Oh man, I had the most awesomest lunch today.

At first I was thinking of whipping up some tuna or egg sandwiches. However, when I peered into the freezer, I found two very interesting items. A piece of boneless, skinless chicken breast and a bag of lebanese flat bread. Took those out to thaw, and went looking around the larder for anything to cook with. And I found the Maggi Salsa Chili Sauce I bought a few weeks back.

When the chicken softened, I cut it up into 1-inch strips and got quite a handful of it. Then I sauteed some minced shallots and garlic in about 2 tablespoons of oil [anything works, palm, olive or corn oil. Butter and margarine gives off some sweetness] . When the shallots turned transluscent and the aroma escapes the garlic, I tossed in the chicken strips and stirred it around over a medium heat.

When the chicken gets about halfcooked, pour in some oyster sauce, and a GENEROUS amount of salsa. I made sure every piece of chicken in covered in salsa [you can put in moderate amounts if you don't want a thick sauce]. Stir stir, added a few pinches of mixed herbs and spices [McCormick produces mixed herbs in bottles, easy to find in supermarkets]. Stirred it around a bit more and its done.

I then heated a flat pan and toasted the flatbread on it over a high fire for about 30-45 seconds to a slight crisp. Took it out, and smothered one whole side in a layer of mayonnaise and sprinkled some pepper over it. I scooped some of the salsa chicken, put it on the bread, rolled it up and dug in. And by heavens, it’s the best kebab ever.

If you feel up to it, there’s many things you can do to make it even more divine. Like say, put some french fries along with the chicken. If you’re feeling crazier, take a potato. Peel, cube and boil it till its soft before frying it together with the chicken [Hmm,... I might try that myself]. Some tomato slices and a few pieces of soft green salad makes it healthy. Sprinkle some cheese over the chicken before rolling the bread for some extra sin.

Dig in and enjoy as the salsa-covered chicken stings the tip of your tongue before it dances at the back of your throat, while the flavours of herbs and spices burst in your mouth as it gets soothed by the creaminess of the mayonnaise. I downed two rolls and I don’t think I need dinner tonight.

[Sorry I don't have any photos. When I cook I get so passionate about it I forget everything else.]