. 2 Combine beef, lamb, flour, oregano, salt, dry mustard, 2 ½ teaspoons garlic powder, black pepper, cayenne pepper, chile pepper, paprika, and Italian seasoning in a bowl; knead with your hands until mixture is paste-like, about 10 minutes. Roll into a large loaf shape; place into the prepared baking pan.
3. 3 Bake in the preheated oven until no longer pink in the center, about 2 hours. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Remove from oven; place loaf on a drip rack to allow juices and fat to drain until completely cool. Refrigerate loaf for 6 hours to overnight.
4. 4 Combine evaporated milk, sugar, and 2 teaspoons garlic powder in a small bowl; gradually stir in vinegar just until mixture thickens.
5. 5 Slice donair loaf into strips about ⅛-inch to ¼-inch thick; fry in a skillet over medium-high heat, in single-sandwich batches, until begins to crisp at edges. Remove from skillet. Quickly rub 1 pita round lightly with water; fry pita in same skillet, turning once, just until warm, about 1 minute.
6. 6 Spread pita with about ½ tablespoon sauce; top with pan-fried donair meat. Garnish with tomato, onion, and more sauce; repeat with remaining donair and pita.

Nutrition per serving