This traditional Lebanese dish made with seasoned meat and a tahini sauce is enjoyed in many parts of the Middle East.
Although there is a rustic simplicity to Dash’s Donair recipe on this website, this version of donair is much more satisfying, so I’m surprised more people haven’t tried/reviewed it. The marinade adds a lot of body and flavor, making the beef especially tasty. I only make a few minor changes: 1) Surprisingly, I think whole wheat pita complements the dish better 2) I serve with lettuce, tomatoes and onions so family members can make their own sandwiches and 3) for the sauces, although I like hummus, I think it takes away from the flavor of the meat in this dish. I also remove the tomatoes from the parsley sauce because I serve with fresh tomatoes. This makes the parsley sauce stronger, but nestled among the meat and veggies, it doesn’t overwhelm. (As a side note, I usually have a lot of the parsley sauce left. Instead of throwing it away, I recycle it into another dish. I cut large tomatoes in half – the hothouse/jersey variety – spread the tops of the tomatoes with a large spoonful of the parsley sauce and bake/broil in the toaster oven for 30 minutes. It makes for an interesting twist on the tomato/pesto side dish that goes well with a lot of meat/chicken meals.) I enjoy this recipe for lunch or as a light dinner, but it is particularly in demand with the menfolk during football season. - 26 Jun 2008 (Review from Allrecipes US | Canada)
I'm 100% Lebanese this dish is also known as Shawarma...for a nice kick add a little orange juice or some orange peel in the marinade (true Lebanese secret) - 18 Jul 2011 (Review from Allrecipes US | Canada)
it was good we used chicken instead of beef but other than that followed it to a T. we'll make it again my husband was a HUGE fan. - 23 Mar 2008 (Review from Allrecipes US | Canada)