Home Cooking 1

Donair on a Skewer

mack1987 | Jun 2, 2016 01:55 PM

I tried making a donair on a skewer (or gyro, depending where you live). The meat is typically ground really fine, spices added, and then it's packed together really tightly onto a skewer and placed on a broiler. The problem I encountered were air pockets that made the donair fall apart and eventually it just dropped off the skewer all together.

Does anyone know how they get the meat so fine and packed so well that they don't run into these problems?


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