Reviewing New PEPPER X SAUCY DONER KEBAB MEAT

How are we all doing out there? I hope you're all absolutely spot on. Now I've got a few recommendations to try, and you all know I do love dirty doner kebabs. Anyway, come and have a look at what I've got. I got this in Iceland. About a year ago, I did quite a few Pepper X challenges. You'll have to go back through my videos or check out my Iceland playlist if you want to take a look at them. So Smoking Heads Pepper X. Warning: spicy doner kebab meat made with the world's hottest chili pepper. It has an 18+ rating. 190 grams. Best before May 5, 2027. And there is the ominous-looking serving suggestion. So the price was £4. Let's take a look at the packaging. Yeah, like I said, I've tried a few Pepper X. I think I had a slice of pizza, if I remember correctly. Yeah, I think they did ice cream as well. I don't think I did the ice cream. Anyway, here's the front. We've already taken a look at that. Let's go around to the back. So I've got my bins here to have a look. So can you handle the heat? Take on the ultimate Pepper X challenge. It's on TikTok, Facebook, and Instagram—if you want to find out what that is. So we've got handling instructions. You never normally get those. Wash hands thoroughly after handling the product. Avoid contact with eyes to prevent irritation. And avoid touching anything else as well, if you don't want further irritation— you know what I mean. So methods for the best results. Cook from frozen, which this is. It's frozen solid. The following instructions are guidelines. Yeah, that's what I'll do. You can pan-fry from frozen using the entire pack. Or you can bake from frozen. It's up to you. We've got some nutritional information there. If you're into that, you can take a look at it. Pause it. And we have ingredients there containing allergens such as soy and wheat. So what do we have? 53% doner meat, 33% beef, 31% chicken. Yeah, there's soya in there too. Soy protein is everywhere, isn't it? Pepper X sauce, 21%. Goodness gracious me, that is pretty hot. Pepper's 8%, red onion 8%, and jalapeño pepper's 10%. Or is that pepper? No, sorry. Pepper X chili powder. Yeah. So 190 grams. We've got some extras: smoked heads, pepper X, saucy doner kebab meat. Beef and chicken meat, formed, cooked, sliced, and seasoned with added water. And soy protein. We don't want that soy protein, do we? Jalapeño peppers, grilled red peppers, sliced red onion, and a sachet of spicy pepper X sauce. A British stamp. Yeah. Right, let's get this open and see what we've got. Yeah, what's that on it? Some kind of flatbread, isn't it? Stick it on that, wrap it up, roll it up, and stick it down your grid. So let's get into it and see what we get. There it is, look. Yeah, there it is, well, it's in there, look. That's what you get. I think I'll pan-fry it. Yeah, I'll put it in a pan and pan-fry it. Then you can see it cooking, can't you? So I've just read the instructions, and it says there's apparently a sachet of sauce in here. So I'm hoping, well, if it's not in here, then we don't have it. So the peel test is still OK. There it is at the bottom. So that's your sachet of sauce. That's probably what I was referring to in the ingredients. Yeah, that's your Pepper X sauce, 40 grams, allergens none. Yeah, that adds a bit of weight as well. So when you look at it, you're only getting that really. It's definitely one portion, that's for sure. Four pounds. Alright, I've got the frying pan on. Let's wait for it to warm up and then put it in there. So what you do with your unopened packet is put it in warm water. That's what I'm doing—sort of half boiling and half cold water. We'll just let it warm up because that goes in there when you're frying it off. So I'll just put a little bit of oil in the pan, just to coat it really. So I'm just going to get it in. To put it all in, it says for five minutes. And after five minutes over medium heat, then you add the sauce. That's what I'm going to do. I'm just going to do it like that. What I will say is that it was a mistake. It was a mistake doing it here like this. Because I'm getting all of it, it's getting on my throat. I'm going to have to turn the extractor up. So there's a small tab system here. Let's see if it works. Yeah, that's worked. So I'm going to get my sauce in now. And you basically pan-fry it in that sauce for a minute. So that's it, and then just pan-fry this in. Turn it down a bit. Maybe open the doors too if you're doing it. Right, I thought I had some pizza breads in the cupboard. I don't have any. So I've got a slice of white bread. I'm going to put it on that. And you could even add some garlic mayonnaise if you wanted to. But I'm just going to put some butter on for now. I can't have a slice of bread dry. No way. That's what's happening there with a bit of butter, proper butter. And that's done. So that's what you get, look. I'm going to put this on here and have it like a sandwich. Yeah, yeah, I mean you don't have to put that sauce on if you want. You could put that inside a pot to dip into if you wanted to. And just have the meat, like, you know. You know, it's up to you, isn't it? Do what you want. So let's just do it that way. Yeah. See what this is like. I'll put that there and I'll switch the... It smells sweet, and it smells hot— if that makes any sense. Yeah. Let's see if I can get a bit more light for you. This is it. Take a look. It looks fine like this, doesn't it. Yeah, so there's the meat there—you don't get a lot like that. Yeah, for four pounds. Right, I'm going to try it. So, as you've probably guessed by now, I don't have a microphone. Hopefully the issue will be resolved by tomorrow, my microphone. And back to normal sound. Or if you like this sound, let me know in the comments. If you prefer it this way, it's up to you. So I'm going to get stuck into that there like that. We'll taste the meat first. I'll put that bit of pepper right there. We'll see how that turns out. I could really use some water here, couldn't I? But we'll see. Oh, it's sweet. It's sweet and spicy. Oh, yeah. There's that unmistakable... That's hot. I'm going to get a bit of bread here. That's on flatbread, this is on white bread. Oh, that's hot. Yeah, I don't think it needs the jalapeños. My mouth is getting a bit numb now. Why do I keep doing this? Because it's new. It's new. I do get a bit of a kick out of trying hot food. The doner meat isn't that bad. It's okay. But that pepper X is absolutely dominating the flavor everywhere. I'm getting used to it now. My taste buds have given up. They've surrendered. They're not walking around like that with their arms up. My taste buds are giving way. Yeah, you definitely need a bit of carbohydrates to dampen the fire, that's for sure. If you wanted to get a takeaway on one of the nights, you could buy one, I suppose, couldn't you? Give it a try. The meat is quite nice. I know it's that mystery meat, isn't it? Made kebab meat. But I like it. It's a guilty pleasure. I do, I like it. I like the spices they put on it. That pepper X is hot. Oh, it's hot. It's nice though. It could use some garlic mayonnaise. That would just cool the fire a little bit. Definitely some garlic mayonnaise. And if you don't like it too sweet, just use half a sachet. It's up to you. It's hot, mind. Am I turning red? It's a hooded sweater. It's definitely a hooded sweater. If you're not bald, saying that, you might still end up with a head sweater if you have a full head of hair—I don't know. Let me know in the comments. But I'm bald, you see, and if I eat hot food, I get a head sweater. That jalapeño's nice. It's hot and sweet. Hot and sweet it is. Yeah. Yeah, it is. I might have to get a drink of milk and some yogurt. I will. I'll have to. It's hot. Yeah, it's hot. It's got a skull and crossbones on the front, so that tells you, doesn't it, that it's hot. Yeah. I reckon some garlic mayonnaise would just sort of, not neutralise it, but make it a bit more comfortable to eat. Because like that, it's savage. Definitely savage. Right, I'm going to get a glass of milk. I forgot to do the challenge. You can take on the challenge if you wish. Post your pictures on the front page of my channel if you like. You can do so in my community if you've already posted them. You can post a picture there if you want. That's one for you to try. Right. You don't want me sitting here and blubbering on about this. I'm getting a few hiccups now. Thank you for watching and subscribing. Keep sending in your recommendations. I'm going to put some garlic mayonnaise on that now, and I'm going to get it all over my grid. That's what I'm going to do. And I'll see you next time.