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Greek Tacos by Jeff Mauro by Megan Kratzer serves: 2	No ratings Rating Details Rate this recipe Printable View Print Index Cards

Yummy twist on tacos. This calls for Lamb but since it is expensive, my husband and I have used ground pork, ground beef, or sliced steaks in place of the lamb.

Ingredients:

2 lbs

lamb

1 T

olive oil

salt and pepper to taste

1/2

red onion minced

1 tsp

dry oregano

4 cloves

garlic minced

1 T

tomato paste

2 T

red wine

cumber

1 cup

greek yogurt

1/2 cup

feta cheese

4 slices

pita bread

1 clove

garlic minched or presses

2 tablespoons

mint chopped

1 T

extra virgin olive oil

red vine vineager

tomato

cucumber diced

1/2

red onion

ground black pepper

Directions:

Lamb:
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

Feta Mint Tzatziki:
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

Cucumber Tomato Relish:
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

Sandwich Build:
4 non-pocket pitas, oiled and lightly griddled on each side

For the lamb: In a large skillet, heat the oil over medium-high heat. Add the lamb, sprinkle with salt and pepper and cook until the meat gets nice and golden brown, 10 to 12 minutes. With a slotted spoon, remove the lamb and reserve. Lower the heat to medium and saute the onions in the lamb juices until soft, about 5 minutes. Add the oregano and garlic and cook until fragrant. Season. Add the tomato paste and cook until it caramelizes. 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.

For the tzatziki: 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. Salt the cucumber and let sit 10 minutes. Then squeeze out any excess moisture. Add the strained cucumber into a bowl with the yogurt, feta, garlic and mint. Adjust the seasoning if necessary.

For the cucumber tomato relish: Toss the olive oil, vinegar, tomatoes, cucumbers and onions in a bowl and adjust the seasoning if necessary. Cover and let sit at least 1 hour to marry the flavors.

For the sandwich build: Schmear the tzatziki on the pitas, then place on the lamb and top with cucumber tomato relish.

Categories:

Main Dishes