Halifax Style Donair Kebabs In a Hot Dog Bun topped with Diced Tomatoes, Onions and Donair Sauce. Optionally with Mozzarella Cheese.
Servings: 6 portions
Equipment
- Turkish 1 Inch wide Metal Skewers
Ingredients
- 1 lbs Raw Donair Meat - Rested for 1 hour or more
- 6 Hot Dog Buns
- Donair Sauce
- 1 Tomato - diced
- 1 Onion - diced
- Optional Mozzarella & Provolone Cheese 3:1 Ratio - Stuffed inside the Cavity or on top
Instructions
- Have the Donair Meat prepared. Place the Oven Rack at top position and on Broil. Allow to come to Temp while preparing. After the Donair meat has had time to rest in the fridge. Weigh the meat out into 75 g portions. This should give you about 6 Kebabs.
- Shape the 75 g portions unto the Skewers with wet hands and Place the Skewers on top of a casserole dish, this serves to hold the meat up and away from any contact on the meat and as a drip pan. Optionally, you can grill these.
- Place the Casserole Dish with the Kebabs on the Top Rack and Broil for 1–2 minutes. Flip and Broil the Other Side for 1–2 minutes. Flip again every 1–2 minutes until nice browning. Total Time of about 10 minutes or an internal temp of 165 F. Remove and allow to cool. Reduce the Oven to 450 F and Move the Rack to Middle Position.
- Brush the Hot Dog Buns with Garlic Butter, then Steam the Hot Dog Buns and place them into the casserole dish you just used. Place some Donair Sauce on. Optionally Fill the Kebabs with Mozzarella Cheese, or open the Kebab up to stuff with Cheese and place into the Hot Dog Bun.
- Place the Donair Dogs into the Oven for 5 minutes. Remove and Sauce on more Donair Sauce and Top with Diced Tomatoes and Onions. Garnish with Parsley if desired and serve.
Notes
The Toppings can go on after or Before the Oven Bake with or without Cheese.
You can soak the Onions in water to help take off some of the edge if desired.