My Big Fat Greek Tacos

• Meat

  • 1 1/2 lbs Ground lamb

• Produce

  • 2 English cucumber
  • 5 clove Garlic
  • 2 tbsp Mint, fresh
  • 2 tsp Oregano, dried
  • 1 Red onion
  • 2 Tomatoes, firm

• Canned Goods

  • 2 tbsp Tomato paste

• Baking & Spices

  • 1 Black pepper, freshly ground
  • 1 Kosher salt and freshly ground black pepper
  • 1 Salt

• Oils & Vinegars

  • 1 tbsp Olive oil, Extra Virgin
  • 1 tbsp Olive oil
  • 4 tbsp Red wine or cooking wine or red wine vinegar, dry
  • 1 tbsp Red wine vinegar

• Bread & Baked Goods

  • 4 Non-pocket greek pitas

• Dairy

  • 1 2 cup crumbled feta cheese plus extra 1/2 cup
  • 1 cup Whole milk plain greek yogurt

Found on gooddinnermom.com

Description

Ingredients

• 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
• ½ red onion, diced
• Freshly ground black pepper
• Feta Mint Tzatziki:
• 1 English cucumber
• Salt
• 1 cup whole-milk plain Greek yogurt
• ½ cup crumbled feta cheese plus extra ½ cup or so for serving
• 1 clove garlic, minced or pressed
• 2 tablespoons minced fresh mint
• Lamb or Turkey:
• 1 tablespoon olive oil
• 1½ pounds ground lamb, beef or turkey
• Kosher salt and freshly ground black pepper
• ½ red onion, minced
• 2 teaspoon dried oregano
• 4 cloves garlic, minced
• 2 tablespoon tomato paste
• 4 tablespoons dry red wine or cooking wine or red wine vinegar
• For the pitas:
• 4-6 non-pocket Greek pitas
• Cooks note: This is not necessary for yummy, impressive flavor, BUT if you happen to have a little Zaatar seasoning, add 1-2 teaspoons to the oregano when cooking the meat mixture. It will add just that much more out-of-this-world Greek gyro flavor. I have made it without and had huge success.

Directions

• At least one hour or as early as one day before you prepare the meat, prepare the relish and tzatziki:
• Prepare 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 tzatziki:
• Seed and then finely dice the cucumber 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.
• The day of the tacos, start about 20 minutes before ready to serve:
• For the meat:
• In a large skillet, heat the oil over medium-high heat. Add the ground meat, 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 meat 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 meat back in, stir and keep warm.
• For the pitas:
• In a cast iron or other heavy skillet, drizzle a small amount of olive oil and heat to medium high.
• Place pita in pan and heat each side for just about 20 seconds.
• Serve buffet style with extra feta, if desired.