• Combine the spices with the meat and mix them together well. Add the spice mixture to the meat and work the spices through the meat with your hands.
• To help develop the proper texture of the meat, forcefully throw the meat down on the counter about 15 times, kneading each time.
• Form the meat into a loaf and wrap in plastic wrap.
• Prepare your grill or smoker for indirect cooking and heat to 350 degrees. Cook the Donair until it reaches an internal temperature of about 160 degrees. Remove the loaf from the smoker and allow to cool, or cover and refrigerate it overnight.

Making the Donair Sauce

• Combine the sweetened condensed milk, vinegar, and garlic powder in a bowl. Mix with an electric mixer until combined and thickened. Refrigerate for at least 2 hours or overnight.

Finishing the Smoked Donair

• Remove the meatloaf and Donair sauce from the refrigerator. Slice the Donair into ¼ inch slices.
• Heat a small amount of cooking oil in a heavy bottomed pan over medium heat. Fry the slices of Smoked Donair for about 1 minute per side or until nicely browned and warmed back through.
• Warm the pita bread and fill with the sliced Donair, tomatoes, onion, and Donair sauce.