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BBQ lamb kofta and beetroot pita with kale by Miguel Maestre

Category: food

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Fresh Food spread out on a grey background | Food in Common

  • Serves: 2
  • Time needed: 40 mins
  • Difficulty Easy


  • Beetroot Pita:
  • 1 medium beetroot, peeled, roughly chopped
  • 1 tbsp milk
  • 600g self raising flour
  • 1 tbsp maldon salt
  • 1 pinch baking powder
  • 500g natural greek yoghurt
  • 1 pinch paprika
  • 1 zest lemon
  • ¼ bunch thyme leaves only
  • Kofta Mix:
  • 500g lamb mince
(good quality)
  • 4 tbsp ras al hanout Spice mix
  • 1 tsp smoked paprika
  • salt and pepper
  • Tzatziki:
  • 250g greek yoghurt
  • 2 baby cucumbers, seedless, grated
  • ½ bunch mint leaves, finely chopped

  • 1 garlic clove, finely grated
  • ½ lemon juice
  • salt and pepper
  • 1 tbsp extra virgin olive oil
  • 1 pinch sumac
  • Garnish:
  • 1 bunch Kale
  • 2 tbsp ras al hanout
  • splash extra virgin olive oil
  • ½ lemon juice


  • Step 1

    To make Beetroot Pita, use the food processor and add the beetroot with the milk and process until smooth. Roll it out on a smooth surface over a bit of flour.

  • Step 2

    Add flour, salt, baking powder, yogurt, paprika and lemon zest and mix till combined into a dough consistency, add more flour if needed. Knead for 2 minutes onto a floured surface until elastic and smooth.

  • Step 3

    Cut dough into 10 small pieces, roll out into 10 thin circles. Grill on a BBQ hot plate and set aside.

  • Step 4

    To make the Kofta Mix; in a mixing bowl mix lamb mince and spices together until well combined using your hands.

  • Step 5

    Spread a thin layer of the raw kofta mix onto 1 side of the beetroot pita bread. Add a splash of olive oil to the BBQ plate and cook with a splash of olive oil on the hot plate of the BBQ with meat side facing down until mince is crispy. Set aside.

  • Step 6

    To make Tzatziki; mix all ingredients together in a bowl.

  • Step 7

    To make Garnish; mix kale leaves with ras al hanout spice, olive oil and lemon juice. Grill on the BBQ until edges are slightly charred. Serve Beetroot Pitas with Kale, tzatziki and a lemon wedge.

    Want to try out more of Miguel's recipes? 

    Harrissa lamb and baba ganoush

    Churros con chocolate

    Chorizo and beef empanadas