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Lekker Boerie Stuffed Pitas



Serves: 4

Hands-on time: 15 minutes

Hands-off time: 25 minutes


INGREDIENTS


1 tray (700g) boerewors, casing removed

4 tsp Hinds Southern Grill All in One Seasoning

1 tin (410g) Rhodes Quality Boerewors Relish

¾ cup parsley, chopped

4 pita breads, halved and opened

¾ cup grated mozzarella cheese

3 tbsp vegetable oil, for brushing

¾ cup mayonnaise

1 carton (1L) Rhodes Quality Cranberry 100% Fruit Juice Blend


SERVING SUGGESTION:

Braai sides, of choice


METHOD


1. Prepare the braai for direct cooking over medium-low heat (160-180°C).*Chef’s Tip: Alternatively, bake the pitas in the oven!


2. In a large mixing bowl, add the boerewors mince, 3 teaspoons of Hinds Southern Grill All in One Seasoning, ¼ cup Rhodes Quality Boerewors Relish, and chopped parsley. Mix until fully combined.


3. Add a little cheese and the meat filling to the pita halves using a tablespoon, filling the pockets well without tearing the bread. Ensure the pita is filled with an even thickness so the meat cooks evenly on the braai. *Chef’s Tip: Microwave the pita bread for 1 minute before filling if it’s too stiff to handle.


4. Brush the stuffed pitas with oil on each side and place on the prepared braai, meat side down. Braai for 5 minutes on the meat side until golden brown. Flip the pitas on the bread side and braai for 8-10 minutes on each side until the meat is cooked through and the bread is slightly charred.


5. Prepare the dipping sauce by adding the mayonnaise, ¼ cup relish, and the remaining 1 teaspoon of Hinds spice to a bowl and mix until combined. Transfer to a sauce bowl or ramekin for serving. Transfer the remaining relish to a ramekin for serving as well. 


6. Arrange the braaied stuffed pitas on a serving platter with the relish and boerie relish mayo. Serve with your favourite braai sides and glasses of Rhodes Quality Cranberry 100% Fruit Juice Blend. Top the pitas with relish, dip into the sauce, and ENJOY!


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