What do you mean you don’t eat no MEAT?!
It’s okay, it’s okay. I make lamb.
If you don’t know what movie I’m referencing immediately, you need to get up off your butt and go watch My Big Fat Greek Wedding right now. Classic.
I literally have no idea where the inspiration for this recipe came from. I wanted to try out a recipe with these AMAZING Terra Stripes & Blues chips that those lovely folks sent me to test out. But I didn’t want to go the plain old nachos route.
Don’t get me wrong, nachos are fantastic. Everybody likes nachos. Ain’t nobody don’t like no nachos. Have you ever met a person, you say, “Let’s get some nachos,” and they say, “Hell no, I don’t like no nachos.”? Nachos are delicious!
These movie quotes are just rolling off the tongue today. Shrek and Donkey for the win.
So back to these nachos. My mind is constantly spinning with recipe ideas, so I thought…nachos? Why not dress them up with some mediterranean-inspired ingredients like spiced ground lamb, oregano, mint, lemon, olives, capers, cucumbers, and fresh cherry tomatoes from my Aunt’s garden?
Talk about drool-worthy, am I right?
Definitely not what you want to be serving to a fancy dinner party full of people you’re trying to impress with your best manners. Luckily I’m not in that situation very often, and my friends and family know I’m a total slob sometimes when it comes to food. Sorry not sorry.
Just try eating these in a cleanly way. I’d recommend a bib (or four) and a stack of napkins. But guaranteed they’d be a hit at any party! Just not a fancy white tablecloth one.
Monday’s aren’t so bad when you start off the week with these nachos. Dig in, friends.
- 1 Tbsp olive oil
- ½ medium yellow onion, chopped
- 1 lb ground lamb
- 1 tsp garlic powder
- 1 tsp dried oregano
- ½ tsp sea salt
- zest of ½ lemon
- 1 bag Stripes & Sweets Terra Chips
- 1 cup halved cherry tomatoes*
- ½ cucumber, quartered
- ½ cup olives
- 1-2 Tbsp capers
- 3-4 large leaves romaine lettuce, sliced into small pieces
- Lemon slices, for serving
- a few Tbsp of extra virgin olive oil, for drizzling
- optional: harissa(red pepper sauce), to serve
- Prepare the tzatziki sauce. Stick it in the refrigerator to chill until the nachos are ready to serve.
- Prepare the lamb: Heat a medium skillet with 1 Tbsp olive oil on medium-low heat. Once it’s hot, add the chopped onion and sauté for about 5-6 minutes, until the onions begin to soften.
- Add the lamb to the skillet, breaking up with a wooden spoon. Season with the garlic powder, oregano, sea salt, and lemon zest. Cook for about 6-8 minutes, until the lamb is no longer pink. Set aside and allow to slightly cool.
- Get out a large serving dish or cookie sheet for the nachos. Pull out your toppings, and layer in any way you like: the lettuce, cherry tomatoes, cucumber, olives, capers, and lamb.
- Top with lemon slices, chopped mint, and tzatziki sauce. Sometimes I drizzle some greek Kasandrinos extra virgin olive oil on top too.