My Big Fat Greek Tacos

5 from 6 votes

These Greek Tacos will be the hit of any party buffet or family weeknight dinner. Make the relish and tzatziki the night before if you like for even more low effort prep time. The flavor is over-the-top and sure to be requested again and again. If making for a party or large group, after the meat mixture is finished, heat on low in a crock pot for 4 hours to increase the flavors and seasonings.

Prep Time1

Cook Time20

Total Time1 20

Course: Main Dish

Cuisine: Greek

Servings:

Calories: 454kcal

Author: Sally Humeniuk

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 ½ cup or so 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 teaspoon dried oregano
4 cloves garlic, minced
2 Tablespoon tomato paste
4 Tablespoons dry red wine or cooking wine or red wine vinegar

For the pitas:

4-6 Greek pitas

Instructions

At least one hour or as early as one day before you prepare the meat, prepare the relish and tzatziki:

Prepare the Cucumber Tomato Relish:

Toss 1 Tablespoon olive oil, 1 Tablespoon vinegar, 2 diced tomatoes, 1 diced cucumbers and ½ onion in a bowl and adjust the seasoning if necessary. Cover and let sit at least 1 hour to marry the flavors.

Make the Tzatziki:

Seed and then finely dice 1 cucumber and place in a fine-meshed strainer or cheese cloth fitted over a bowl. Salt the cucumber and let sit 10 minutes. Then squeeze out any excess moisture. Add the strained cucumber into a bowl with 1 cup yogurt, ½ cup feta, 1 minced garlic and 2 Tablespoons mint. Adjust the seasoning if necessary.
The day of the tacos, start about 20 minutes before ready to serve:

Make the Meat:

In a large skillet, heat 1 Tablespoon oil over medium-high heat. Add 1 ½ pounds ground meat, sprinkle with salt and pepper and cook until the meat gets nice and golden brown, 10 to 12 minutes. With a slotted spoon, remove the meat and reserve. Lower the heat to medium and sauté ½ minced red onion in the lamb juices until soft, about 5 minutes. Add 2 teaspoons oregano and 4 minced garlics and cook until fragrant. Season. Add 2 Tablespoons tomato paste and cook until it caramelizes. Deglaze 4 Tablespoons red wine and scrape any bits up that have adhered to the pan. Add the meat back in, stir and keep warm.

Toast the Pitas:

In a cast iron or other heavy skillet, drizzle a small amount of olive oil and heat to medium high.
Place pita in pan and heat each side for just about 20 seconds.
Serve buffet style with extra feta, if desired.

Notes

This is not necessary for yummy impressive flavor, BUT if you happen to have a little Za'atar seasoning, add 1-2 teaspoons to the oregano when cooking the meat mixture. It will add just that much more out-of-this-world Greek gyro flavor. I have made it without and had huge success.

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