For the Donair Meat:

Add ground beef to a bowl. In a small bowl, mix all spices together, the salt, cayenne, oregano, black pepper, smoked paprika, onion powder, and garlic powder. Sprinkle over meat. Mix meat thoroughly to incorporate spices. Cover and place in the refrigerator for one hour. In the meantime, chunk the bacon into chunks and place back in the refrigerator as well.

After the beef mixture had been in the fridge for an hour, preheat oven to 300°F.  and place a rack in the center. Add the cold beef mixture to the bowl of a food processor with the bacon and onion. Process to a smooth puree, about a minute total scraping down as needed.

Line a sheet pan with a piece of foil,  add the beef mixture on top and form into a log about 1 1/2″ tall, about 4″ wide and 6 inches long. (Exact measurements may vary; the important measurements are the height, 1 1/2″ and the width, 4″ inches.). Turn up the edges of the foil to catch any drippings and bake for about 30 minutes until a thermometer registers 155 degrees F. Let rest for at least 30 minutes or make ahead; it will keep for several days in the fridge.

When ready to make donair, thinly slice and pan fry or grill over medium-high heat (if grilling, preheat the grill, clean well and lightly oil grate) and cook until browned and caramelized and juices are showing. Remove from heat as finished and tent with foil to keep warm as the rest is finished.)

For Serving:

Mix together butter and garlic powder. Adjust to taste. Spritz Pita with water, add to skillet and heat until warm and slightly browned in places or lightly grill. Brush lightly with the butter/garlic mixture. Wrap in a towel to keep warm and set aside.

When ready to serve, add several slices of the beef to the pita, top with the lettuce and cheese. Drizzle with sauce. Add the remaining toppings, first the cherry tomatoes, then the peppers, both mild and hot, then a little more cheese. Finish with pickled onion.

The Donair Sauce:

Make as the beef is resting before being mixed so the flavors of the sauce can blend. Mix all ingredients together. Cover and refrigerate. If the sauce is too thick to pour when ready to serve, add warm water by the teaspoonful until desired consistency is reached.