Recipe: Miguel Maestre’s BBQ Lamb Kofta with Beetroot Pita and Chargrilled Kale

As part of a promotion titled “A to Z of Mmmm” across Stockland’s 41 shopping centres in Australia, celebrity chef Miguel Maestre has come on board to inspire home cooks to learn from and engage with local food culture. To help this along, he will be rolling out several recipes, articles, and videos for Stockland, with his first being a juicy BBQ Lamb Kofta with beetroot pita and chargrilled kale.

BBQ Lamb Kofta with Beetroot Pita and Chargrilled Kale

Equipment Needed Paper towel, tea towel, chux, tablespoons, forks, chef knives, spatulas, medium and large mixing bowls, 2 large chopping boards, BBQ, BBQ utensils, food processor with transparent tap, large wooden chopping board for serving dish, gladwrap, microplane.

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
• pinch paprika
• 1 zest lemon
• 1/4 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 yoghurt – sheep’s or greek
• 2 baby cucumbers, seedless, grated
• 1/2 bunch mint leaves, finely chopped
• 1 garlic clove, finely grated
• 1/2 lemon juice
• salt and pepper
• 1 tbsp extra virgin olive oil
• pinch sumac

Garnish

• 1 bunch Kale
• 2 tbsp ras al hanout
• splash extra virgin olive oil
• 1/2 lemon juice

Method

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.
3. Knead for 2 minutes onto a floured surface until elastic and smooth.
4. 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 mix lamb mince and spices together until well combined using your hands.
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 with ras al hanout spice, olive oil and lemon juice and grill on the BBQ until nice a charcoal.
2. Serve Beetroot Pitas with Kale, tzatziki and a lemon wedge.

The campaign will see Maestre visit a number of Stockland shopping centres across Australia throughout 2016, with his first stop at Stockland Merrylands on 4th March. He’ll also be launching a web content series, going behind the scenes to meet local food retailers in Stockland centres to discover their food secrets. Each episode will go live from Monday 1st February on www.stockland.com.au/food

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