The history of the donair is a little murky. Its predecessor, the doner kebab, was made in the 1950s by the owner of a Turkish kebab house in Berlin. The Greek adaptation, the gyro, soon followed, and it was this version that Peter and John Kamoulakos tried to introduce to Bluenosers during the late 1960s at their small restaruant in Bedford, N.S. The brothers soon found, however, that Nova Scotians weren't so fond of lamb served with a yogurt-based sauce. They ditched the lamb for beef and crafted the distinctive sweet sauce, creating something quite removed from shawarma and kebab.
