Middle Eastern Skewers with Beetroot Tzatziki



  • 1 Pack of Perfectly Balanced Beef, Onion and Spice Skewers 
  • 1/2 Red onion, sliced thinly 
  • 1 cup Rocket 
  • 1 Pack Lebanese flat bread 
  • 1 tablespoon olive oil 
  • 1 lemon (to serve) 

Beetroot tzatziki 

  • 1 Lebanese cucumber, grated 
  • 1 1/2 cups Greek yoghurt 
  • 400g cooked beetroot, grated 
  • 1 garlic clove, crushed 
  • 1/4 cup mint leaves, thinly sliced 
  • Finely grated zest and juice of 1 lemon 
  • 1/4 cup olive oil 
  • Salt and pepper to season


1. For the tzatziki, combine cucumber and 1 tablespoon salt in a bowl. Set aside for 10 minutes, then squeeze to remove excess liquid. Add remaining ingredients, then stir to combine and season with salt and pepper.
2. Preheat pan with 1 tablespoon olive oil to medium high heat. Cook skewers 4 minutes per side for a total 16 minutes or until cooked through. Set aside. 
3. Warm flatbread in the pan, top with tzatziki, rocket, onion and a squeeze of lemon juice.