Miguel Maestre's BBQ Lamb Kofta with Beetroot Pita Recipe

Serves : 2

Time needed : 45m

Difficulty : easy

This dish is a feast for both the eyes and the palate. Imagine juicy lamb koftas, seasoned to perfection, nestled in a homemade beetroot pita, and topped with chargrilled kale. It’s a delightful combination that promises to elevate your BBQ game. Perfect for a summer gathering or a cozy dinner, this recipe is sure to impress your family and friends.

Ingredients

Method

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

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

Ingredients

Method

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.

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.

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

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

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.

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

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.

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BBQ lamb kofta and beetroot pita with kale by Miguel Maestre