Ingredients
Scale
- 4 Flatout flatbreads
- 1 1/2 pounds ground lamb*
- 1 small red onion, grated
- 4 cloves garlic, minced
- 1 lemon, zested with microplane zester
- 4 tablespoons finely chopped fresh mint
- 1 teaspoon coriander
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper, optional
- Kosher salt
- 2 tablespoons olive oil
- 1/2 small red onion, thinly sliced
- 1 pint cherry tomatoes, quartered
- 1/2 cucumber, chopped
- 1 cup crumbed feta cheese
- Tzatziki, recipe below
- Fresh torn mint, for garnish
for the 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
Instructions
- 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. Heat oil in a large skillet over medium-high heat. Brown lamb, breaking into bite-size pieces as it cooks with a wooden spoon, until fully cooked. Remove from heat.
- Preheat oven to 375°F. Spray baking tray(s) with nonstick cook spray. Spread flatbreads in a single layer and cook for 2-3 minutes, until lightly toasted. Top with cooked lamb, red onion, cherry tomatoes, cucumber, and feta cheese. Spoon tzatziki generously over the top of the flatbread. Garnish with fresh mint and devour.
for the 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, lemon juice, garlic, mint, and dried oregano. Season with Kosher salt. Taste and adjust seasonings as desired.
Notes
*ground beef or pork are equally fantastic substitutes
- Prep Time: 20 mins
- Cook Time: 10 mins