Chicken and beef kebab wraps.

Method

This is a guide, not a rulebook. Adjust it to what you've got and what you like.

1. 01

   Season and skewer the meat.

   Season the chicken with The Adventurer and the beef with Big Don's steak salt, then thread them onto skewers.

2. 02

   Skewer the veg.

   Thread the capsicum, cherry tomatoes and red onion onto skewers.

3. 03

   Light the charcoal.

   Light the Mallee lump charcoal and let it burn down until it's glowing.

4. 04

   Grill.

   Cook the skewers over the hot coals, turning often, until the veg is charred and the meat hits temp. My meat temperature guide has the temp to check for.

5. 05

   Make the sauce.

   Stir the lemon juice and spice into the white sauce. Taste and adjust.

6. 06

   Load the wraps.

   Spread sauce on the flatbread, slide the meat and veg off the skewers, add cucumber sticks and roll.