Preheat your oven to 350 °F (175 °C). If using an Ooni, you can check the temperature of the baking stone quickly, accurately and from a safe distance with an infrared thermometer. 

Line a baking tray with parchment paper.

Add all the ingredients to the bowl of your stand mixer. Mix using the dough hook on high until the mixture is smooth and pastelike, about 3 to 5 minutes. Alternatively, you can also mix all ingredients in a large bowl using a rubber spatula. 

Remove the meat from the bowl and form it into a tight loaf about 10 inches (25 centimetres) long and 6 inches (15 centimetres). Place the loaf on the baking sheet lined with parchment paper, then cover the meat with foil.

Place the tray in the oven and bake until the internal temperature is 150 °F (65 °C), about 30 minutes. Use the internal thermometer to check this. 

Remove the foil and continue to cook until the internal temperature reaches 170 °F (75 °C), about 10 to 15 minutes.

Remove from the oven and let cool completely. Once cool, cut the donair meat into thin slices or crumble. Use it to top your donair pizzas, for a pita sandwich or as is!