Serves 4 kebabs. Or one fat guy like me.
2 chicken legs
1 bag of salad
1 bell pepper
2 handfuls olives
12 tiny tomates
half a sliced red onion
3 cloves of garlic (big chefs garlic)
Step 1: Roast the Meat
Meat with skin on tastes better
nothing fancy here.
duck legs on aluminium foil, chicken is normal or lamb (duck was reduced)
Go for a swim for half an hour.
30 mins later, turn it over.
have a shower, you're covered in salty water.
Step 2: The Wrappings
Simple white tortilla, some mayo. If you want it to taste like a shop kebab, three times as much mayo!
Salad is important, I've used a mixed leaf bag here,
a few green olives and some sliced bell pepper. I like yellow as a general rule of thumb the more different colours you can put in your food the more likely you are to get all those lousy tasting vitamins.
Tomatoes small chopped or small tomatoes. Fresh onion finely chopped.
Personally I like fresh garlic crushed and chopped. It's pretty strong and if you drink a glass of wine with it, the garlic will literally burn your mouth.
Step 3: Assemble
Fork the meat until shredded. This is important, the larger the surface area the more flavour you will experience. Don't worry about the meat getting cooler, you don't want it to wilt the salad anyway.
divide evenly between tortillas. Add a streak of chili sauce to taste (sriracha if you like to feel it on the way out as well as the way in!)
tuck in one side and wrap tightly.
Consume at your leisure. Don't cram it down, enjoy the mixture of textures and sweet peppers and tomatoes flavours with the lovely roast meat.