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. 


  • 2
  • 1
  • 1
    Garlic bulb
  • A good pinch
    Sea salt
  • A good pinch
    Freshly ground black pepper
  • 2 teaspoons
    Smoked paprika
  • 2 teaspoons
    Cumin seeds, crushed
  • A pinch
    Chilli flakes (optional)
  • A generous drizzle
    Olive oil
  • 500g
    Cold, roast mutton
  • For the sauce

  • 1 handful
    Mint leaves
  • 1 bunch
  • 300g
  • 1 block
  • 1/2
  • To build the kebabs

  • 6
    Pitta bread
  • A handful
    Jalapeños (optional)
  • A generous serving
  • A handful
    Pickled cucumbers


  • 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. 

Buy the Ingredients

Explore all recipe ingredients here.

Add AVAILABLE items to bag Added

More Recipes

Choose a Delivery Day

Please pop your postcode in and we'll show you the delivery dates available in your area.