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BBQ Pittas
BBQ Pittas
  1. Serves: 6 people
  • 2 aubergines
  • 3 courgettes
  • 1 Cauliflower
  • 2 Red peppers
  • 1 Cucumber
  • Bunch of coriander
  • Bunch of mint
  • 3 Carrots
  • 2 Lemons
  • 2 tsp Garam Masala
  • 4 tsp Cumin
  • 7 x 120g pots of The Coconut Collaborative yogurt
  • Pomegranate seeds
  • Pittas


1. Fire up the BBQ.

2. Prepare your veg. Cut the courgettes, aubergines and peppers into bitesize pieces and break the cauliflower into small bitesize florets.

3. Place into a large bowl. Add the cumin and garam masala and 3 120g pots of The Coconut Collaborative Yogurt. Season well with salt and pepper and mix everything together. Leave to marinate for 5-10 minutes, and then put your veg onto the skewers. 

4. Pour over any of the leftover yogurt marinade, and then add the skewers to the barbi. They'll need about 7-8 minutes on each side.

5. Time to make the carrot salad. Into a bowl, add 3 grated carrots, a handful of chopped mint, a handful of chopped parsley, the juice of a lemon, salt, pepper and olive oil. Mix everything together and set aside.

6. Coconut yogurt tzatziki time. Into a bowl, add 4 120g pots of The Coconut Collabroative Yogurt. Grate a cucumber, squeeze the gratings (to remove excess water) and add that to the bowl, with a handful of mint, the juice of half a lemon, salt, pepper and olive oil. Mix everything together.

7. Assembly time. Once the skewers are nicely charred and cooked through, remove from the heat. Take a warm pitta, open it up, and spoon in some tzatziki. Then add a very generous helping of the spiced barbecued vegetables. Layer some of the carrot salad on top, scatter over some pomegranate seeds, spoon over some more tzatziki and get stuck in.