Halifax's official food, made leaner: spiced meat sliced thin in a warm pita with tomato, onion and the famous sweet garlic sauce, here built on Greek yogurt.
Preheat the oven to 175°C (350°F) with a rack in the centre and line a baking sheet with parchment.
In a bowl, knead the ground chicken with the oregano, smoked paprika, garlic powder, onion powder, cayenne and salt for 3 minutes, until very smooth and sticky. This gives the dense donair texture.
Shape into a tight loaf about 20 x 10 cm (8 x 4 inches) on the tray, pressing out air pockets.
Bake for 20 minutes, until the loaf reaches 74°C (165°F) in the centre. Rest 10 minutes, then slice as thinly as you can.
Heat a large non-stick skillet over medium-high heat and crisp the slices for about 1 minute per side.
Stir the Greek yogurt, maple syrup, grated garlic and vinegar into a sweet garlic sauce.
Warm the pitas, then fill with the meat, diced tomato and onion and plenty of sauce.
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Tips
Kneading is what gives donair meat its dense, sliceable texture.
Photo: AleGranholm, Wikimedia Commons, CC BY 2.0
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