I'm starting to wonder if anyone has ever seen the movie Soylent Green? I've noticed it's never on telly any more.. none of the corporates want people to even think about where this kind of "food" is all going in the end..
@@gerrypippin2263 He's never professed to being able to cook. No cooking skills required to warm up these processed food. Just a strong stomach required for some of this yuk.
Pitta bread..,. Run under a tap make it moist / wet.. shake off excess. Pop in toaster on low heat. Warms it up and helps to split it open . The water stops toasting or burning.... Works for me 🤷🏻
That list of ingredients sounds more like pet food. I'm sure my local neighbourhood fox would happily eat it though! Take care, you go above and beyond with your reviews.
What you doing gaz!!! You have to toast the pitta and it will naturally separate by creating a pocket, and hardens the outside to make it more robust to keep everything in , at the kebab shops the use the grill to toast them if you have noticed
We love this, when cooking we add water to the pan with a lid to create a steam effect, comes out soft and delicious like takeaway doner and brings out the flavouring, we then save money using this and creating a fakeaway rather than a takeaway kebab. Goes lovely with salad and flat-breads.and either the M&S roasted garlic sauce or the Heinz turkish garlic sauce.
A question to you,is this meat fully cooked,because I don’t believe it is sold in packages in this country,only in restaurants,and street carts.I was thinking you only need to warm it up if it’s cooked.Gareth made such a mess of the whole thing,your way of warming it up sounds so much better.
"You can tell Halloween is coming" Gareth, I'd have dug a hole in the back garden, thrown the lot in and then burned it with fire while a local priest performed a cleansing ritual! Absolutely horrific food but after a few beers... you could probably twist my arm💀💀💀
Hi Gareth, try heating a pita first and then cutting it, the halves will separate/ split much easier then. Edited to say you've mentioned this later in the video!
Hi Gareth from Spain. When you said the sweepings off the floor, I was already looking for the print of someone's trog boot. 2.5% salt!!! It's your BP and ticker that I'm worried about. This sounds like something best to be avoided, especially at that price.
Whenever I see the words mechanically separated chicken, I get a picture in my mind of some kind of Wallace & Gromit contraption pulling chickens apart. As you say, can't beat a good Turkish restaurant.
Mechanically reclaimed chicken is the smallest amount of meat and the rest is crushed chicken bones, which is blended with rusk and spices and then put in ready meals, sausages, chicken nuggets and shaped chicken pieces, kebab meat etc, etc.
YUK! you get the same in chicken nuggets, hot dog sausages e.t.c. e.c.t., I wouldn,t give it to the "cat" for fear of a vets bill! as for the "Wallace and Gromit machine" Google it!! your assuption is bang on! the whole raw chicken is put in a "mincer/ crusher, bones, gristle, the lot! and turned into a "paste" which is then shaped accordingly??? disgusting,!🤮🤮🤮....
Try Colmans Doner mix with a pack of lamb mince from Aldi. Mix it well and squish it so it holds together, make it into a roll and wrap in foil, tighten it up and cook in oven. Spot on!
Hi Gareth I have started making my own, I buy minced lamb add some grated garlic to it then add Tongmaster donor kebab spice mix available on the internet, 100grams lasts a long time. shape it into a loaf shape pop it in the oven till cooked then slice it thinly and its delicious just like a good takeaway.
Mechanically separated chicken.... "Oh no there the words you don't wanna hear aren't they" 😂😂 brilliant! I enjoyed the laugh Gareth, I wouldn't have eaten it either mate, bloody £4 aswell... Cheers 🍻
HI GARETH DEBRA HERE FROM SOUTH WALES FYI it is best with pitta bread to cut them once you have warmed them. I zap mine in the microwave for around 45 secs to one min.
we get this kebab meat and ive found the best way to cook it is at 200 in the air fryer for about 5 mins ish, i get a 4 pack of warburtons soft white pitta's with garlic mayo and its like a shop bought kebab, sorry to say you killed it by over cooking it, takes the flavour out of it in a pan
You have to toast the pitta first as it creates an air pocket inside which is easier to open. That Donner meat looks nasty for £4 though. What is happening to Iceland's prices? Pure greed on the part of these super markets. I remember when a packet of Donner meat was about £2 at most.
£2.20 for Jahan doner meat at Asda for 600g , get it in quick though as they’ve deleted it off their website which means for some reason they’re phasing it out
a tip for opening pitta. toast it on low setting until it starts to puff up then hold it using kitchen roll and you can open it easily with the tip of a knife
not really you can make something similar but true doner is very hard to make at home you will need a lot of equipment, you could make something that tastes very similar though and its not like the frozen one is true donna anyway lmao. To be fair you know whats in the frozen one cause you can just read the ingredients even though it might put you off haha even though i just realised most doner at kebab places is also the same as the frozen one ingreidants wise unless they call it a lamb doner
Yep! we've done that, + plus we made the chilli sauce that was exactly like you get in the Kebab shop. Tin of tomatoes, several cloves of garlic, medium onion, small teaspoon of mint sauce and a dash of hot chilli sauce......whizz it all up, and taste afterwards to adjust the heat if needed to your taste.
Mate, 500g of minced lamb (20% fat) is £5.25 at Sainsbury's and this is the best homemade Donner recipe I've found so far after years of searching, everything is from Sainsbury's mainly because they've got everything and its only down the road from me. 500g 20% Fat Lamb Mince 3/4 ts Mixed Herbs (Not Italian) 1 and 1/2 ts Onion Granules 1 and 1/2 ts Garlic Powder 1 ts Hot Smoked Paprika (Its in a red tin) 1 ts salt 1/4 ts ground black pepper a couple of small hot red or green chillies de-seeded and finely chopped if required for extra heat. Chuck it all in a food processor and and give it a good chopping up until its like a paste. Put the mixture on to tin foil and shape it into a rectangular sausage, tightly wrap the foil around it and put in the fridge until needed. To cook, middle shelf of the pre-heated oven Gas Mark 4 for 45 minutes. Remove from oven and peel back the foil to let it cool for 20 minutes. MOST CRUCIAL PART.... Pour all of the liquid from the baking tray into a frying pan/wok with a lid. When the meat has cooled slice as thinly as possible, I find it easier to cut the meat sausage down the middle length ways and then in half. Put the now thinly sliced meat into the frying pan/wok and gently heat through while preparing your salad and naans, keep turning the meat to coat it in the juices. When everything is ready put the meat in your naan with salad, add Crucials Mint & Yogurt and Chilli & Garlic sauces. Guaranteed the best 100% homemade Donner that you can get!
You might want to check the ingredients at your local Turkish restaurant. I doubt that it's 100% lamb! Apparently, pretty much all of the lamb doner meat in UK is produced by three or four manufacturers. The lamb content typically varies from 88% to 55%. Kebabs claiming to be 100% lamb will be at the top end of this range, with the balance made up of binders (various starches), flavourings, and preservatives. You will probably find that the ingredient in your local kebab shop doners is not much different to the supermarket product!
I've noticed the majority of the kebab places in my city now, use a mix of meat and call it lamb, you can taste that its more burger-y or chickin-y. Even the ones that taste a bit of lamb are far less so than years ago.
Evening Gareth! Going back 30 years, I rented a warehouse in East London opposite a factory that made these things.Honestly the gaff was a tourist venue for every critter you could think of, we could see them throughout the day, can't imagine what it was like at night, when the "bi-products" were poured down the drains. I hope times have changed, but I never found out wot the 'Mystery Meat' ever was. My admiration/sympathies for your unnerving dedication. VBW x
It looked just like kebab meat ,however knowing what was in it made me feel the same as you ,all the things that go into our foods,is beginning to get more and more bottom of the barrel by the second however Gareth I you and many others won't be buying this kebab meat because its not what it is ,its something else, thanx for another fab review looking forward to your next one 😊🤑🤑 I also only eat shish kebab when having one ,never Donner 😊
I agree Gareth the ingredients are disgusting however it’s what we expect nowadays cuz of inflation and the fact it’s a frozen product it must contain stuff like soy that can last years at the back of the freezer
to be fair thats the same ingredients as a doner from the kebab place, its only lamb if it says "lamb doner" its been happening for years and lets be real we dont eat doner to be healthy lmao, good video as always edit: iv never had one from a restraint before only takeaways that does sound good
A cheeky hack I use to separate a pitta is after toasting just poke a small hole in the edge with a knife then blow into it! It will balloon apart making it easy to cut into. Be careful of the hot steam blowing out. Something tells me Elfen Safety would not approve 🤣I wouldn't serve my guests this but for just me its a good trick.
Hey Gareth ! Every time I hear about a British person having a Doner kebab, I get a little sick feeling in my stomach. Here's why. I'm from the US. In 1846/47, the Donner Party was a group of people from the MidWest who headed out to California in search of a better life during the Gold Rush. Long story short, they got stranded in the snow of the Sierra Nevada Mountains and the survivors survived by eating the corpses of their fellow travelers and apparently, two native American guides who were very much alive were murdered for the sake of the others eating them. So I get a wonky tummy when I hear the words Doner Kebab. ....HAPPY HALLOWEEN !!! Btw, this is a true story and not a joke
In Kubrick's "The Shining", Jack giggles while describing this event to Wendy and Danny as they head up the the hotel in their clapped-out VW. I knew then it was going to be a fine movie!
If you're put off with the ingredients, then surely you know its almost identical meats used in a Kebab tower. BUT the old packs of this kebab meat from Iceland was miles better and was stripes of meat and cooked better.
Yes, I agree I started using those packets last year and like you say with minced lamb it's superb, I roll it out thin on the counter top then whack it in the oven, magic👍
Had that the other week....yep it's full of you know what. But it goes down well after a few beers. Same as everything I think .. moderation. Good vid mate,keep em coming.
Iceland also sells 'King Kebab House' donner meat which is actually quite nice. Slightly higher lamb content than the one you had. I like it mixed with the iceland chicken shawarma in a pitta bread or toasted tortilla.
They stopped selling King Kebab, this is the replacement, any Iceland/food warehouse that is selling it still is just using up the remaining stock. If you look at their website you’ll see it’s been removed on there too.
I used to buy those pitta breads , I put mine in my toaster for about a minute , as I liked mine a bit crispy , and it would puff up , and it was easier to cut and put the meat in
I bought donner meat from home bargin I think it was 400g or could be heavier it was £1.59. And it was great for the price . Worth a go if you got home bargain by you.👍
Someone said to try this so I searched and it brought me to the main man. I dont think I'll be trying this now. 2.5 grams of salt my BP just raised reading the amount of salt in that! You're a brave man, I'm sure Charley and the team will be in touch for your reward for your tremendous service to the British public. I salute you Sir 👏 I couldn't eat that 🤣🤣
In the 70s I was travelling in the Middle East. They had a donor kebab stall in the market. I thought oh dear they’ve burnt it, because the meat was black. Then the guy smacked the surface with a spatula and up soared the black surface only to resettle back a minute later. People were lining up to buy it. Nobody was fussy in those days. But never been able to face a donor kebab since.
About MSG, we have a local butcher here and his souvlaki cubes are unbelievably great and tender even if you overcook them on the grill. He never wanted to tell me, how he accomplishes it. Most, he says, comes from the quality of the meat. I think he puts "meat tenderizer" which is a combo of salt and msg. I tried this with untreated cubes from a different butcher and it kinda tasted the same. MSG is also used by high class restaurants. They just won't admit it. So, in the end, MSG is totally ok to use.
Chinese cooking uses a fair amount of msg. it's there to hold flavours/umammi. and yes, I have a little bag of msg that I bought in Chinatown, Manchester. my fav shopping location :-D
@@frothe42 I saw a video where Chef Elizabeth Haigh put some MSG, Knorr or whatever cubes into a chicken dish or preparation for a chicken dish. They all use it and she is even a Michelin cook! I also think they put it into McDonalds beef patties. No natural beef patties taste like this. Yes, I know there is Wagyu patties, but McDonalds use normal mince. So, it is almost everywhere and surely they don't even tell us.
@@InTheSh8 I try to read ingredients from time to time, if I see something that I don't like, for example, sugar in tomato sauce, I will not buy. I do like processed foods, but I also try to limit my intake and read the ingredient label. I also cook with limited spices and herbs. I will never use MSG!
Make my own doner meat so I know exactly what is in it, mix the meat & spices & freeze into a block. Slice it as needed & it cooks really quick, tastes better than any takeaway I’ve had in years.
Glad you tried that so I don’t have to. I doth my cap to you for that so thanks Gareth 😂 There’s a Doner Kebab Pie out now from Pukka Pies have you tried that yet?
I love this stuff! I really don’t think £4 is too bad a price especially in the 3 for £10 offer. I always prepare it in a pan but I let it defrost first or leave the heat on low with the lid on until it’s defrosted. You keep the meat in the strips and avoid overly crisp/dry bits. Tastes exactly the same as one from a kebab shop…likely because it’s the same stuff being bagged up, just that you can read the ingredients when in the kebab shop.
@@JohnSmith-il3kv mechanically separated chicken is literally the worst 'meat' you can buy, it's tiny bits of meat blasted off the chicken carcass after it's been completely stripped, they then throw in soft tissue and chicken skin through a massive blender to make is taste something like chicken. It is exactly the same process they use to make petfoods, the difference is you are paying 3x the price for the human version but it's the same product. Iceland should be ashamed but they won't be. It's all about pumping up the stock price for a sale.
Get ya pita bread into a hot dry frying pan, soon as it starts to toast flip it over and wait for it to expand (blow up like a balloon) It'll cut much easier and open up and not fall to bits.
Tried these recently. The first time I fried them and they were awful because they crisp up too much. The second time I microwaved them and they were miles better.
Gee not impressed with that pitta bread. Here in OZ we have a Souvlaki bread at the supermarkets, that is pretty good. In fact it is close to the kabab bread [Golden Top Bakery] that is legendary here. Anyway. I also buy from the local Kabab shop a container of just the meat and make my own Kabab at home. Some Kabab shops don't like selling just the meat for some reason. I just have to stop putting too much chilli sauce on mine. A bad habit of mine. LOL!
Gareth i run quick splash of water on both sides of pitta shake off and drop in toaster for for 1 min . puffs pitta bread up nice and fresh easy to open then
I like too blend my pitta with water first into a paste then make a 12 foot bonfire then smear the paste onto a shovel then dangle if from a helicopter above my fire untill black...then I take my 2 flat pieces off pitta charcoal put onions sauce peppers n lamb inbeetween then put into a white carrier bag and put the lot into a cannon and fire it into space....honestly when it comes back down its amazing you just need a giant fishing net too catch it all but its good stuff...
Iceland's frozen lamb mince works out at £2.82 for 340g. I'm not sure how realistic it is to expect them to add herbs, spices, breadcrumbs or other filler AND do the additional processing for £4 (especially given that many customers would buy as part of the 3 for £10 deal) ...
Listen: 1kg of unfrozen, 60% beef 40% pork mince at aldi. I got 3 last week ,froze 2 made a stew sort of thing with loads of veg and spuds and gravey all in on big pyrex dish. It was bloody beautiful. But a fiver for 1kg? You cant go wrong. (No, i dont work for aldi lol)
I must admit, I bought a bag last week, and did read the ingredients before I bought, and as you say, it tasted spot on! I've bought another 3 bags! Just handy when I fancy a kebab now and again, with pitta, salad, chilli and garlic mayo. 😋
£4!!!!! I remember buying two of these from priceland for £4. Infact I've still one in my freezer, might hang onto it it and resell it in a years time.
The final outcome is a meat containing around 85 percent lamb (or whatever), 5 percent seasoning, 5 percent bulking agent, and 5 percent rusk. The latter ingredient is a common feature of other meat products such as sausages, burgers, and pies, as it helps to hold the flavors, color, and seasoning.
I enjoy the Doner meat in Home Bargains - 600g for £1.59. Yours looks more like "kebab shop" doner meat though - the Home Bargains stuff is very uniform in size/shape. Decent in the air fryer for a few mins though!
A donner/ gyro is made of different meats in different places. In Greece and Germany very often pork, in Turkey or in certain Asian run establishments it will be seasoned lamb meat as some cultures do not eat pork. Doesn't mean any particular one is right or wrong, for me it's the taste and the spices.
You can make proper Donar meat at home and it's really tasty. Tong Master Donar spice mix and Lamb mince (fatty). Follow the instructions on the spice packet, use a bread tin to shape it and you have a beautiful kebab meat in an hour or less depending on the amount. The hardest part is slicing it very thin.
We usually warm pittas in a toaster or under a grill. The heat opens up the bread and creates a pocket of air. You have to watch to make sure the pitta doesn't burn...but once it swells take it out, hold it with kitchen paper or tea-towel - it will be very hot - and slice it open with a knife...it creates a nice warm pitta pocket.
I warned you about Kebab meat a few months back.....I got mine from Morrison's, and it was absolutely foul. The smell that emanated from two types of cooking it (microwave and frying) turned yer stomach! Even my dog wouldn't eat it, and that's saying something!
A Doner Kebab is usually eaten after a heavy drinking session as you make your way home from the pub. So your senses are dulled, your taste buds drowned in beer and you're not too steady on your feet. Plus we don't buy them from Turkish restaurants, Gareth. We buy them from "catering wagons" with very questionable standards of hygiene. It's best to buy them during the Doner hunting season when you might get a freshly shot one.
look the ingredients up on the website, there's also lamb toenail's in the final product when you bit into it with the pitta you could hear the crunch.
lol I have seen the large meat skewer thing being made up for donner kebab. This was done by pressing down meat layers and building the tower up the large skewer, and yes the restaurant did use lamb, chicken and beef. So I guess it varies from place to place.
Ive tried doner meat like this before. I find the best way to cook it by far is to steam the meat. It stays juicy and doesnt dry out that way. It is never suggested though, but is the best way, trust me.
You can make your own in a film lined tin, cook it in a Bain Marie (hot water in a pan with a grid in the bottom). A small camping gas heater with the double bank of flame makes an ideal grill for browning it. I'd suggest an electric knife for slicing it. Warm the breads, spray them all over with water and seal them in something, so the steam makes them all soft. Stress they are a treat or the kids will want them weekly.
That was an hilarious video. Your a better man than me to try this. I think you should go to try some finest ranges especially leading up to Christmas. Keep the videos coming 😊
In Oldham where I am from you can buy those Donner kebab things from a freezer from the Asian shops, they are called a hoof £16 for that massive thing that you see on a rotisserie in a kebab shop I thought of getting one and just slicing bits off it and grilling it but you can't buy the chilli sauce store bought anywhere that tastes like a kebab shop and I personally think the meat itself is not nice without the sauce.
So glad your still uploading I haven't beennvery active due to health reasons but this is another great review pal 👍 also lil tip with pitta bread heat it up in the toaster/hrill first before cutting open and they open a treat
I'm starting to wonder if anyone has ever seen the movie Soylent Green? I've noticed it's never on telly any more.. none of the corporates want people to even think about where this kind of "food" is all going in the end..
😅😅😅 and you eat spam?
Soylent Green was a brilliant film, way ahead of its time. Makes you wonder, Eh ?
''Soylent green is people!"
It’s not on TV because it’s going to happen 😳
I've watched this film and totally understand where you are coming from.😢
You killed that meal - I've never had a crispy doner in a mutilated pita bread before 😂
🤣
I think the Pita bread was really a bun that someone had rolled out with a rolling pin by the state of it 😂
Its how it would turn out if you tried to cook it after a night out on the sauce.
He can’t cook. He just wants likes.
@@gerrypippin2263 He's never professed to being able to cook. No cooking skills required to warm up these processed food. Just a strong stomach required for some of this yuk.
Pitta bread..,. Run under a tap make it moist / wet.. shake off excess. Pop in toaster on low heat. Warms it up and helps to split it open . The water stops toasting or burning.... Works for me 🤷🏻
Toaster zapped, fusebox tripped!
Did not electrocute myself so that is a plus...
😮
Only you could turn a reasonable Pita bread into a pitiful bread 😅
Yes was a bit crispy 🤣
That list of ingredients sounds more like pet food. I'm sure my local neighbourhood fox would happily eat it though! Take care, you go above and beyond with your reviews.
What you doing gaz!!! You have to toast the pitta and it will naturally separate by creating a pocket, and hardens the outside to make it more robust to keep everything in , at the kebab shops the use the grill to toast them if you have noticed
We love this, when cooking we add water to the pan with a lid to create a steam effect, comes out soft and delicious like takeaway doner and brings out the flavouring, we then save money using this and creating a fakeaway rather than a takeaway kebab. Goes lovely with salad and flat-breads.and either the M&S roasted garlic sauce or the Heinz turkish garlic sauce.
A question to you,is this meat fully cooked,because I don’t believe it is sold in packages in this country,only in restaurants,and street carts.I was thinking you only need to warm it up if it’s cooked.Gareth made such a mess of the whole thing,your way of warming it up sounds so much better.
7 grams of lamb for 4 quid. This is a new low.
It's not even lamb though...
@@jwsuicides8095yes there's lamb intestines eyeballs and gristle👍
Little tip, take it if you will. But cut the pitta after you toasted it.
Agree 100%, it puffs up a bit and forms its own pocket ready to cut the top to open
Absolutely 💯
Just watch out for the hot jets of super heated steam!
Or buy pre sliced
Young Jedi 👍💪🚦
"You can tell Halloween is coming" Gareth, I'd have dug a hole in the back garden, thrown the lot in and then burned it with fire while a local priest performed a cleansing ritual! Absolutely horrific food but after a few beers... you could probably twist my arm💀💀💀
Nice one SHITE !!!!
😂😂😂😂
Get the exorcist priest round with mother terresa and the pope....
'Can tell halloween is coming this is a frankinstein doner kebab' had me in stitches...excuse the pun 🤣😂😂😂😂😂 Also love how you say £4 haha xx
I wouldn't touch it with a barge pole but thanks for another honest review 💜💜💜
The weight of goods is going down at the same rate as inflation but the price still goes up
£4 for 350g ?!!? The Jahan one is only £2.20 for 600g at Asda !!
Hi Gareth, try heating a pita first and then cutting it, the halves will separate/ split much easier then. Edited to say you've mentioned this later in the video!
Yes, this is how we do it with exactly this type of bread here in Cyprus.
Not the sharpest tool our Gaz lol
Gareth, you make the sacrifices so we don't have to!!
Hi Gareth from Spain. When you said the sweepings off the floor, I was already looking for the print of someone's trog boot. 2.5% salt!!! It's your BP and ticker that I'm worried about. This sounds like something best to be avoided, especially at that price.
Haha
Whenever I see the words mechanically separated chicken, I get a picture in my mind of some kind of Wallace & Gromit contraption pulling chickens apart.
As you say, can't beat a good Turkish restaurant.
Mechanically reclaimed chicken is the smallest amount of meat and the rest is crushed chicken bones, which is blended with rusk and spices and then put in ready meals, sausages, chicken nuggets and shaped chicken pieces, kebab meat etc, etc.
Make your own it's epic
Defo Turkish restaurant I find the places at night where all taxi drivers go is usually the best spot damn my mouths watering now
Where the staff don't use soap after a toilet visit? Oh yes you can!
YUK! you get the same in chicken nuggets, hot dog sausages e.t.c. e.c.t., I wouldn,t give it to the "cat" for fear of a vets bill!
as for the "Wallace and Gromit machine" Google it!! your assuption is bang on! the whole raw chicken is put in a "mincer/ crusher, bones, gristle, the lot! and turned into a "paste" which is then shaped accordingly??? disgusting,!🤮🤮🤮....
I picked a pack of this up yesterday - and promptly put it back lol.
Robotic meat is a no go. You are indeed braver then me bro.
It's the remaining meat on carcasses and is used in most tinned and processed meat products. It's can also be in soups and stews
Try Colmans Doner mix with a pack of lamb mince from Aldi. Mix it well and squish it so it holds together, make it into a roll and wrap in foil, tighten it up and cook in oven.
Spot on!
Thanks for the tip!
i do this but air fry better than a pizza shop
Sainsbury doner mix is good too
Oh no he’s cooking the whole bag…… This is turning into a horror show😂👍
Hi Gareth I have started making my own, I buy minced lamb add some grated garlic to it then add Tongmaster donor kebab spice mix available on the internet, 100grams lasts a long time. shape it into a loaf shape pop it in the oven till cooked then slice it thinly and its delicious just like a good takeaway.
Sounds great!
Mechanically separated chicken.... "Oh no there the words you don't wanna hear aren't they" 😂😂 brilliant!
I enjoyed the laugh Gareth, I wouldn't have eaten it either mate, bloody £4 aswell...
Cheers 🍻
Glad you enjoyed it
Mechanical separated meat is used in most tinned and processed meat products 😊
HI GARETH
DEBRA HERE FROM SOUTH WALES
FYI it is best with pitta bread to cut them once you have warmed them. I zap mine in the microwave for around 45 secs to one min.
we get this kebab meat and ive found the best way to cook it is at 200 in the air fryer for about 5 mins ish, i get a 4 pack of warburtons soft white pitta's with garlic mayo and its like a shop bought kebab, sorry to say you killed it by over cooking it, takes the flavour out of it in a pan
thank you for exposing these over priced horrible concotions
'Origin of beef, chicken, lamb & mutton... EU and non EU...' I would not touch this if my life depended on it.. 😑
What’s wrong with eu and non eu?
Really?? SO you like the horse meat substituted and claimed as beef??@@s125ish
You can microwave it ,oven cook it or BIN IT
You have to toast the pitta first as it creates an air pocket inside which is easier to open. That Donner meat looks nasty for £4 though. What is happening to Iceland's prices? Pure greed on the part of these super markets. I remember when a packet of Donner meat was about £2 at most.
£2.20 for Jahan doner meat at Asda for 600g , get it in quick though as they’ve deleted it off their website which means for some reason they’re phasing it out
@@yips_way Farmfoods still do
a tip for opening pitta. toast it on low setting until it starts to puff up then hold it using kitchen roll and you can open it easily with the tip of a knife
Frankenstein donner meat 😂😂 never fail to get a laugh on this channel keep it up bud
Glad you enjoyed
"and woke up next to many of them as well." That is so wrong, and so funny...keep it up, mate!
It's so easy to make your own doner meat at home, plenty of recipes online and you know exactly what's going in it.
not really you can make something similar but true doner is very hard to make at home you will need a lot of equipment, you could make something that tastes very similar though and its not like the frozen one is true donna anyway lmao. To be fair you know whats in the frozen one cause you can just read the ingredients even though it might put you off haha
even though i just realised most doner at kebab places is also the same as the frozen one ingreidants wise unless they call it a lamb doner
Yep! we've done that, + plus we made the chilli sauce that was exactly like you get in the Kebab shop.
Tin of tomatoes, several cloves of garlic, medium onion, small teaspoon of mint sauce and a dash of hot chilli sauce......whizz it all up, and taste afterwards to adjust the heat if needed to your taste.
I agree, I make KFC style chicken, pies pasties burgers etc for the family, still able at 80, not really difficult.
PRECİSELY what I'm doing after having seen this video!
Despite trying a few i have not mastered it yet. Can anyone e recommend a good recipe.
"You can tell Halloween is coming" that proper cracked me up! 🤣
Mate, 500g of minced lamb (20% fat) is £5.25 at Sainsbury's and this is the best homemade Donner recipe I've found so far after years of searching, everything is from Sainsbury's mainly because they've got everything and its only down the road from me.
500g 20% Fat Lamb Mince
3/4 ts Mixed Herbs (Not Italian)
1 and 1/2 ts Onion Granules
1 and 1/2 ts Garlic Powder
1 ts Hot Smoked Paprika (Its in a red tin)
1 ts salt
1/4 ts ground black pepper
a couple of small hot red or green chillies de-seeded and finely chopped if required for extra heat.
Chuck it all in a food processor and and give it a good chopping up until its like a paste.
Put the mixture on to tin foil and shape it into a rectangular sausage, tightly wrap the foil around it and put in the fridge until needed.
To cook, middle shelf of the pre-heated oven Gas Mark 4 for 45 minutes.
Remove from oven and peel back the foil to let it cool for 20 minutes.
MOST CRUCIAL PART.... Pour all of the liquid from the baking tray into a frying pan/wok with a lid.
When the meat has cooled slice as thinly as possible, I find it easier to cut the meat sausage down the middle length ways and then in half.
Put the now thinly sliced meat into the frying pan/wok and gently heat through while preparing your salad and naans, keep turning the meat to coat it in the juices.
When everything is ready put the meat in your naan with salad, add Crucials Mint & Yogurt and Chilli & Garlic sauces. Guaranteed the best 100% homemade Donner that you can get!
I think this excellent idea belongs on another page.
You dont even have cumin or coriander in that recipe and these are the two spices in Donner meat
Do you not realise what this channel is about....
@@barrymore87 How do you know? Do you work in a Donner factory?
@@martinoconnor4314I have taste buds.
Also.... Even on this guys bag of shit meat the most used spice is cumin. Hahahahaha
You might want to check the ingredients at your local Turkish restaurant. I doubt that it's 100% lamb! Apparently, pretty much all of the lamb doner meat in UK is produced by three or four manufacturers. The lamb content typically varies from 88% to 55%. Kebabs claiming to be 100% lamb will be at the top end of this range, with the balance made up of binders (various starches), flavourings, and preservatives. You will probably find that the ingredient in your local kebab shop doners is not much different to the supermarket product!
That’s meat sludge nothing more or less . For £4, you should expect quality meat. What a load of old tripe that meat is. Great video, loads of fun.
For £4 you should expect quality meat? What quality meat are you getting at that price and from where?
I've noticed the majority of the kebab places in my city now, use a mix of meat and call it lamb, you can taste that its more burger-y or chickin-y. Even the ones that taste a bit of lamb are far less so than years ago.
Evening Gareth! Going back 30 years, I rented a warehouse in East London opposite a factory that made these things.Honestly the gaff was a tourist venue for every critter you could think of, we could see them throughout the day, can't imagine what it was like at night, when the "bi-products" were poured down the drains. I hope times have changed, but I never found out wot the 'Mystery Meat' ever was. My admiration/sympathies for your unnerving dedication. VBW x
Oh dear yes rats I bet lol 😆
It looked just like kebab meat ,however knowing what was in it made me feel the same as you ,all the things that go into our foods,is beginning to get more and more bottom of the barrel by the second however Gareth I you and many others won't be buying this kebab meat because its not what it is ,its something else, thanx for another fab review looking forward to your next one 😊🤑🤑 I also only eat shish kebab when having one ,never Donner 😊
Eeerrrr well thank you for trying it Gaz now I don't have to ❤
Not for the first time the funniest thing I've seen in weeks 😂😂
I agree Gareth the ingredients are disgusting however it’s what we expect nowadays cuz of inflation and the fact it’s a frozen product it must contain stuff like soy that can last years at the back of the freezer
to be fair thats the same ingredients as a doner from the kebab place, its only lamb if it says "lamb doner" its been happening for years and lets be real we dont eat doner to be healthy lmao, good video as always
edit: iv never had one from a restraint before only takeaways that does sound good
The best way to open pitta is to cut the end off after heating it and and placing the cut bit in the bottom to make it easier to fill
That's exactly what I do too! Also, I run it quickly under the tap, shake off excess water and just warm under grill to stop it getting crisp... 👍
A cheeky hack I use to separate a pitta is after toasting just poke a small hole in the edge with a knife then blow into it! It will balloon apart making it easy to cut into.
Be careful of the hot steam blowing out.
Something tells me Elfen Safety would not approve 🤣I wouldn't serve my guests this but for just me its a good trick.
Hey Gareth ! Every time I hear about a British person having a Doner kebab, I get a little sick feeling in my stomach. Here's why. I'm from the US. In 1846/47, the Donner Party was a group of people from the MidWest who headed out to California in search of a better life during the Gold Rush. Long story short, they got stranded in the snow of the Sierra Nevada Mountains and the survivors survived by eating the corpses of their fellow travelers and apparently, two native American guides who were very much alive were murdered for the sake of the others eating them. So I get a wonky tummy when I hear the words Doner Kebab. ....HAPPY HALLOWEEN !!! Btw, this is a true story and not a joke
Urk.
I read about this too, awful!
Yes but on the other hand, Richard Donner made the BEST versions of Superman ever, by far... :)
So you decided to share the story and give more people that same wonky stomach feeling?
In Kubrick's "The Shining", Jack giggles while describing this event to Wendy and Danny as they head up the the hotel in their clapped-out VW. I knew then it was going to be a fine movie!
If you're put off with the ingredients, then surely you know its almost identical meats used in a Kebab tower. BUT the old packs of this kebab meat from Iceland was miles better and was stripes of meat and cooked better.
Hi
Try the Colmans powder mix with minced lamb, make your own kebab meat, lovely and very little fat 👍
Yes, I agree I started using those packets last year and like you say with minced lamb it's superb, I roll it out thin on the counter top then whack it in the oven, magic👍
Had that the other week....yep it's full of you know what. But it goes down well after a few beers. Same as everything I think .. moderation. Good vid mate,keep em coming.
Iceland also sells 'King Kebab House' donner meat which is actually quite nice. Slightly higher lamb content than the one you had. I like it mixed with the iceland chicken shawarma in a pitta bread or toasted tortilla.
They stopped selling King Kebab, this is the replacement, any Iceland/food warehouse that is selling it still is just using up the remaining stock. If you look at their website you’ll see it’s been removed on there too.
Absolutely gutted about this.
They stopped it mate
slightly higher than 2%? What? 3 or 4%? 🤣😂
You do make me laugh ,in stitches at this video. 😂😂
Yuck! Get some veggies down you, Gaz 😂
I used to buy those pitta breads , I put mine in my toaster for about a minute , as I liked mine a bit crispy , and it would puff up , and it was easier to cut and put the meat in
I bought donner meat from home bargin I think it was 400g or could be heavier it was £1.59. And it was great for the price . Worth a go if you got home bargain by you.👍
Someone said to try this so I searched and it brought me to the main man.
I dont think I'll be trying this now. 2.5 grams of salt my BP just raised reading the amount of salt in that!
You're a brave man, I'm sure Charley and the team will be in touch for your reward for your tremendous service to the British public. I salute you Sir 👏
I couldn't eat that 🤣🤣
Haha 👍
Wet the pitta , then toast until it blows up. Then open (watch out for the steam) Cheers!
In the 70s I was travelling in the Middle East. They had a donor kebab stall in the market. I thought oh dear they’ve burnt it, because the meat was black. Then the guy smacked the surface with a spatula and up soared the black surface only to resettle back a minute later. People were lining up to buy it. Nobody was fussy in those days. But never been able to face a donor kebab since.
It should just say mechanically separated and formed bits and bobs 🤮…you do us all a great service Gareth,fair play 😂👍
About MSG, we have a local butcher here and his souvlaki cubes are unbelievably great and tender even if you overcook them on the grill. He never wanted to tell me, how he accomplishes it. Most, he says, comes from the quality of the meat. I think he puts "meat tenderizer" which is a combo of salt and msg. I tried this with untreated cubes from a different butcher and it kinda tasted the same. MSG is also used by high class restaurants. They just won't admit it. So, in the end, MSG is totally ok to use.
Chinese cooking uses a fair amount of msg. it's there to hold flavours/umammi. and yes, I have a little bag of msg that I bought in Chinatown, Manchester. my fav shopping location :-D
For some, not all. Some are sensitive to MSG
@@frothe42 I saw a video where Chef Elizabeth Haigh put some MSG, Knorr or whatever cubes into a chicken dish or preparation for a chicken dish. They all use it and she is even a Michelin cook! I also think they put it into McDonalds beef patties. No natural beef patties taste like this. Yes, I know there is Wagyu patties, but McDonalds use normal mince. So, it is almost everywhere and surely they don't even tell us.
@@InTheSh8 I try to read ingredients from time to time, if I see something that I don't like, for example, sugar in tomato sauce, I will not buy.
I do like processed foods, but I also try to limit my intake and read the ingredient label. I also cook with limited spices and herbs. I will never use MSG!
I don't have a problem with MSG. I actually sometimes look for it in the ingredients.
Make my own doner meat so I know exactly what is in it, mix the meat & spices & freeze into a block. Slice it as needed & it cooks really quick, tastes better than any takeaway I’ve had in years.
Glad you tried that so I don’t have to. I doth my cap to you for that so thanks Gareth 😂 There’s a Doner Kebab Pie out now from Pukka Pies have you tried that yet?
Yep, he tried it recently. Didn't go down well.
Think he did a couple of weeks ago😂
I'm wondering: did it *stay* down?😮@@SuperLittleTyke
i saw Gareths review of it pop up on my recommended , the title was “straight in the bin” , think that sums it up 😆
Yes sorry just watched your Doner Kebab Pie review and thought as much to be honest.
Great review 👍👍👍
(Cut the pitta across the edge in a straight line on one side after toasting then open carefully)
Just save you a trip to A&E 👍
I love this stuff! I really don’t think £4 is too bad a price especially in the 3 for £10 offer.
I always prepare it in a pan but I let it defrost first or leave the heat on low with the lid on until it’s defrosted. You keep the meat in the strips and avoid overly crisp/dry bits.
Tastes exactly the same as one from a kebab shop…likely because it’s the same stuff being bagged up, just that you can read the ingredients when in the kebab shop.
You dont have a Farmfoods shop near you do you? Same junk 600g for 2quid
Pity that consumers have been conditioned to accept RIDICULOUS prices for almost everything............Enough said.
it's one step up from dog food. No way it needs to be so expensive.
@@somegeezer4058 I think its two steps DOWN from dog food......
@@JohnSmith-il3kv mechanically separated chicken is literally the worst 'meat' you can buy, it's tiny bits of meat blasted off the chicken carcass after it's been completely stripped, they then throw in soft tissue and chicken skin through a massive blender to make is taste something like chicken. It is exactly the same process they use to make petfoods, the difference is you are paying 3x the price for the human version but it's the same product.
Iceland should be ashamed but they won't be. It's all about pumping up the stock price for a sale.
Get ya pita bread into a hot dry frying pan, soon as it starts to toast flip it over and wait for it to expand (blow up like a balloon) It'll cut much easier and open up and not fall to bits.
They even spelled 'donkey' wrong on the packet
Tried these recently. The first time I fried them and they were awful because they crisp up too much. The second time I microwaved them and they were miles better.
Gaz you seem to like going out of your way to punish your stomach.
Haha yes seems that way at the moment. It wasn't finished off lol
He is doing it so we don’t have to.
Not the only body part he will be punishing😅
Lol damn right Gareth look after yourself
He's taking one for the team
Hi gareth , is'nt mutton old sheep ? Afraid just looking at ingredients i would not normally buy anyrhing like this . Lamb is dear thats why its mixed
Gee not impressed with that pitta bread. Here in OZ we have a Souvlaki bread at the supermarkets, that is pretty good. In fact it is close to the kabab bread [Golden Top Bakery] that is legendary here. Anyway. I also buy from the local Kabab shop a container of just the meat and make my own Kabab at home. Some Kabab shops don't like selling just the meat for some reason. I just have to stop putting too much chilli sauce on mine. A bad habit of mine. LOL!
Cheers pal
Gareth i run quick splash of water on both sides of pitta shake off and drop in toaster for for 1 min . puffs pitta bread up nice and fresh easy to open then
Good idea
Always cut the pitta bread after you warm it up. Much easier. For best results in a toaster.
I like too blend my pitta with water first into a paste then make a 12 foot bonfire then smear the paste onto a shovel then dangle if from a helicopter above my fire untill black...then I take my 2 flat pieces off pitta charcoal put onions sauce peppers n lamb inbeetween then put into a white carrier bag and put the lot into a cannon and fire it into space....honestly when it comes back down its amazing you just need a giant fishing net too catch it all but its good stuff...
Iceland's frozen lamb mince works out at £2.82 for 340g. I'm not sure how realistic it is to expect them to add herbs, spices, breadcrumbs or other filler AND do the additional processing for £4 (especially given that many customers would buy as part of the 3 for £10 deal) ...
Listen: 1kg of unfrozen, 60% beef 40% pork mince at aldi.
I got 3 last week ,froze 2 made a stew sort of thing with loads of veg and spuds and gravey all in on big pyrex dish.
It was bloody beautiful.
But a fiver for 1kg? You cant go wrong.
(No, i dont work for aldi lol)
Hi Gareth, thanks for the warning although you say tastes good. I will definitely be giving this Frankenstein kebab meat concoction a 100% miss.
Hope you enjoy
I must admit, I bought a bag last week, and did read the ingredients before I bought, and as you say, it tasted spot on! I've bought another 3 bags! Just handy when I fancy a kebab now and again, with pitta, salad, chilli and garlic mayo. 😋
No, the mechanically recovered chicken would really put me off. I don't care if it's masked by a horde of spices.
It looks better than some previous frozen kebab meat products that I've seen previously.
£4!!!!! I remember buying two of these from priceland for £4. Infact I've still one in my freezer, might hang onto it it and resell it in a years time.
Gareth that green stuff looked like rocket,that suits Iceland products rocketing prices.
You should put the piter bread in the oven they puff up and are eseyer to open to properly fill
The final outcome is a meat containing around 85 percent lamb (or whatever), 5 percent seasoning, 5 percent bulking agent, and 5 percent rusk. The latter ingredient is a common feature of other meat products such as sausages, burgers, and pies, as it helps to hold the flavors, color, and seasoning.
what? did you read the ingredients list?
@@al3k NO it's what A proper KEBAB Ingredients consist of
indeed!@@pauljackson1981
I enjoy the Doner meat in Home Bargains - 600g for £1.59.
Yours looks more like "kebab shop" doner meat though - the Home Bargains stuff is very uniform in size/shape.
Decent in the air fryer for a few mins though!
Well done for calling Iceland out or others for putting absolutely garbage on shelves and conning the public or think they are
The kebab meat looks exactly like the scabs I used to get when I fell off my bike as a lad😂😂
I wouldn't be surprised if it had human meat in it. It is Iceland afterall.
Soylent Green Cuisine.🤢
😂😂
Ridiculous comment. Iceland would go out of business quicker than Wilko if it tried that on.
Nothing surprise's me about Iceland food it's like McDonald's they have the same reputation.
It doesn't look very appetising in fact it looks absolutely disgusting.
A donner/ gyro is made of different meats in different places. In Greece and Germany very often pork, in Turkey or in certain Asian run establishments it will be seasoned lamb meat as some cultures do not eat pork.
Doesn't mean any particular one is right or wrong, for me it's the taste and the spices.
most of the homeless people have vanished & the quality of doner meat has gone down hill !
That's not such a long jump to make when I think about it 😂
🤣 There seems to be fewer rats in our town too, conspiracy theories abound🤣👍
Down a few pints, slip on your beer goggles and tuck in👌🏻
You can make proper Donar meat at home and it's really tasty. Tong Master Donar spice mix and Lamb mince (fatty). Follow the instructions on the spice packet, use a bread tin to shape it and you have a beautiful kebab meat in an hour or less depending on the amount. The hardest part is slicing it very thin.
We usually warm pittas in a toaster or under a grill. The heat opens up the bread and creates a pocket of air. You have to watch to make sure the pitta doesn't burn...but once it swells take it out, hold it with kitchen paper or tea-towel - it will be very hot - and slice it open with a knife...it creates a nice warm pitta pocket.
Thanks for the tips!
I warned you about Kebab meat a few months back.....I got mine from Morrison's, and it was absolutely foul.
The smell that emanated from two types of cooking it (microwave and frying) turned yer stomach!
Even my dog wouldn't eat it, and that's saying something!
Cheers Dave
A Doner Kebab is usually eaten after a heavy drinking session as you make your way home from the pub. So your senses are dulled, your taste buds drowned in beer and you're not too steady on your feet. Plus we don't buy them from Turkish restaurants, Gareth.
We buy them from "catering wagons" with very questionable standards of hygiene.
It's best to buy them during the Doner hunting season when you might get a freshly shot one.
look the ingredients up on the website, there's also lamb toenail's in the final product when you bit into it with the pitta you could hear the crunch.
lol I have seen the large meat skewer thing being made up for donner kebab. This was done by pressing down meat layers and building the tower up the large skewer, and yes the restaurant did use lamb, chicken and beef. So I guess it varies from place to place.
Ive tried doner meat like this before. I find the best way to cook it by far is to steam the meat. It stays juicy and doesnt dry out that way. It is never suggested though, but is the best way, trust me.
Blimey was actually going to try this tonight but I went for their ham and cheese chicken kievs which I always enjoy
Our dog loves them as her treat at weekends .had a bit of It to try it is tasty but I didn't read the ingredients before I tried it 😅 😅😅
@TheCotswoldQueen but are they on the 3 for £10 deal which these are
You can make your own in a film lined tin, cook it in a Bain Marie (hot water in a pan with a grid in the bottom). A small camping gas heater with the double bank of flame makes an ideal grill for browning it. I'd suggest an electric knife for slicing it. Warm the breads, spray them all over with water and seal them in something, so the steam makes them all soft. Stress they are a treat or the kids will want them weekly.
You know 👍
Or slow cooker is good …
Brilliant... love a donner after 10 pints! I love healthy living lol!
Yes I know what you mean lol
That was an hilarious video. Your a better man than me to try this. I think you should go to try some finest ranges especially leading up to Christmas. Keep the videos coming 😊
Thanks! Will do!
In Oldham where I am from you can buy those Donner kebab things from a freezer from the Asian shops, they are called a hoof £16 for that massive thing that you see on a rotisserie in a kebab shop I thought of getting one and just slicing bits off it and grilling it but you can't buy the chilli sauce store bought anywhere that tastes like a kebab shop and I personally think the meat itself is not nice without the sauce.
So glad your still uploading I haven't beennvery active due to health reasons but this is another great review pal 👍 also lil tip with pitta bread heat it up in the toaster/hrill first before cutting open and they open a treat
Hope you're ok mate. 👍