I Compare 2 Doner Kebabs CRIKEY!!!

Now I'm going to do a comparison that no one's asked for and I don't think no one will. It's a Donna Kebab comparison. I have done one before in the past, the frozen one, but this is a fresh one. Yes, take fresh as you will. I hope you're all absolutely spot on anyway out there. Come and have a look what I got. I was in Home Bargains and I seen this Snacksters new authentic kebab shop recipe. Donna Kebab. So I have reviewed it in the past, got some shadows, I do apologise. I'm not Hank Marvin by the way. Anyway, rustlers, I have reviewed this one as well, the classic Donna Kebab with garlic mayo and chilli sauce. So two different prices. The Snacksters was the cheapest from Home Bargains coming in at £1.49. Yeah. So I went to Tesco and I got the rustlers that was £2.50. So a whole £1 and a penny more. Yeah. Let's take a close look at the packaging. Now my guilty pleasure is a Donna Kebab. I must admit, I've got quite a lot of them actually, to be fair. Yeah. So we'll have a look at the first. We'll have a look at the front. There's the serving suggestion. Yes. If you've got one like that from your local takeaway, you'd be like, what is that? Wouldn't you? Let's go around the back. Donna Kebab with chilli and garlic sauce. So they've both got garlic and chilli sauce with them. Cooked kebab meat reformed from mechanically separated chicken and cuts of chicken and beef with added plant protein and seasoning served in a soft flatbread with sachet of chilli sauce and garlic mayonnaise with added sugar. That's probably one of the worst intros I've read out for a food item. Yeah. Whatever you do, don't Google mechanically separated meat. Yeah. Don't search for it. So we've got allergens in there in bold. Yeah. What have we got in there? We've got. So there's no laminate for a start. Donna Kebab, for me, has got to have laminate. Chilli. Cooked reformed Donna meat, 60%. Mechanically separated chicken is 18%. Chicken beef, 16%. And they've put that plant protein in there. They're putting it in everything nowadays. So it's 171 grams and it's not for the EU. So these go in the microwave, don't they? Let's be honest. Stick them in the microwave. Yeah. Nutritional there. I wouldn't look too close at that. Warning. Every care is taken to remove old bones. Some may remain. Right. Let's have a look at this one. So the spiel is there. Look. Cooked and sliced reformed chicken and beef Donna meat served in a soft flatbread with sachet of chilli sauce and garlic mayonnaise. And there's the ingredients with allergens. So what percentages have we got in here? So we've got reformed chicken and beef Donna meat is 51%. It was 60% in the other. I think that's it. There's no other percentages, is there? You can zoom in. Yeah, there's not. They're not giving the percentages away of anything else. But this one is 60%. I see. And it's giving the percentages away, this one isn't. So yeah, do it in the microwave. There's more nutritional information there. And this one's 148 grams. So what's this one? 171. So we're getting less. This is £2.50, paying a pound and penny more for this one for the rustlers. Serving suggestions just as bad, isn't it? Look at that. With rustic flatbread. Better with friends. Yeah, imagine that. Get all your mates around and say, well, kebab night tonight, lads. Yeah, I've got a lot of these in. They'd just probably throw it back at you, wouldn't they? They would, they'd just throw it back at you. You'd have no laugh. Yeah, but they're a guilty pleasure. Yeah, I do like it. I do like a Donna kebab from the local takeaway. Yeah, you can't beat it, can you? You can't beat it. Right, let's get these open. See what we've got. Right, do we need scissors? Do we need scissors? No, we don't need scissors. Straight in, in like Flynn. That's what you're getting there, look. So it's not frozen. Yeah. I mean, if you wanted to sort of make it better, you could sort of get maybe some onion, lettuce, tomato, maybe, and just put that in as well. There's It's not even giving any of the spices away that you sort of associate with a Donna kebab. It isn't, it's not. Right, your garlic, mayo, oops, and then your chili sauce. So let's get into this one, this rustlers. See if we can get in without a, oh no, that requires, this one requires some scissors to get into it. Yeah. Right, let's not get these mixed up. I've got a feeling they look exactly the same. Wow, they do. They look exactly the same. There's your garlic mayo, put that to one side. And there's your sauce with chili on. It looks exactly the same. Oh, this one's a bit darker. Your snacksters meat is darker. I'll tell you what, let's get over, I'll bring you down, we'll have a look. Probably don't want to have a look. This is your snacksters, and this one is your rustlers. It's terrible. None of them are giving off the spices of, that smells like a Donna kebab. Right, I'm going to warm them up. I'm going to stick some garlic and chili on them, and then we're going to try them. So what you've got to do, you've got to sort of do it like that. Look, open your flatbread, spread your meat out evenly, and then it goes in 800 watts for one and a half minutes, and then you need to fold it over and add your mayo and your chili, or add your mayo and chili, then fold it over. Yeah, it was one and a half minutes. I might have just overdone it a tad. I do notice as well with this one, the snacksters, you get more meat. You get four bits with this one, which is the rustlers, and you get six. One, two, three, four, five. You get six with the snacksters. So what I'll do, I'll put that bit there to one side. Just caught the edge, hasn't it? It's nothing, that. I'll fold it over like that, and then I'll get my chili sauce and that in there, and while I'm doing that, this one's going to go in. Right, so this one is the, this one's the snacksters, and this is a minute and a half, so I did the right time, 800 watts. This one is the rustlers. This is a minute, because it's less. You get less in this one, so let's get the garlic and mayo over it. Do we have a little tab system we do there? Look, oh, that's worked, I think. Yeah, it has. There's the garlic and mayo. I will try it beforehand, but yeah, you've got to have them with garlic and mayo, haven't you? So that one's done. I can hear the beeping. There's no rush. There's no rush to get at it. Yeah, there's not on there. There's not a tab system on that one, so right, so this one is, let's get all that on there. It's not messing about. Like I say, you put some pimp it up if you want to pimp it up, so I'll put that to one side. I'll get rid of that, get rid of that, give me another wash, get rid of that, and I'll go and get the other one out. So this is the rustlers one. This doesn't smell, this one, it doesn't smell really of anything. The snacksters does. The snacksters is giving off the smell of a doner kebab now. I'm getting them spices, only mildly I might add. So what I'll do, I'll stick a bit to one side. I'll get the chili sauce over, so the mayonnaise, that's not worked. The mayonnaise has not worked. Tab system. I'll get the mayonnaise on like that. Garlic mayonnaise. Tab system there, haven't we? Yeah, that's worked. They've worked the opposite way around. Let's get the chili sauce on, fold that over. Flatbreads, yeah, flatbreads are nice and soft. Yeah, both of them, flatbreads are soft. This one's a lighter flatbread and this one's a darker, but they're nice and soft. Right, let's go to the table and let's try these. Well, thanks for being brave enough to join me at my table. I do appreciate it. Right, I am going to try this one first because it was done first. I'm going to try the meat. Let's see what that's like. It has got a very, very faint smell of the spices from a doner kebab. The meat's all sort of floppy. It's lukewarm now. I've been setting the camera up and stuff. I am tasting very, very mild flavors of a doner kebab. The spices, no gristle, no nasty sort of bits to bite into. It's quite jelly-tight, you know, pushed together, formed. That's what it's like. So I'm going to try it. I'm going to try it. The bread's lovely and soft. Yeah, bread is lovely and soft. I'm going to try it like this. How are you supposed to try it? Bread's lovely and soft. Bread's the best thing about it. The mayonnaise, the chili sauce, garlic, mayonnaise and chili sauce is, it's not hot. Not hot at all. It's a lot better trying it like that than it is on its own. Put it that way. Yeah. And what I haven't got is some water. I'll go and get a glass of water. I'll spare you that before I try that one. Yeah, there's the meat. Floppy, flappy. Don't play with your food. Yeah, no smell of none whatsoever of the spices from the rustlers. This is this one. You can see my little prop there I've made. Pepper pot holding that one up. Yeah, I'm not, I'm not getting any of the spices through. Salty, sort of gelatinous, sort of slippy feeling. No gristle. Yeah, it's just like them nasty sausages, the nasty sausages that haven't got any pork in and just sort of pumped full of that sort of foamy mush. That's what they're both like. Let's try it like that now. Yeah, get all your mates around. If you don't want any mates anymore, get them all around. Get a load of these in. I'll finish this. I'll finish that. Yeah, more garlic. The sauce on that one is, it's more tasty. On the rustlers, it is. It's more tasty. The sauce, that's about the only thing going for it. Bread is about the best thing on them both. And then I would say, yeah, I prefer the Snaxter's meat. At least they have the common courtesy to tell you it's chopped and formed, mechanically chopped and formed, don't they, on the back? You know, they don't, they tell you, the rustlers don't tell you that. I don't think they do anyway. I have had a look. It doesn't tell you, does it? Oh yeah, it does. It says Don't say mechanically. Maybe they don't do it mechanically, but who knows. This is a pound more as well, the rustlers. Stay up. Yeah. If I was to choose, if I was to choose, I would, I would pick the Snaxter's. Not because it's cheaper. It just tastes better, in my opinion. We're all different. We're all different and you get more as well. You get more rubbish for your Yeah. But if you really want a good one, get yourself to your local and go and get a proper one. They are good. They are good. I had one, not last weekend, the weekend before. I got it from Ulverston and it was full of meat as well. Mind you, it was, it was a tenner. It was 10 quid. So I'm going to mark this one. They're both, both pretty poor, to be fair, like, but if I was to have one, it'd be this one. I'm going to give this a five out of ten. This one is getting a three out of ten, the rustlers. I don't like that meat. I don't like it at all. Right. Take care. Thanks for watching. Do appreciate if you've got any recommendations, let me, let me know in the comments or if you can, you can take a picture of the food. If you see it, new food to try and do for new food. These aren't new, but I just thought I'd have a bit of fun for a change. And yeah, you can send us them on the community page on me, on me, on me. I was going to say Facebook, but don't send it there. Send it to my YouTube. Yeah. Right. Take care. All the best. And I'll get back to you on the next one.