Trying NEW Grill House Authentic Tandoori Kebab Meat

How's everyone doing out there? Thanks for watching. I hope you're all absolutely spot on and I've been shopping to Iceland. Come and have a look what I got. Let's have a little walk around Iceland as you do. And I came across this and I noticed it was I'm New Grillhouse. It says authentic tandoori kebab meat sliced. Got a three chili rating. Takeaway quality. Oh yeah, look at that. Does look good, doesn't it? I must admit, you can air fry it in five minutes. 350 grams. There's the serving suggestion. My wife said, go and put that jumper on that I bought you, oh, many moons ago. It's quite an itchy jumper. So I end a shirt, gonna have to lose a few pounds. The shirt's very tight, but my wife will be happy I've got the jumper on. Anyway, it says authentic. Authentic? So the price, it was four pounds. I've reviewed something very similar to this, doner kebab. It was in a red sort of, this is purple, it was in a red sort of packaging. So let's take a closer look at the packaging. I do love a kebab. I mean, I must admit that meat, that doesn't half look good, does it? It does. Let's just see if the meat is all like that. Looks like it's just been sort of cut off the elephant's leg, doesn't it? It's normally always bitty. Ooh, look at all these bitty bits. I can see them straight away. So what have we got? We've got some shpil, a grill house, authentic tandoori kebab meat. We've got formed, part oven baked, sliced, seasoned chicken and beef meat with added water and soya protein. I wouldn't say it's authentic. Soya protein, that goes in everything, doesn't it? Formed. Yeah. So we've got a PL sticker there. It says origin of beef, Poland, origin of chicken, Poland. So we've got allergy advice for allergens seen underlined ingredients in bold. Also may contain egg fish, lupin, milk, nuts, sesame, seeds, sulfites and peanuts. Warning, although every effort has been made to remove all bones, some may remain. They are the ingredients. The allergens are mustard, soya, wheat and celery in there. So we've got chicken, 45 percent beef, 26 percent. Normally it says on here like reconstituted or mechanically separated. It hasn't got it on there, but it has got it there. Formed, part oven baked, sliced. Yeah, I mean, it's got to be formed together, hasn't it? Who knows what part of the cow and what part of chicken you're getting. So there's the ways to cook. Preparation instructions for best results cooked from frozen, which this is. Yeah, air fry, oven, pan fry. It's up to you. It really is up to you. Right. Best before 29th of the 11th, 26 frozen on 29th of the 11th, 25. Right. Let's get this open and see what we have got. So we need to do the seal. Let's see if we can get into it without scissors. No, we definitely need scissors. Yeah. At one point it used to be four quid for 400 grams and now the grammage is coming down. Yeah. So let's get it into it. There it is. That's what you get in there. So, yeah, it's all that's that's probably about as long as you're going to get. It's all in like little bits. That's what you get. Look. Yeah. It's smelling. It's smelling like, yeah, it's smelling the spices of tandoori. I'm getting out of there. It does smell quite nice, actually. Yeah, it does. Yeah. I'm a sucker for something like this. I really am. Right. Let's get it cooking. So I'm going to do mine in the air fryer. You can fry it if you want. Do it in the oven. It's up to you. I'm going to do it in the air fryer. I'm going to get a. Let's have a look. It will give you an idea of what it looks like. It's not going to be all like long bits like you would get off an elephant's leg. I think we'll get I think we'll get that much. I'm not putting it on a liner. I don't like using liners. I like the air to get all around it. That's the idea of the air fryer is to get all around it. Liners are restrictive and you've got to wash it anyway. Even if you use a liner. That's just my opinion. We're all different, aren't we? Right. Let's get it in the old air fryer. So it's 170 on air fry for five minutes. We'll get it out after that and we'll see what it's like. So I nipped into Aldi and I picked these up eight tortilla wraps. I'm going to think they were nine nine pence. So I'm going to I'm going to do one of these. I'm going I don't like them cold. I like these warmed up. I'm going to sort of nuke it in the microwave for 10 seconds. My wife made some garlic dip. It was Greek yogurt, chopped up garlic and some mint in there and a bit of lemon. So I'm going to I'm going to put that over the top of it. So it's done. I've just done that in the microwave. 15 seconds is hot. So I'm just going to get the the meat over the top. We have got we've got some escapage local. I will get that. Don't worry. I put this to one side. So, yeah, so we're going to go in Tandoori. We're going Greek. Yeah, we're going Indian and Greek. I think that's right. So I've got this sauce. I'm just going to I will put a bit to the side and try it first before I get this on it. The sauce is very nice, by the way. Just sort of scatter it on. I mean, you can put some lettuce in there and onion and, you know, tomato and whatever you like. I'm just going to keep it just like that. That's how I like it. Not to waste them bits, neither. Let's get them on there. Right. You're going to see what you're going to have a bit of fun now. I'm going to try and fold this up. I'm going to try. So, yeah, let's have a look, see if I can do it. Fold that over, try and get it a bit tighter because only more meat, really. I think I think the full bag, I think the full bag would have gone all right, wouldn't it? Yeah, probably two servings. Let's have a look, see how many servings it says. How many does it say on there? A hundred grams are sold. It doesn't say, does it? I'll have a look. I'll have a look through. Yeah. If it was 400 grams, 100 grams of serving, you've got four servings, but that's two servings, isn't it? That bag. Right. So there it is. I'm going to try it. We'll try it as it is Yeah, it's just it's just like the same texture as what you get from your sort of your local sort of takeaway kebab meat, like doner kebab meat. But it's it's beef and chicken. The spices are there. Definitely the tandoori spices. It is quite spicy. It's quite nice. It's a three chili rating. I won't say it's it's giving out any heat. There's no heat there, really. But the spice is lovely. Yeah, it's one of those that eat at your peril, isn't it? They all serve a purpose, don't they? Maybe not. Maybe not a Monday morning, maybe sort of a weekend, you know. You know, you've been out enjoying yourself. You just fancy kebab. You get home. You forgot to get that. You've missed a takeout because it's closed. Yeah. Cook under supervision, if you know what I mean. Right. Let's try this. So wrong, but so right. Yeah, that sauce is lovely. That's that's that's quite healthy. That's quite good. I like that. It's nice sauce. My wife, she knows what she's doing. Like, I do like that. Yeah, I'm tempted to maybe put a bit of chili sauce over the top of it. I know it's tandoori and all that. It's not like a takeaway, you know, like a doner kebab. But yeah, a bit of chili sauce just raise the heat up a little bit. But the spice is lovely. I'll finish this. I've got through that. It's quite I've just I put it in for what did I put in there? Anyway, I did a minute less in the air fryer at 170. I took it out. I just thought I'd take it out a minute less to have a look at it. Did I put it in for five minutes? Well, it took four minutes. It's nice and moist as well. It's quite you can do these and it goes quite hard. So I've just caught it. Well, just caught it. Well, that's very a shock for me. I normally just let things go a little bit too long. But yeah, I always like to err on the side of caution. Yeah, I mean, yeah, stick a load of lettuce in there if you want lettuce in that load of chips, fries. I think they're fries, aren't they? Maybe some cucumber and some red onion, you know, on a Friday, Saturday night, you know, after you've had a good night out, you're laughing. It's all right. It's all right. You've got to take it for what it is. It's expensive. It's four quid, 350 grams of sort of formed meat. Who knows what part of the cow and part of the chicken you're getting? Chicken lips and, you know, all sorts of stuff. You never know, do you? But yeah, if I come across, I will eat it. If I come across any gristle, I'll put it all in the description. I'll put links to all the videos in the description if you like. If you do go in there and have a look. Marks out of ten for taste. It's quite tasty. I'll give it a seven and a half out of ten. You know, you know, it's up to you at the end of the day. This is not for everyone, is it? I understand that. But I, you know, I have a bit of a bit of a soft spot for it, really. Just me. So thanks for watching and subscribing. I appreciate it. I really do. And, you know, you know, watching the videos and following us. I can't ask for any more than that. I do. Thank you. So take care. All the best. And I'll get back to the next one.