HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconEast Coast Style Beef Donair
East Coast-Style Beef Donair

East Coast-Style Beef Donair

with Sweet Garlic Sauce and Frites

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Say "Hello" to the east coast with our Sweet Garlic Donair Sauce! We've drizzled it over our middle eastern spiced beef gyro, tabouli and spiced fries. Don't forget to add some fries to your pita for an extra crispy crunch!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

285 g

Beef Strips

1 tbsp

Shawarma Spice Blend

2 tbsp

White Wine Vinegar


10 g


2 tbsp


(ContainsSulphites/Sulfite, Egg/Oeuf, Mustard/Moutarde)

227 g

Coleslaw Cabbage Mix

20 g


56 g

Red Onion, chopped

2 unit

Pita Bread


340 g

Yellow Potato

Not included in your delivery

1 tbsp


5 tsp


3 tbsp


Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)0 kJ
Calories1234 kcal
Fat78 g
Saturated Fat15 g
Carbohydrate88 g
Sugar12 g
Dietary Fiber14 g
Protein45 g
Cholesterol70 mg
Sodium769 mg
Utensilsarrow down iconarrow down icon
Parchment Paper
Baking Sheet
Measuring Spoons
Paper Towel
Large Bowl
Garlic Press
Large Non-Stick Pan
Aluminum Foil
Small Bowl
Instructionsarrow up iconarrow up icon
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Preheat the oven to 450°F (to bake the frites and toast the pitas). Start prepping when the oven comes up to temperature!

Wash and dry all produce.* Cut the potatoes into 1/4-inch fries. On a parchment-lined baking sheet, toss the potatoes and half the shawarma spice with 1 tbsp oil (dbl for 4 ppl). Season with salt and pepper. Roast in the middle of the oven, until the potatoes are golden-brown, 25-28 min.


Meanwhile, mince or grate the garlic. Pat the beef dry with paper towels. In a large bowl, toss together the beef, onions, remaining shawarma spice, half the garlic and 1 tbsp oil (dbl for 4 ppl). Season with salt and pepper. Set aside.


Roughly chop the parsley. In another large bowl, whisk together 1 tbsp vinegar (dbl for 4ppl) and 1 tbsp oil (dbl for 4ppl). Season with salt and pepper. Add the coleslaw mix and half the parsley. Toss to combine. Set aside.


Heat a large non-stick pan over medium-high heat. When the pan is hot, add 1 tbsp oil (dbl for 4ppl), then the beef mixture. Cook, stirring often, until the beef is browned and cooked through, 2-3 min per side. (TIP: Cook to a min. internal temp. of 71°C/160°F.**) Transfer to a plate and cover with foil to keep warm. (NOTE: Cook in two bacthes for 4 ppl. Use 1 tbsp oil for each batch.)


Meanwhile, in a small bowl, combine the mayo, remaining vinegar, remaining garlic and 1 tsp sugar (dbl for 4 ppl). Stir to combine. Set aside. Wrap the pitas in foil. Place on the top-third of the oven. Toast until warmed through and lightly golden, 2-3 min.


Sprinkle the remaining parsley over the fries. Divide the beef and coleslaw between pitas. Drizzle over the donair sauce. Serve remaining donair sauce on the side to dip the frites into!