Spicy Lamb Taco with Cucumber Salsa
Make a classic lamb pita with a twist for your next Taco Tuesday dinner! Topping lamb skewers with a yummy cucumber-based salsa will be a new option your family will love. Serve over pita and top with Greek yogurt and lemon wedges.
Total cook time
- 1/2 medium English cucumber (diced (equals 1 cup))
- 1/3 cup diced tomato
- 1 Tbs diced red onion
- 1 tsp chopped basil
- 1 Tsp lemon juice
- 1 tsp extra virgin olive oil
- 1/4 tsp kosher salt
- pinch of red pepper flakes
- 6 pita bread pieces
- 1 ½ Tbs extra-virgin olive oil
- 6 wooden skewers (soaked in water 20-30 minutes)
- 1 lbg round lamb
- 1/2 tsp garlic powder
- 1/2 tsp cumin
- 1/2 tsp ground chipotle powder
- 1/2 tsp kosher salt
- Greek yogurt
- lemon wedges
Preheat grill to medium heat (375º-400º.) In a medium mixing bowl, combine lamb with garlic powder, cumin, chipotle powder and salt. Divide lamb into 6 portions and form meat around skewers, making an oblong sausage shape, pressing to secure firmly. Refrigerate 30 minutes.
In a bowl, mix to combine all salsa ingredients: cucumber, tomato, red onion, basil, lemon juice, olive oil, salt, red pepper, pita bread pieces. Set aside.
Remove skewers from refrigerator. Grill kabobs about 3 1/2 minutes. Flip and continue grilling about 3 ½ minutes for medium rare. Remove and cover loosely with foil. Let rest 5 minutes. Brush pita lightly with oil and grill about 30 seconds per side to warm.
Remove lamb from skewer and place in pita. Top with cucumber salsa. Serve.
All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.