How to make Gaz Oakley's vegan kebab from your Christmas leftovers

The Avant-Garde Vegan has you sorted for Boxing Day.

After you’ve smashed the main meal, the next challenge is to figure out what to do with all those leftovers.

Here’s an idea for you...

“I’ve got a vegan ‘beef’ recipe in the centrepiece section of my cookbook,” Gaz Oakley explains. “Using leftovers from that, I’ve managed to make amazing kebabs that taste really authentic.”


For the ‘meat’:

  • 200g slow-roast ‘beef’, shredded
  • 1tsp smoked paprika
  • 1/4tsp cayenne pepper
  • 1/2tsp ground cumin
  • 1/2tsp ground coriander
  • 1/2tsp dried garlic powder
  • 2tsp dried mixed herbs
  • Pinch of sea salt and pepper
  • 3tbsp vegetable oil

For the mint yogurt:

  • 285g dairy-free plain yogurt
  • Handful of fresh mint leaves, finely chopped
  • 7.5cm piece of cucumber, deseeded and finely chopped
  • 1 garlic clove, crushed
  • 1/2tsp paprika
  • 1tsp sea salt
  • Juice of 1/2 lemon
  • 2tbsp extra virgin olive oil (optional)

For the salad:

  • 2 baby gem lettuces, shredded
  • 2 medium tomatoes
  • 1/2 red onion, finely sliced
  • Handful of fresh coriander
  • 4-6 pickled chilis, from a jar

To serve:

  • Toasted pitta bread or flat breads
  • Hot sauce
  • Lemon wedges


1. First up, mix all the ingredients for the ‘meat’ together in a large mixing bowl. Cover and set aside to allow the flavours to mingle.

2. Meanwhile, put all the ingredients for the mint yogurt in a mixing bowl and stir well to combine. Cover with cling film and chill in the fridge until you’re ready to serve.

3. Heat a large, non-stick pan over a high heat, then add the ‘meat’ and cook for four to five minutes. Stir often and try and get lots of colour on the ‘meat’.

4. To serve, fill your pitta breads or flat breads with generous amounts of the ‘meat’, the various salad elements and a dollop of mint yogurt. A drizzle of hot sauce adds a nice kick and a squeeze of lemon juice brings all the flavours together.