Recipe provided by | SHARED APPETITE

Servings: 8 Tacos Preparation Time: 20 minutes Cook Time: 10 minutes

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 of ground 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

TZATZIKI

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

DIRECTIONS

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.

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 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.