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  • Serves:4
  • Prep Time:20 mins
  • Cook Time:20 mins

Greek Lamb Pide with Beetroot Tzatziki

+1 Edgell Beetroot

Want to know the secret to a great Greek Lamb Pide? It all comes down to the spices in the meat and the tastiness of the tzatziki of course! We’ve added beetroot to our tzatziki for some added colour and flavour and the result is well worth devouring.


Original recipe by Em's Food For Friends | 1.12.15


Ingredients

+1 1 CAN (225g) EDGELL SLICED BEETROOT

  • 500g of lamb mince
  • 2 cloves garlic, crushed
  • 1 teaspoon dried oregano
  • 4 sprigs fresh oregano, leaves removed and finely chopped, stalks discarded
  • Grated zest of 1 lemon
  • 1 tablespoon tomato paste
  • Pinch ground cinnamon
  • Sea salt & cracked black pepper
  • 2 cups baby rocket leaves
  • ¼ cup olive oil
  • 1 small eggplant, sliced into 1cm slices
  • 2 tomatoes, sliced
  • ½ red onion, finely sliced
  • 4 Greek souvlaki wraps
  • Dill sprigs for garnish
  • 1 cup Greek yoghurt
  • 2 tablespoons finely chopped dill
  • 1 small clove garlic, crushed
  • Juice ½ lemon
  • Sea salt

Method

To make the lamb kofta place the lamb mince, garlic, dried oregano, fresh oregano, lemon zest, tomato paste and cinnamon in a large bowl. Season to taste and mix well (you can use hands) to combine. Dampen your hands with a little water and roll the lamb into small oval shapes and thread onto skewers. Refrigerate for 10-15 minutes.

DRAIN EDGELL SLICED BEETROOT AND PAT DRY WITH PAPER TOWEL. PLACE IN A MEDIUM SIZED BOWL AND USE A POTATO MASHER TO LIGHTLY MASH.

To make tzatziki, combine the yoghurt, garlic, dill, lemon juice and mashed beetroot in a bowl and stir with a spoon. Season to taste.

Heat a BBQ grill to nice and hot. Brush each side of the eggplant slices with a little oil, season with to taste and place them on the grill for 3-4 minutes each side or until tender and slightly charred. Remove from the BBQ and set aside.

Place the kofta on the BBQ grill. Cook for 4-5 minutes on each side until cooked through. Remove and set aside to rest.

Place the souvlaki breads on the grill and cook for a minute on each side.

To assemble the souvlaki, scatter a small handful of rocket leaves along the centre of the wrap. Top with grilled eggplant slices, tomato, red onion and the lamb kofta. Dollop the tzatziki along the kofta and top with a smattering of dill sprigs. Roll the pide up and serve.

Tips

For a smoother tzatziki, simply place beetroot into a food processor and process until smooth. Add to yoghurt, garlic, lemon juice and season to taste.

Healthy Tip: When choosing your souvlaki wraps, go for wholemeal.

 

Let's face it, We could all do with more vegies in our meals.

That’s why we started the Edgell +1 Project. We wanted to show just how easy it is to add one extra vegetable to your meals. We scour the web each month to find some of Australia’s favourite recipes, then head to the kitchen to show you how easy it is to add extra vegetables to your meals.

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