If you make gyro meat, what is your best "go-to" recipe for it?

This is a recipe for the Halifax donair meat, as well as the Halifax sauce.

Disclaimer: I haven’t made it. It looks similar to other copycat donair recipes.

The processed Halifax donair meat is the same as the processed gyros meat.

Halifax donair is always made from the minced processed type meat.

I have only had commercial Halifax donair, but the meat used is the same as the fast food gyro meat and the frozen bricks of gyro meat.

https://lweb.cfa.harvard.edu/~gpetitpas/Links/Donair.html

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