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.
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!
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.
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💀💀💀
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
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,!🤮🤮🤮....
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.
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 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.
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.
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.
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.
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
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
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 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
I still think the farmfoods kebabs are worth the money. I had one yesterday. I always pop it in the air fryer on the crisp setting after the initial warming in the microwave. The air fryer makes it less floppy.
I seen a program about it where they tested it in a lab it's on RU-vid, only like one in 20 shops or something sold lamb the rest was the same as this Iceland one mixes of crap
This is why I don't get lamb döner out. I get chicken - thighs, skin, herbs and spices. Lamb döner often contains liver, soy protein, and bread rusk. Can't cheat with chicken!
I watched years ago how the shop ones were made.. So much care and resect for the food was taken.. Something which im sure nowadays is hard to find.. .. Im so worried for the future of our food..... 😒
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 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!
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
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.
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.👍
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.
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 🍻
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)
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👍
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.
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.
It's been done before, fat and seasoning can make almost anything taste like food. Cardboard is just cellulose and is technically edible in it's clean form.
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.
What a price for that! I bought some cadbury's chocolate fingers from Iceland last week, got home and noticed that the sell by date was July 2023. Took them back a couple of days later, said they were out of date. Chap said things were okay if slightly out of date - I said not when it says July and they are a funny colour!
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
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.
Morning Gareth, Iceland are taking the pee on a lot of stuff but yesterday I did one of those 3 for £10 amongst some shopping, I got 2 bags of 350g huge king prawns and a 450g bag of whitebait. Then 10% off Tuesday for over 60s so £3 a bag which is really good. The bonus for me was that the assistant asked me for ID to prove I was over 60, showed her my drivers licence to prove I am indeed 66, now that was a nice Brucie Bonus, god even mentioning a Brucie bonus proves I am old 🙂
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?
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!
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. 😋
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.
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.
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!
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.
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
£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.
I cook this in one of those George Forman grills from frozen, cooks it well and takes away the fat, grease so you can control how crisp you want it, then dry it in the oven while warming a Cypriot wrap, then pile on red or white onions with yogurt and mint sauce.
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!
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
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 😊
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.
I’ve been put off ever buying frozen Doner meat after getting a pack from Farm Foods. I took it out the pack to defrost it in the microwave prior to frying and it smelled like dog crap. So it went straight in the bin. My advice for a delicious cheaper alternative is to get some beef burgers marinate them in spices of your choice and cook them with peppers etc. Far better. Or you could use mince meat.
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 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.
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
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.
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.
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
Haven't had a doner since the last time i staggered back from Scorpio One at 2 in the morning a long long time ago. Never wanted to repeat the experience.
Hi Gareth, you should try the large pork chops in Asda they come with a garlic and herb seasoning, really big thick chops cut like the tomahawk steaks with the bone 🦴 in, really tasty and cost just over £4 for two, excellent value 😊😊
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.
