First Try... Halifax Donair Cooked On Vertical Beer Keg BBQ! Welcome Friends! Welcome back to the kitchen, today we are making Halifax Donair at home. If you have been following along you might have seen some of the videos where Julie and I went to Mexico City and we did a street food tour, eating a whole lot of Tacos al Pastor. It occurred to me that I've got a beer keg and I could turn that beer keg into a charcoal burning vertical rotisserie. But before I get into making tacos and shawarma I thought I would do something homegrown Canadian I'm gonna make a Halifax Donair.
Ingredients:
1.5 Kg (3 pounds) ground beef
15 mL (1Tbsp) pepper
15 mL (1Tbsp) paprika
15 mL (1Tbsp) onion powder
15 mL (1Tbsp) oregano
10 mL (2 tsp) garlic powder
10 mL (2 tsp) salt
5 mL (1 tsp) cayenne powder

Sauce:
250 mL (1 cup) evaporated milk
175 mL (⅔ cups) sugar
7 mL (1½ tsp) garlic powder
60 mL (¼ cup) white vinegar

For serving:
Thin pita breads
Sliced onions
Chopped tomatoes

Method:
Combine beef and spices in a mixer, and mix until emulsified.
It should look like a fine pink paste.
Form around the rotisserie.
Place in the fridge for 3-4 hours.
Make the sauce by whisking together all of the sauce ingredients.
Refrigerate until ready to use.

Cook the meat on the rotisserie until the outer edge reaches your desired 'doneness'.
Slice thinly from the rotisserie.

Build a Beer Keg BBQ: https://youtu.be/XzF3WrpkCWg

Cooking shawarma on the Beer Keg BBQ: https://youtu.be/O-l15BPX8tw
Cooking Tacos Al Pastor on the Beer Keg BBQ: https://youtu.be/XWdiT64_UM0
Cooking Halifax Donair on the Beer Keg BBQ: https://youtu.be/VrGYnGY_kWc


Mexico City Street Food Tour: https://www.youtube.com/playlist?list=PLgOb3zseg1hR49DUXgKlvuPRgpzkRMURY

#LeGourmetTV #GlenAndFriendsCooking

0:01 - Making Halifax Donair at home
1:20 - Mixing Halifax Donair meat & Spices
4:32 - Shaping Halifax Donair meat onto a vertical spit
6:02 - Making Halifax Donair sauce
7:19 - Cooking Halifax Donair on a charcoal grill
9:17 - Tasting Homemade Halifax Donair