Greek Tacos

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 I have to tell you guys that this particular dish was a bit of a surprise to me. I love lamb, but I’d only ever had it from a restaurant before, so I wasn’t sure if he could pull it off the experience would…transfer, so to speak.  I needn’t have worried. Even Alea eats this, though she only eats the meat and the tzatziki. And the pita, of course– that girl loves her some bread! Haha!

Nat’s Notes: I know this recipe seems weird– but make it.  You won’t regret it.

Greek Tacos
Recipe Type: entree
Cuisine: Greek
Author: Nat’s Pantry
Ingredients
  • 1 tablespoon olive oil
  • 2 pounds ground lamb
  • Kosher salt and freshly ground black pepper
  • 1/2 red onion, minced
  • 1 teaspoon dried oregano
  • 4 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 2 tablespoons dry red wine
  • 1 English cucumber
  • Salt
  • 1 cup whole-milk Greek yogurt
  • 1/2 cup crumbled feta cheese
  • 1 clove garlic, minced or pressed
  • 2 tablespoons minced fresh mint
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon red wine vinegar
  • 2 firm tomatoes, seeded and diced
  • 1 English cucumber, seeded and diced
  • 1/2 red onion, diced
  • Freshly ground black pepper
Instructions
  1. For the lamb:
  2. In a large skillet, heat the oil over medium-high heat.
  3. Add the lamb, sprinkle with salt and pepper and cook until the meat gets nice and golden brown, 10 to 12 minutes.
  4. With a slotted spoon, remove the lamb and reserve.
  5. Lower the heat to medium and saute the onions in the lamb juices until soft, about 5 minutes.
  6. Add the oregano and garlic and cook until fragrant.
  7. Season.
  8. Add the tomato paste and cook until it caramelizes.
  9. Deglaze with the red wine and scrape any bits up that have adhered to the pan. Add the lamb back in, stir and set aside.
  10. For the tzatziki:
  11. Grate the cucumber on the large holes of a box grater and place in a fine-meshed strainer or cheese cloth fitted over a bowl.
  12. Salt the cucumber and let sit 10 minutes.
  13. Then squeeze out any excess moisture.
  14. Add the strained cucumber into a bowl with the yogurt, feta, garlic and mint.
  15. Adjust the seasoning if necessary.
  16. For the cucumber tomato relish:
  17. Toss the olive oil, vinegar, tomatoes, cucumbers and onions in a bowl and adjust the seasoning if necessary.
  18. Cover and let sit at least 1 hour to marry the flavors.
  19. For the sandwich build:
  20. Schmear the tzatziki on the pitas, then place on the lamb and top with cucumber tomato relish.

 

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