Halifax donair is a version of the döner kebab. The meat is sliced from a loaf of ground beef, flour or bread crumbs, and various spices cooked on a vertical spit, and the sauce is made from evaporated milk, sugar, vinegar, and garlic. The meat and sauce are served rolled in pita bread with diced tomato and onion. This version is generally so packed with ingredients, that the pita is almost there for ceremonial purposes.

College Falafel at College St. and Ossington Ave. at the west end of Little Italy serves a tasty version of Halifax donair. They use halal donair meat (for the taste, not the halal designation) that is sliced and cooked with onions on a flat-top grill instead of on the vertical rotisserie (to keep the meat from drying out). This is put in a warmed whole-wheat pita with onions, tomatoes and homemade sauce made from condensed milk, vinegar, garlic powder and sugar.