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Recipe Provided By
"Shared Appetite"Prep Time
20 min
Cook Time
10 min
Total Time
30 min
Servings
8 tacos
Ingredients
- 8 mini naan, heated
- American Lamb Kefta, recipe below
- Israeli Salad, recipe below
- Tzatziki, recipe below
- Chopped parsley or mint, for garnish
Lamb Kefta
- 1-1/2 pounds ground American Lamb
- 4 cloves garlic, minced
- 1/2 medium red onion, grated or minced
- 1/2 lemon, zested with microplane zester
- 1/4 cup finely chopped fresh mint
- 1 teaspoon coriander
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper, optional
- Kosher salt
Israeli Salad
- 2 plum tomatoes, peeled, seeds removed, finely diced
- 1 cucumber, peeled, seeds removed, finely diced
- 2 tablespoons chopped parsley
- 1 tablespoon extra virgin olive oil
- 1 tablespoon fresh lemon juice
- Kosher salt
Tzatziki
- 1/2 cucumber, peeled
- 1 cup plain Greek yogurt
- 1 lemon, juiced
- 1 clove garlic, minced
- 2 tablespoons finely chopped fresh mint
- 1/4 teaspoon dried oregano
- Kosher salt
Directions
For the Lamb Kefta: In a medium mixing bowl, combine ground lamb, garlic, onion, lemon zest, mint, coriander, cumin, oregano and cayenne pepper; season generously with 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.
For the Israeli Salad: In a small mixing bowl, combine tomatoes, cucumber, parsley, oil and lemon juice; season with salt.
For the Tzatziki: Using the smaller side of a box grater, grate cucumber; soak up excess cucumber moisture with paper towels. In a small mixing bowl, combine yogurt, 3 tablespoons grated cucumber, 2 tablespoons lemon juice, garlic, mint and oregano; season with salt. Taste and adjust seasonings (add more lemon juice, etc.) as desired.
Place 2 Lamb Kefta on each mini naan. Top with Israeli Salad and Tzatziki; garnish with parsley or mint.
USDA recommends the following time and temperature parameters
Ground Lamb
Internal temperature of 160°F
All Other Cuts
Internal temperature of 145°F, with a 3 minute rest
