- Level: Intermediate
- Total: 2 hr
- Active: 50 min
- 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
If you saw this episode of my hit show The Kitchen, I battled Geoffrey Zakarian to see who could make the tastiest and most inventive nacho platter. Full disclosure, I did not win. Fullest disclosure, I called shenanigans because I’m almost quite certain GZ bribed the judges with fancy cocktails, cashmere blankets and a lifetime supply of cash money. Whatever, this is one of the greatest collection of flavors you can make for your big game-day party. It’s super simple as well!
- Level: Intermediate
- Total: 2 hr
- Active: 50 min
- 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
Ingredients
Lamb:
Tzatziki:
Cucumber Tomato Relish:
Zaatar Pita Chips:
To Build:
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Directions
- For the lamb: In a large skillet, heat the oil over medium-high heat. Add the lamb, then 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 onion in the lamb juices until soft, about 5 minutes. Add the oregano and garlic and cook until fragrant. Season with salt and pepper. Add the tomato paste and cook until it caramelizes. Deglaze with the red wine and scrape any bits up that have adhered to the skillet. Add the lamb back in, then stir and set aside.
- For the tzatziki: Grate the cucumber on the large holes of a box grater and place in a fine meshed strainer or cheesecloth fitted over a bowl. Salt the cucumber and let sit for 10 minutes. Meanwhile, place the grated garlic in a bowl with the lemon juice and zest.
- Squeeze out any excess moisture from the cucumber. Add the strained cucumber to the bowl along with the yogurt. Stir to combine, then season with salt and pepper.
- For the cucumber tomato relish: Toss the banana peppers, olive oil, vinegar, tomatoes and cucumbers in a bowl and adjust the seasoning if necessary. Cover and let sit for at least 1 hour to marry the flavors.
- For the zaatar pita chips: Preheat the oven to 375 degrees F.
- Toss the pita triangles with the olive oil, and then with the spices and salt. Place on a sheet pan and bake until golden brown, making sure to flip the pita chips halfway through, for 12 to 15 minutes.
- For the nacho build: Layer warm pita chips on a large plate. Sprinkle with an even layer of the crumbled feta. Spoon on the hot lamb, followed by the relish and some dollops of tzatziki. Garnish with the mint chiffonade.
