Lamb Tacos with Cucumber Yogurt Salad

Source

Ingredients

Display units in Metric

For the salad:
1	clove	garlic minced
¹⁄₄ cup + ¹⁄₂	cup	plain Greek yogurt
¹⁄₃	cup	lightly packed fresh mint chopped
¹⁄₂	cup	lightly packed fresh parsley finely chopped
2	tablespoons	fresh lemon juice
¹⁄₄	teaspoon	kosher salt
		Freshly ground black pepper
2	large	tomatoes seeded and chopped
¹⁄₂		small white onion thinly sliced
1	small	cucumber halved and thinly sliced
For the lamb:
1 ¹⁄₄	pounds	ground lamb
1	clove	garlic minced
¹⁄₂	teaspoon	ground coriander
¹⁄₂	teaspoon	ground cardamom
¹⁄₈	teaspoon	crushed red pepper
¹⁄₄	cup	plain Greek yogurt
3	tablespoons	water
1	tablespoon	fresh lemon juice
¹⁄₄	teaspoon	salt
For the tacos:
8		flour tortillas (OR NAAN)

To make the salad:

In a large mixing bowl, whisk together the garlic along with the yogurt, mint, parsley, and lemon juice. Season with salt and black pepper. Add the tomatoes, onion, and cucumber and toss to combine. Cover and refrigerate.

To cook the lamb:

Set a large skillet over medium-high heat. Add the ground lamb and cook, breaking up the meat with a spoon, until browned, about 10 to 12 minutes. Drain most of the fat from the pan, then add the garlic along with the coriander, cardamom, and crushed red pepper. Cook, stirring occasionally, until fragrant, about 2 minutes. Turn heat to low, add the plain Greek yogurt, water, and fresh lemon juice, cover and keep warm until ready to serve.

To make the tacos:

Serve lamb mixture into warmed tortillas topped with cucumber mixture.

PREP TIP: Want to add some plant protein? Make these Crispy Chickpeas: Drain and rinse one 15-ounce can

of chickpeas. Toss with 1 tablespoon olive oil and 1⁄4 teaspoon kosher salt, 1⁄4 teaspoon black pepper, and 1⁄2 teaspoon Italian seasoning or dried oregano. Spread out onto a baking sheet and bake at 400°F for 20 minutes, stirring halfway through cooking time.

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COOKING TIP: Want to take some of the “bite” out of those onions? Slice them and place them in a colander and give them a good rinse before adding them to the salad.

SERVING TIP: Try substituting warmed naan or pita for the tortillas for a fun twist.

To make the salad:
In a large mixing bowl, whisk together the garlic along with the yogurt, mint, parsley, and lemon juice. Season with salt and black pepper. Add the tomatoes, onion, and cucumber and toss to combine. Cover and refrigerate.
To cook the lamb:
Set a large skillet over medium-high heat. Add the ground lamb and cook, breaking up the meat with a spoon, until browned, about 10 to 12 minutes. Drain most of the fat from the pan, then add the garlic along with the coriander, cardamom, and crushed red pepper. Cook, stirring occasionally, until fragrant, about 2 minutes. Turn heat to low, add the plain Greek yogurt, water, and fresh lemon juice, cover and keep warm until ready to serve.
To make the tacos:
Serve lamb mixture into warmed tortillas topped with cucumber mixture.
PREP TIP: Want to add some plant protein? Make these Crispy Chickpeas: Drain and rinse one 15-ounce can
of chickpeas. Toss with 1 tablespoon olive oil and 1⁄4 teaspoon kosher salt, 1⁄4 teaspoon black pepper, and 1⁄2 teaspoon Italian seasoning or dried oregano. Spread out onto a baking sheet and bake at 400°F for 20 minutes, stirring halfway through cooking time.
_____
COOKING TIP: Want to take some of the “bite” out of those onions? Slice them and place them in a colander and give them a good rinse before adding them to the salad.
SERVING TIP: Try substituting warmed naan or pita for the tortillas for a fun twist.

Comments & Personal Notes

DELICIOUS

Comment from Lejian Min — posted almost 5 years ago

Even by 7 year old son liked the meat!

Comment from rastheimer — posted over 4 years ago

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