MacKenzie Posted March 11, 2018 Report Share Posted March 11, 2018 Have to start with the bread and this one is Lebanese Mountain Bread- Roll the dough out then stretch it over a bowl to get it really thin. Then put the stretched dough onto a hot griddle. Flip and done. Now for the meat. Grind the beef 3 times and add the spices. Knead for 20 mins. and form into logs that are about 3-4 inches in diameter. Tightly wrap to pack the meat. Cold smoked just for fun the heated the KK to 250F and added the logs. Nearly done, IT should be 160F. Done. Taste tested. Start building the donair. Add the homemade donair sauce and a little Purple Crack just because. 8 Quote Link to comment Share on other sites More sharing options...
sfdrew28 Posted March 11, 2018 Report Share Posted March 11, 2018 Have to start with the bread and this one is Lebanese Mountain Bread- Roll the dough out then stretch it over a bowl to get it really thin. Then put the stretched dough onto a hot griddle. Flip and done. Now for the meat. Grind the beef 3 times and add the spices. Knead for 20 mins. and form into logs that are about 3-4 inches in diameter. Tightly wrap to pack the meat. Cold smoked just for fun the heated the KK to 250F and added the logs. Nearly done, IT should be 160F. Done. Taste tested. Start building the donair. Add the homemade donair sauce and a little Purple Crack just because. Never heard of a donair but after a quick google I’m intrigued. Looks damn tasty. Sent from my iPhone using Tapatalk 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted March 12, 2018 Report Share Posted March 12, 2018 (edited) Edited March 12, 2018 by tony b 1 Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted March 12, 2018 Report Share Posted March 12, 2018 Another Mac masterpiece! Looks deeeelicious can I have some please? 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted March 12, 2018 Author Report Share Posted March 12, 2018 Bruce, thank you kind sir, you may join me today for a rerun. 1 Quote Link to comment Share on other sites More sharing options...
Shuley Posted March 18, 2018 Report Share Posted March 18, 2018 What is the difference between a donaire and a gyro? Looks super tasty. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted March 18, 2018 Author Report Share Posted March 18, 2018 I really never actually had a gyro, Shuley but I do know it is usually done on a rotating vertical spit and the meat is sliced off that. The sauce for it is called Tzatziki Sauce and it has yogurt, cukes, sour cream and garlic all blended. Around here it is all Donairs. Quote Link to comment Share on other sites More sharing options...
cschaaf Posted March 19, 2018 Report Share Posted March 19, 2018 The way I understand it is - they are pretty much the same thing... except when they aren't. Shawarma, gyro, donair - are used interchangeably (at least here in North America) - Donair seems to be mostly used in Canada and gyro is the more popular term in the US. In the US, shawarma tends to be used for non-ground meats, where gyro is used for ground meats. US Tzatziki sauce differs by region. Sometimes heavy on garlic, sometimes not. Sometimes has dill, sometimes not. I believe in Canada, there are some tzatziki sauces that are sweet (mostly western Canada) and some that are more garlicky (eastern Canada) 1 Quote Link to comment Share on other sites More sharing options...
skreef Posted March 22, 2018 Report Share Posted March 22, 2018 That looks super delicious. Talking about Tzatziki Sauce I love that stuff. I make the one with dill.. So good. Great cook @MacKenzie 1 Quote Link to comment Share on other sites More sharing options...
