Fresh-tasting and easy to make, these Greek Nachos are a great excuse to invent Nacho Thursday! Perfect for a barbeque or summer backyard gathering, we layered sauteed ground lamb with fresh tomato, cucumber, olives, and feta over pita chips. We like to use pita chips because they’re sturdy enough to hold all the toppings. Drizzle with tzatziki to finish or add dollops of hummus-either way, it’s foolproof!
Ingredients
1 pound ground lamb
1 tablespoon ground cumin
3 cups pita chips (store-bought or homemade) (about 48 chips)
1 large plum tomato, diced (about 1 cup)
½ medium cucumber, seeded and diced (about 1cup)
½ cup sliced pitted kalamata olives
½ cup crumbled feta cheese
1 cup tzatziki sauce
Instructions
- Season the lamb with salt and pepper. Heat a 12-inch skillet over medium-high heat. Add the lamb and cumin and cook until the lamb is browned and done, stirring often to separate meat. Pour off any fat.
- Serve the lamb mixture over the pita chips, topped with the tomato, cucumber, olives, and cheese. Drizzle with the tzatziki.
To make your own pita chips, heat the oven to 375°F. Cut 3 pita breads into 8 wedges each, then split into 2 layers to make16 pieces each. Place onto baking sheets and brush one side with 1 to 2 tablespoons olive oil. Sprinkle with kosher salt, if desired. Bake for 8 minutes or until browned and crisp.
For Family Nacho night, have toppings on the side so that everyone can choose their favorites!
For Greek Tacos, fold the lamb mixture and toppings into warm pocketless pita breads.
