Prep Time20 minsCook Time10 minsTotal Time30 mins
8 Mini Naan, heated
Parsley or mint, chopped
Lam Kefta
1.50 Ground American lamb
0.50 Medium red onion, grated or minced
4 Garlic, minced
0.50 Lemon, zested with microplane zester
0.25 cup Fresh mint, finely chopped
1 tsp Coriander
1 tsp Cumin
1 tsp Dried oregano
0.50 tsp Cayenne pepper, optional
Kosher salt
Israeli Salad
1 Cucumber, peeled & seeded, finely diced
2 Plum tomatoes, peeled & seeded, finely diced
1 tbsp Extra-virgin olive oil
1 tbsp Fresh lemon juice
2 tbsp Chopped parsley
Kosher salt
Tzatziki
1 cup Plain Greek yogurt
0.50 Cucumber, peeled
1 Lemon, juiced
1 Garlic, minced
2 tbsp Fresh mint, finely chopped
0.25 tsp Dried oregano
Kosher salt
Lamb Kefta
1Combine ground lamb, onion, garlic, lemon zest, mint, coriander, cumin, dried oregano, and cayenne pepper in a medium mixing bowl. Season generously with Kosher salt. Form mixture into 16 mini logs.
2Heat grill or large skillet over medium-high heat. If using skillet, add 1 tablespoon of canola or vegetable oil. Cook lamb kefta until just cooked through, flipping once halfway through cooking.
Israeli Salad
3Combine all ingredients in a small mixing bowl and season with Kosher salt.
Tzatziki
4Using the smaller side of a box grater, grate cucumber. Soak up excess cucumber moisture with paper towels. In a small mixing bowl, combine Greek yogurt, 3 tablespoons of the grated cucumber, two tablespoons lemon juice, garlic, mint, and dried oregano. Season with Kosher salt. Taste and adjust seasonings (add more lemon juice, etc.) as desired.
Ingredients
8 Mini Naan, heated
Parsley or mint, chopped
Lam Kefta
1.50 Ground American lamb
0.50 Medium red onion, grated or minced
4 Garlic, minced
0.50 Lemon, zested with microplane zester
0.25 cup Fresh mint, finely chopped
1 tsp Coriander
1 tsp Cumin
1 tsp Dried oregano
0.50 tsp Cayenne pepper, optional
Kosher salt
Israeli Salad
1 Cucumber, peeled & seeded, finely diced
2 Plum tomatoes, peeled & seeded, finely diced
1 tbsp Extra-virgin olive oil
1 tbsp Fresh lemon juice
2 tbsp Chopped parsley
Kosher salt
Tzatziki
1 cup Plain Greek yogurt
0.50 Cucumber, peeled
1 Lemon, juiced
1 Garlic, minced
2 tbsp Fresh mint, finely chopped
0.25 tsp Dried oregano
Kosher salt
Directions
Lamb Kefta
1Combine ground lamb, onion, garlic, lemon zest, mint, coriander, cumin, dried oregano, and cayenne pepper in a medium mixing bowl. Season generously with Kosher salt. Form mixture into 16 mini logs.
2Heat grill or large skillet over medium-high heat. If using skillet, add 1 tablespoon of canola or vegetable oil. Cook lamb kefta until just cooked through, flipping once halfway through cooking.
Israeli Salad
3Combine all ingredients in a small mixing bowl and season with Kosher salt.
Tzatziki
4Using the smaller side of a box grater, grate cucumber. Soak up excess cucumber moisture with paper towels. In a small mixing bowl, combine Greek yogurt, 3 tablespoons of the grated cucumber, two tablespoons lemon juice, garlic, mint, and dried oregano. Season with Kosher salt. Taste and adjust seasonings (add more lemon juice, etc.) as desired.
Greek American Lamb Tacos
