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.
Tips
Kneading is what gives donair meat its dense, sliceable texture.
Photo: AleGranholm, Wikimedia Commons, CC BY 2.0
40 min
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40 min
21 min