If you’ve been reading this blog at all, you know I have a weakness for nachos. And, I have high standards for my nachos. Rankings to date are as follows:
1. Best Nachos of My Life: Kalua Pork Nachos at Brennecke’s Beach Broiler in Kauai, Hawaii
2. 2nd Best Nachos of My Life: Dos Carlitos in Santa Ynez, California (also best margarita)
3. These Greek-Style Nachos
Yes, I’ve finally found glorious #3 on my list of World’s Best Nachos, and I made them in my own kitchen. Now, the Greek flavor profile relies heavily on 4 ingredients: Garlic, oregano, lemon, and olive oil. Heavy on the garlic. Put this mixture on seafood or lamb, or eggplant, or rub it on a whole chicken, and you’ve got a flavorful authentic Greek dinner. For this recipe, I marinated 1 pound of ground lamb in it over night. Opa!
This recipe was adapted from both Closet Cooking and Rachel Ray, with a little dash of my Belgian great-grandfather who liked to throw everything but the kitchen sink in his recipes. Since the lamb is so heavily spiced, I think this recipe would work very well if vegetarians wanted to use a ground meat substitute or lentils instead.
Greek-Style Nachos
4 whole wheat pitas (cut into wedges and toasted at 400F for 10 minutes or until browned)
1 pound Greek seasoned ground lamb (see below)
1 cup tzatziki*
4 ounces feta (crumbled)
1/2 cup cucumber (sliced)
1/2 cup tomato (sliced)
1/4 cup sliced black olives
1/4 cup Tabbouleh
Greek Seasoned Ground Lamb
1/2 onion (chopped)
4 cloves garlic (chopped)
1 lemon (juice and zest)
2 tablespoons yogurt
1/4 cup olive oil
1 tablespoon oregano
salt and pepper to taste
1 pound ground lamb
*Tzatziki
Mix the following ingredients and let sit in the refrigerator for at least an hour:
1/2 cup Greek yogurt
1/2 cup cucumber finely diced
2 cloves garlic (minced)
1 tablespoon chopped fresh dill or mint (optional)
1 tablespoon lemon juice
salt & pepper to taste
Nacho Layering:
1st layer: Place baked pita chips on a large platter.
2nd layer: Cover pita chips with hot, cooked lamb.
3rd layer: Cover lamb with Tzatziki.
4th layer: Cover Tzatziki with Tabbouleh.
5th layer: Pile on your tomatoes, cucumber and olives.
6th layer: Top off with crumbled feta.