A colourful and well-rounded meal. 


  • 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

  • pinch paprika

  • 1 zest lemon

  • ¼ bunch thyme leaves only

  • Kofta Mix

  • 500g lamb mince? (good quality)

  • 4 tbsp ras el hanout spice mix

  • 1 tsp smoked paprika

  • salt and pepper

  • Tzatziki

  • 250g yoghurt - sheep’s or greek?

  • 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

  • pinch sumac

  • Garnish

  • 1 bunch Kale

  • 2 tbsp ras el hanout

  • splash extra virgin olive oil

  • ½ lemon juice


  • To make Beetroot Pita:

  • 1.

    Using a food processor, add beetroot and milk and process until smooth.

  • 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 on a floured surface until elastic and smooth.

  • 3.

    Cut dough into 10 small pieces, roll out into 10 thin circles. Grill on BBQ hot plate. Set Aside.

  • To make Kofta Mix:

  • 1.

    In a mixing bowl, use your (clean!) hands to mix lamb mince and spices together until well combined.

  • 2.

    Spread a thin layer of the raw kofta mix onto each of the beetroot pita breads 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.

  • To make Tzatziki:

  • 1.

    Mix all ingredients together in a mixing bowl.

  • Garnish:

  • 1.

    Mix kale leaves in a bowl with ras el hanout spice, olive oil and lemon juice and grill on the BBQ until slightly charred.

  • 2.

    Serve Beetroot Pitas with Kale, tzatziki and a lemon wedge.


This recipe was provided by Stockland #AtoZofMmmm.

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