Buzz
Photo by Robby Lozano, Food Styling by Julian Hensarling, Prop Styling by Priscilla MontielWhat makes tacos so delightful is their versatility, with endless combinations that provide a variety of flavors and textures. This Mediterranean-inspired lamb taco recipe takes notes from Greek gyros. Ground lamb is seasoned with warming cumin and harissa. A tangy Greek yogurt sauce infused with garlic and lemon is drizzled over the tacos, along with lemon-marinated cabbage and cilantro for a perfect finish. For an extra burst of freshness, mint and parsley can complement the rich, aromatic lamb.
For a gyro-inspired twist, swap the tortillas for pita bread and top with store-bought tzatziki, hummus, and chopped tomatoes.
Ingredients list for this recipe includes ground lamb, finely chopped white onion, kosher salt, ground cumin, harissa sauce, strained Greek-style yogurt, garlic, lemon zest and juice, cabbage, corn tortillas, and fresh cilantro leaves.
- 1 lb. of ground lamb
1 cup of finely chopped white onion (from 1 onion), divided
1 1/4 tsp. kosher salt, divided
1 1/4 tsp. ground cumin, divided
1/4 cup harissa sauce (such as New York Shuk)
1/3 cup whole-milk strained (Greek-style) yogurt
1 clove garlic, grated (about 1/2 tsp.)
1/4 tsp. lemon zest plus 3 tsp. fresh juice (from 1 lemon), divided
3 cups thinly sliced cabbage (from 1 head cabbage)
8 6-inch corn tortillas, warmed
Chopped fresh cilantro leaves
Directions for cooking:
Cook lamb with onion and spices:
In a large skillet heated over medium-high, cook the lamb, 3/4 cup onion, 1 teaspoon salt, and 1 teaspoon cumin. Stir occasionally to break up the lamb until browned, about 5 to 6 minutes. Once browned, discard the drippings.
Cook the lamb with water and harissa sauce to create a flavorful coating.
Add 1/2 cup of water and the harissa sauce to the skillet. Bring the mixture to a simmer over medium heat, stirring occasionally until it thickens enough to coat the lamb, about 2 minutes. Remove the skillet from the heat.
Prepare the sauce by mixing yogurt, garlic, lemon zest, 1 teaspoon of lemon juice, and the remaining 1/4 teaspoon of cumin until smooth. Toss the cabbage with the remaining 2 teaspoons of lemon juice and 1/4 teaspoon of salt.
Assemble the dish by layering the lamb, cabbage, and sauce, and serve immediately.
Serve the assembled dish with freshly prepared corn tortillas and enjoy!
Distribute the lamb mixture evenly across the tortillas. Add the cabbage mixture, yogurt sauce, cilantro, and top with the remaining 1/4 cup of onion.
Prepare in advance and store:
Leftover ground lamb can be kept in an airtight container in the refrigerator for up to three days. The Greek yogurt sauce can be made up to two days ahead and stored in an airtight container in the fridge.
