Start by making the donair sauce. In a bowl, whisk together the sweetened condensed milk, garlic powder, and vinegar until smooth. Let it sit for at least 1 hour in the fridge to allow the flavor to develop. It can also be made the night before.

Next, prepare the meat. In a large bowl or stand mixer, combine the ground beef with all the spices and breadcrumbs. Mix on medium-low speed for about 10 minutes, or knead by hand for 15 to 20 minutes, until the mixture becomes smooth and sticky in texture.

Preheat your oven to 350°F. Shape the meat into a tight log on a clean surface, slamming it onto the counter a few times to remove air pockets. Slide a metal skewer through the center if using, and wrap the meat tightly in foil, sealing both ends. Place the log on a baking sheet and bake for 2 hours.

After baking, remove the foil and return the log to the oven (or use an air fryer) to brown for an additional 20 minutes. Let it rest for 5 minutes before slicing.

Use a sharp knife to shave off thin slices of the meat. Pan-fry the slices in a small amount of oil until golden and crisp on the edges. While frying, place a pita on top of the meat to warm and soften it.

To assemble the donair, lay the warmed pita on foil. Add donair sauce, a layer of meat, diced onions, tomatoes, and more sauce on top. Cheese is optional but adds a delicious twist. Wrap the pita tightly in foil and warm it in the oven at 350°F for 5 minutes if desired.

Repeat for as many donairs as you want to make.