Oh, we’re bringing it back the way Peter Gamoulakos, the creator of the Halifax Donair originally sold it. The Hali Gyro with Halifax Donair Spiced Beef or Lamb sliced thinly and marinated like a Doner instead of using Ground Beef. Served with Tzatziki instead of Donair Sauce and the same Vegetables used in a Greek Salad stuffed into Steamed Pita Bread with some Cheese.

I’m not sure if that is how Peter Gamoulakos made them. I do know that he originally sold Lamb Gyros with Tzatziki Sauce, and this was later changed to Donair Spiced Ground Beef & Donair Sauce. Along with adjustments to the seasoning, which became known as the Halifax Donair.

Taking from how most regions prepare Gyros and the same seasoning that is now the Halifax Donair Spice and knowing that he served it with Tzatziki. This is my interpretation of what Peter Gamoulkas might have originally offered to Halifax. While I’m sure he just wrapped it up in Greek Pita Bread and then Tinfoil to peel back and eat like an ice cream. This version stuffs everything into a Steamed Pita Pocket.

What is a Hali Gyro

A Hali Gyro is a Canadian Gyro / Doner recipe, with a hat tip to the original creator of the Halifax Donairs (Peter Gamoulakos) and how he might have originally intended with his Gyros before creating the Famous Halifax Donair recipe. Made with the same Halifax Donair Spice that has a dominant Onion & Garlic Flavor with some good Heat. Using thinly sliced Lamb or Beef, just the same for Gyros or a Doner Kebab, instead of using Ground Beef for Halifax Donairs. Instead of stacking the meat on a Doner Machine, the meat is fried in a skillet. The Hali Gyro can also be made with Pork or Chicken too.

The Halifax Gyro is served with Tzatziki and optionally Red Greek Sauce with an assortment of Vegetables. I like to think he used the same Vegetables that are used in a Greek Salad (Tomatoes, Onions, Cucumbers and Peppers). Although it could have been just diced Onions & Tomatoes, the same as a Halifax Donair.

I also like the addition of Lettuce & crumbled Feta Cheese. Provolone Cheese is wonderful too, or the Mozza & Provolone Cheese Mix. Build it anyway you want, the important part is that wonderfully Spiced Hali Doner Meat with Sauce, Vegetables & Cheese.

Hali Gyro Ingredients

• Steamed Pita Bread – opened up 40 % along the edge and separated to create a pocket
• Hali Doner Meat
  • Thinly sliced or diced meat marinated with Halifax Donair Spice, light tasting EVOO or Neutral Oil & Water or Milk for tougher cuts of meat. Optionally, with a Tbl of Sweet Pimento Paste or Hot Pimento Paste for a Spicier version.
• Tzatziki Sauce, optionally Red Greek Sauce
• Cheese
  • Feta Cheese, 3:1 shredded Mozzarella to Provolone Cheese, Sliced Provolone.

Hali Gyro Meat

The same Halifax Donair Spice and marinade can be used across different meats using Beef, Lamb, Pork, or Chicken. For Beef or Lamb, slice the meat thinly across the grain. The thinner you slice the meat, the fuller the wrap is going to be. With Chicken or Pork, dice the meat, much like a Shawarma.

Hali Gyro Seasoning

This is what makes this a Hali Gyro. Good Old Halifax Donair Spice is used to season the meat. The meat comes out dominantly flavored with Onion & Garlic, with some Heat. It’s so Deliciously Greasy Good.

Standard Donair Seasoning

The Standard Seasoning for a Donair Spice is about 1 tsp each of the below ingredients per 1 lb. of Beef. Except for Cayenne Pepper, which is 1/8 tsp and upwards.

Some only use 1/2 tsp Garlic & Onion per 1 lb. of Beef. You can start with 1/2 tsp Black Pepper, Onion & Garlic, and 1/8 tsp Cayenne Pepper and then up it based on your preference. Some use Italian Seasoning or Za’atar in place of Oregano or alongside Oregano. A lot of MSG is always added in restaurant versions, with a reduction in Salt to account for the Salt in MSG.

• Salt
• Oregano
• Garlic
• Onion
• Paprika
• Black Pepper
• Cayenne Pepper

Hali Doner Marinade

Add the Halifax Donair Spice to the meat and mix well. Let this marinate for an hour or so to get the flavors into the meat more. Then add a light tasting Extra Virgin Olive Oil or Sunflower Oil or other Neutral Oils & Water or Milk if you want the meat more tender. Especially good for tougher cuts of meat.

You can just add the Donair Spice and mix well, then add the Oil and Water right after to marinate. I just prefer to let the meat soak in the flavor from the Donair Spice first, before adding in the liquids.

The Hali Doner Marinade with Beef is also used for the Hali Cheesesteak.

Pita Bread

Steam the Pita Bread and open along the edge about 40%. Carefully separate to create a Pocket. It only needs a few seconds to soften.

Steamer Set

Use a Steamer Cookware set that will allow you to steam the Pita Bread and then Cook the meat in the bottom pan. Once the Pita Breads are steamed and opened up. Empty the water out and use the hot pan to start cooking the meat.

Hali Gyro Vegetables

Stuff the Pitas Bread with Lettuce and then add in your choice of Vegetables, or toss all the Vegetables together and stuff the Pitas. This recipe uses the same Vegetables that are served in a Greek Salad. You can also go the Halifax Donair route and just add in Diced Onions & Tomatoes.

Hali Gyro Cheese

Crumbled Feta Cheese is very nice. So is a 3:1 blend of shredded Mozzarella & Provolone Cheese or just sliced Provolone Cheese.

If using the Mozza & Provolone or Sliced Provolone Cheese, these can be placed on the meat after it has just finished cooking and covered to melt the cheese. Then the Hali Doner Meat can be scooped into the Pita Bread. Or you can just place on the Hot Hali Doner Meat and roll. The residual heat from the meat will assist in melting the cheese a bit.

Hali Gyro Sauce

The main sauce is Tzatziki Sauce that is spread on the top flap and only the top flap. This is because the Tzatziki will soften the Pita Bread quite a bit. So you want to be able to fold and tuck this in to include as part of the filling, while the outside of the Pita wrap stays firm for eating.

Another sauce that can be added is the Red Greek Sauce. Drizzled over the Vegetables or Meat. The Mild Mayo Sauce alone without any Tzatziki is wonderful too. Fantastic with Chicken or Pork.

Can you Freeze Gyro Meat

Absolutely, and it’s extremely easy and perhaps more convenient since you can make large batches up. Portion out the marinated meat into Ziploc bags and freeze. Remove from the Freezer the night before to place in the refrigerator and pick up where you left off when it comes time to cook it.

The best part is that the meat can be used to make this recipe for Hali Gyros or for other dishes that contain cooked Donair Meat, for many dishes using the Hali Doner Meat, including the Hali Cheesesteaks.

This is a quick meal too once the meat is marinated. Since it only takes about a few seconds to steam the Pita Bread and 8–10 minutes to cook the meat. Make a bunch of 1 lb portions and freeze them in Ziploc bags. Take out the night before and place in the refrigerator to thaw overnight, and have dinner ready in less than 30 minutes.

Hali Doner Gyro

For the Hali Doner Gyro, use thinly sliced Beef with the Hali Doner Marinade, Lettuce with diced Onions & Tomatoes with 3:1 Mozza & Provolone Cheese blend and Donair Sauce.

Sprinkle the Cheese on the meat just as it finishes cooking and cover to melt the cheese. Transfer to the Pita Bread and top with Donair Sauce, Diced Onions & Tomatoes and Lettuce.