A late-night kebab has become an essential part of a night out for many partygoers. However, a recent video by YouTube channel Together TV, showcasing Channel 4’s Food Unwrapped, has shed light on the production process behind this popular takeaway, leaving some feeling disgusted.
The video focuses on doner kebabs, a Turkish delicacy made from minced meat cooked on a vertical rotisserie in the shape of an inverted cone. People who have always wondered about the ingredients hidden within the mound of skewered meat can now uncover the truth.
The video begins with presenter Jimmy Doherty inspecting a freshly ordered doner kebab outside a kebab and burger eatery. He nibbles at a piece of meat and comments, “Quite bready. I don’t know.” He then reaches out to an unnamed kebab shop owner to inquire about the meat’s origin. The owner confirms that if it is bought from him, it will be lamb, but he cannot vouch for other sellers.
Curious to find out more, Doherty visits Veli’s Kebabs factory in Staffordshire, which produces a massive 50 tonnes of doner kebabs per week. He is taken to a room where the kebab meat is stored in its original form. Reading the label on a box, Doherty confirms that it is lamb trim. An anonymous factory worker explains that they receive the trim left over from supermarkets, which still meets the standard for doner kebab production. The worker emphasizes that any product labeled “doner” should be 100% lamb but warns that some companies are mislabeling kebabs with beef, chicken, and even pork.
The video continues with a demonstration of how the kebab is made. The lamb trim is minced in an industrial machine and combined with textured soya protein, onion powder, and salt. The addition of salt is crucial as it aids in emulsification and prevents the meat from falling apart. The final product contains 85% lamb, 5% bulking agent, 5% rusk, and 5% seasoning and salt. The meat mixture is then molded into thick circular discs and layered on a spit with lamb skin in between to hold everything together.
Viewer reactions to the video are mixed. Some are disgusted, claiming that modern-day kebabs are revolting due to cost-cutting measures. Others express their indifference, mentioning that kebabs are primarily consumed when people are drunk. Despite the questionable production process, some commenters still enjoy the taste and have no plans to stop eating kebabs.
Overall, the video sparks contrasting viewpoints. Some viewers swear off kebabs, while others remain unfazed and continue to indulge. Some commenters argue that when intoxicated, one doesn’t care about the kebab’s contents, and others raise concerns about the halal aspect and Muslim consumption of kebabs.
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