Greek Taco

Ingredients

• 4 servings pepper black freshly ground
• 2 tablespoons cooking wine dry red
• 1  cucumber diced english seeded
• 1  cucumber english
• 0.5 cup feta cheese crumbled
• 2 tablespoons mint leaves fresh minced
• 1 clove garlic minced pressed
• 4 cloves garlic minced
• 2 pounds lamb 
• 4 servings kosher salt and pepper black freshly ground
• 1 tablespoon olive oil 
• 1 tablespoon olive oil extra-virgin
• 1 teaspoon oregano dried
• 4  non-pocket pitas 
• 0.5  onion diced red
• 0.5  onion red minced
• 1 tablespoon red wine vinegar 
• 4 servings salt 
• 1 cup whole-milk greek yogurt 
• 1 tablespoon tomato paste 
• 2  tomatoes diced firm seeded

Equipment

• bowl
• frying pan
• sieve
• slotted spoon
• cheesecloth
• box grater

Directions

1. Watch how to make this recipe.
2. For the lamb: In a large skillet, heat the oil over medium-high heat.
3. Add the lamb, 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 lamb and reserve. Lower the heat to medium and saute the onions in the lamb juices until soft, about 5 minutes.
4. Add the oregano and garlic and cook until fragrant. Season.
5. Add the tomato paste and cook until it caramelizes. Deglaze with the red wine and scrape any bits up that have adhered to the pan.
6. Add the lamb back in, stir and set aside.
7. For the tzatziki: Grate the cucumber on the large holes of a box grater 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.
8. Add the strained cucumber into a bowl with the yogurt, feta, garlic and mint. Adjust the seasoning if necessary.
9. For the cucumber tomato relish: Toss the olive oil, vinegar, tomatoes, cucumbers and onions in a bowl and adjust the seasoning if necessary. Cover and let sit at least 1 hour to marry the flavors.
10. For the sandwich build: Schmear the tzatziki on the pitas, then place on the lamb and top with cucumber tomato relish.