This is one deliciously massive Greek taco! It’s a perfect fusion of gyro and taco, offering a hearty and satisfying meal all in one. Feel free to personalize your condiments, but the Mint Tzatziki and Tomato-Cucumber Relish are must-haves for that authentic Grecian flair. This dish is sure to become a regular favorite on your menu!
INGREDIENTS
For the 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
For the Feta Mint Tzatziki:
- 1 English cucumber
- Salt
- 1 cup whole-milk plain Greek yogurt
- ½ cup crumbled feta cheese, plus extra for serving
- 1 clove garlic, minced or pressed
- 2 Tablespoons minced fresh mint
For the Lamb or Turkey Filling:
- 1 Tablespoon olive oil
- 1 ½ pounds ground lamb, beef, or turkey
- Kosher salt and freshly ground black pepper
- ½ red onion, minced
- 2 teaspoons dried oregano
- 4 cloves garlic, minced
- 2 Tablespoons tomato paste
- 4 Tablespoons dry red wine, cooking wine, or red wine vinegar
For the Pitas:
- 4-6 Greek pitas
INSTRUCTIONS
Cucumber Tomato Relish: In a bowl, combine 1 tablespoon olive oil, 1 tablespoon red wine vinegar, diced tomatoes, cucumber, and onion. Season with black pepper and mix. Cover and let it sit for at least 1 hour to allow the flavors to develop.
Feta Mint Tzatziki: Peel, seed, and finely dice the cucumber, then place it in a fine-mesh strainer or cheesecloth over a bowl. Sprinkle with salt and let it sit for 10 minutes, then squeeze out any excess moisture. In a bowl, combine the strained cucumber, Greek yogurt, crumbled feta, minced garlic, and fresh mint. Adjust seasoning as needed.
On the day you make the tacos, start about 20 minutes before serving:
Cook the Meat: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the ground meat, season with salt and pepper, and cook until browned, about 10-12 minutes. Remove the meat with a slotted spoon and set aside. Lower the heat to medium and sauté the minced onion in the remaining meat juices for about 5 minutes. Add the oregano and minced garlic, cooking until fragrant. Stir in the tomato paste and let it caramelize for 1-2 minutes. Deglaze with the red wine (or vinegar) and scrape up any flavorful bits from the pan. Return the meat to the skillet, stir to combine, and keep warm.
Toast the Pitas: Drizzle a little olive oil into a cast-iron or heavy skillet and heat over medium-high. Toast each pita for about 20 seconds per side until lightly golden and crispy.
To Serve: Set up a buffet-style spread with the meat, relish, tzatziki, and pitas, along with extra feta if desired. Enjoy!
