Greek Nachos
Greek Nachos
Greek Nachos

Greek “Nachos”


December 11, 2015

This take on classic nachos combines crunchy pita chips, tangy feta cheese, and ground lamb. It’s a perfect appetizer for watching the game!

  • Prep: 45 mins
  • Cook: 25 mins
  • Yields: 12 Servings


4 lbs ground American Lamb

1 1/4 lbs onions, chopped

2 tbsp minced garlic

1 tbsp dried oregano

1 tbsp smoked paprika

2 tsp fennel seeds, toasted and crushed

1 tsp cracked black pepper

dash Salt, to taste

1 gallon plain pita chips, warmed

3 cups fresh, ripe, diced tomatoes

1 1/2 cups sliced scallions (green onions)

1 1/2 cups crumbled feta

1 1/2 cups Kalamata olives, pitted and sliced

1 1/2 cups nonfat yogurt, Greek-style

12 fresh mint sprigs


1In a deep skillet, cook the lamb over medium-high heat until almost completely browned. Stir in the onions, garlic, oregano, paprika, fennel, and pepper and continue to cook until onions are almost golden. Adjust the seasoning with salt as needed. Remove from the heat and keep warm until ready to serve.

2To serve: For each serving, place 1 1/2 cups warmed pita chips on a small platter or dinner plate. Top with 1 cup of the lamb-onion mixture. Sprinkle with 1/4 cup tomatoes, 2 tablespoons scallions, 2 tablespoons feta, and 2 tablespoons olives. Top with 2 tablespoons yogurt and garnish with the mint. Serve hot.

Recipe and image provided by the American Lamb Board


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