Greek-Style Nachos Recipe

• Level: Intermediate
• Yield: 4 servings
• Nutritional Analysis Per Serving Serving Size 1 of 4 servings Calories 1246 Total Fat 91 g Saturated Fat 36 g Carbohydrates 51 g Dietary Fiber 8 g Sugar 10 g Protein 59 g Cholesterol 226 mg Sodium 1669 mg
• Total: 2 hr
• Active: 50 min

Ready to score big at your game-day party? Picture this: you, channeling that epic The Kitchen showdown against Geoffrey Zakarian, crafting nachos that steal the show! Sure, GZ might've edged me out with his fancy drinks and charm, but this Greek Lamb Nacho Tray packs bold flavors that'll have everyone cheering. Succulent spiced lamb, creamy tzatziki, zesty relish, and crunchy za'atar pita chipsit's game-changing easy and irresistibly delicious. Let's make your crowd go wild!

Lamb:
1 tablespoon olive oil
2 pounds ground lamb
Kosher salt and freshly ground black pepper
1/2 red onion, minced
1 teaspoon dried oregano
4 cloves garlic, minced
1 tablespoon tomato paste
2 tablespoons dry red wine

Tzatziki:
1 English cucumber
Kosher salt and freshly ground black pepper
1 clove garlic, grated
Zest and juice from 1 lemon
1 cup whole-milk Greek yogurt

Cucumber Tomato Relish:
1/4 cup chopped jarred banana peppers
1 tablespoon extra-virgin olive oil
1 tablespoon red wine vinegar
2 firm tomatoes, seeded and diced
1 English cucumber, seeded and diced
Freshly ground black pepper

Zaatar Pita Chips:
3 pocket pitas, cut into 1/12th triangles
1/4 cup olive oil
1 teaspoon smoked paprika
1 tablespoon zaatar
1 teaspoon kosher salt

To Build:
One 8-ounce block fresh feta, crumbled
1 bunch fresh mint, chiffonade

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1. For the lamb: Heat the oil in a big skillet over medium-high heat. Add the lamb, season with salt and pepper, and cook until beautifully browned, about 10 to 12 minutes. Use a slotted spoon to remove the lamb and set aside. Reduce heat to medium, cook the onion in the remaining fat until tender, about 5 minutes. Stir in oregano and garlic until fragrant. Season, add tomato paste to brown slightly, then deglaze with red wine. Return lamb, mix, and remove from heat.
2. For the tzatziki: Grate the cucumber using the large holes of a box grater, place in a fine-mesh strainer or cheesecloth over a bowl. Season with salt and drain for 10 minutes. Combine grated garlic with lemon zest and juice.
3. Squeeze excess liquid from cucumber. Mix into garlic-lemon mixture with yogurt. Season to taste.
4. For the cucumber tomato relish: Combine banana peppers, olive oil, vinegar, tomatoes, and cucumber in a bowl. Season, cover, and refrigerate at least 1 hour for flavors to meld.
5. For the zaatar pita chips: Preheat oven to 375 degrees F.
6. Toss pita triangles with olive oil, spices, and salt. Arrange on a baking sheet and bake until crisp and golden, flipping halfway, 12 to 15 minutes.
7. For the nacho build: Layer warm pita chips on a large platter. Top with crumbled feta, heated lamb, relish, tzatziki dollops, and fresh mint strips. Serve immediately and watch the magic happen!

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