Greek Lamb Tacos

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8 Mini Naan, heated
Lamb Kefta, recipe below
Israeli Salad, recipe below
Tzatziki, recipe below
Chopped parsley or mint, for garnish

Lamb Kefta

1 1/2 pounds of American Lamb
1/2 medium red onion, grated or minced
4 cloves garlic, minced
1/2 lemon, zested with microplane zester
1/4 cup finely chopped fresh mint
1 teaspoons coriander
1 teaspoons cumin
1 teaspoons dried oregano
1/2 teaspoon cayenne pepper, optional
Kosher salt

Israeli Salad

1 cucumber, peeled and seeds removed, finely diced
2 plum tomatoes, peeled and seeds removed, finely diced
1 tablespoon extra virgin olive oil
1 tablespoon fresh lemon juice
2 tablespoon chopped parsley
Kosher salt


1 cup plain Greek yogurt
1/2 cucumber, peeled
1 lemon, juiced
1 clove garlic, minced
2 tablespoons finely chopped fresh mint
1/4 teaspoon dried oregano
Kosher salt


Lamb Kefta

Combine 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.

Heat 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

Combine all ingredients in a small mixing bowl and season with Kosher salt.


Using 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.

click the above image to see a larger photo


PREP TIME: 20 Minutes

COOK TIME: 10 Minutes