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"Popped into Ian Chatfield butchers in Tonbridge yesterday! Lovely shop, friendly, well priced, quality meat & cheese"


"Sausages are great, their mince is the only one I trust. Could never go back to the supermarket. Great service too!"


Lamb & Mint Homemade Kebabs

Lamb & Mint Homemade Kebabs

Cooking time approx. 20mins

Serves 4 people


  • X4 Lamb mint burgers (from Ian Chatfield, of course!)
  • X4 pitta breads
  • X1 bag of Mixed leaf salad
  • X2 Table spoons of olive oil
  • X3 Table spoons of balsamic vinegar
  • X6 Table spoons of mayonnaise
  • X3 Table spoons of mint sauce
  • 100g of grated cucumber
  • X1 Red onion, chopped chunky
  • X1 Courgette cut in half and sliced
  • X6 Large mushrooms, quartered
  • X1 Yellow pepper, chopped chunky
  • X15 Cherry tomatoes, cut into ½’s


  1. Pre-heat oven to 180 degrees
  2. Prepare all of the veg (red onion, courgette, mushrooms, cherry tomatoes and peppers) and place them into a roasting tray.
  3. Pour over the balsamic vinegar and olive oil
  4. Place the lamb burgers over the top of the vegetables
  5. Place the roasting tray in the oven and cook for approx. 20mins on 180 degrees
  6. Pour the mayo, mint sauce and grated cucumber into a bowl and mix together to make your dip
  7. Pre-cut your pitta breads before you toast them
  8. Once the vegetables and burgers have roasted, slice your lamb burgers up into strips
  9. Spread your minty mayo and cumber dip on each side of the toasted pitta bread
  10. Lay your sliced burger into the pitta bread and spoon over your roasted veg
  11. Sprinkle your mixed leaf salad over the top and you're ready to serve!

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