Back to ideas wall
BBQ lamb kofta and beetroot pita with kale by Miguel Maestre
Category: food
For more everyday inspiration and exclusive offers, register now as a Stockland Member to receive monthly updates, latest news and exclusive events from your local Stockland Shopping Centre.
-
Serves:
2
-
Time needed:
40 mins
-
Difficulty
Easy
Ingredients
- 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
Directions
-
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