8 Mini Naan, heated
Lamb Kefta, recipe below
Israeli Salad, recipe below
Tzatziki, recipe below
Chopped parsley or mint, for garnish
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
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
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
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.
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.
SERVINGS: 8 Tacos
PREP TIME: 20 Minutes
COOK TIME: 10 Minutes