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There's nothing more rewarding than cooking a roast and then having the extra treat of delicious leftovers to use up the following day.
This recipe for Loaded Mutton Kebabs champions leftover roast mutton as the main event. Accompanied by warmly spiced and roasted cauliflower, and an array of the finest pickles and condiments you can find, it is a flavoursome feast inside a soft pitta pocket.
Preheat your oven to 200C.
Slice the potatoes into small, thin chips and chop cauliflower into strips or small florets. Place into a large baking tray with the garlic cloves.
Drizzle with olive oil and season well with the salt, pepper, paprika and crushed cumin seeds.
Place into the oven to roast for 25 minutes, then remove the garlic, add the mutton and return to the oven for a further 30 minutes.
Meanwhile, prepare the sauce. Add the yoghurt, feta, the roasted garlic, the juice of half a lemon, the herbs and plenty of seasoning to a blender. Whizz until you reach the desired consistency.
Heat the pitta bread in the oven briefly to allow them to puff up.
To build your kebabs, fill each pitta bread with generous spoonfuls of the mutton meat, roasted veg, pickles, kraut and sauce. Serve immediately.
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