Smashed Greek Gyro 2x Lamb Chops Tacos
with Tzatziki, Tomato-Radish Relish & Roasted Potatoes
- Wheat
- Soy
Shawarma-spiced lamb chops are seared to medium-rare and tucked into lightly toasted tortillas for this Middle Eastern-inspired taco. Quick-pickled radishes and diced tomato form a bright relish, while a tangy tzatziki—spiked with pickling liquid—adds cool contrast. Crispy shawarma-seasoned potato wedges round out the plate, served alongside or piled right into the taco.
Ingredients
5 teaspoon
White Wine Vinegar
30 ounce
Lamb Chops
5 unit
Potatoes
1 tablespoon
Shawarma Spice Blend
3 unit
Radishes
1 unit
Tomato
6 unit
Flour Tortillas
(Contains: Wheat, Soy)
1 teaspoon
Garlic Powder
4 ounce
Dairy-Free Tzatziki Sauce
Not included in your delivery
2 teaspoon (tsp)
Salt
½ teaspoon (tsp)
Sugar
1 teaspoon (tsp)
Olive Oil
1 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Cooking Steps
Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce.
Cut potatoes into ½-inch-thick wedges. Trim and finely dice radishes. Dice tomato into ½-inch pieces.
Toss potatoes on a baking sheet with a drizzle of oil, 1 tsp Shawarma Spice Blend (2 tsp for 4 servings), salt, and pepper. (You'll use the rest of the Shawarma Spice Blend later.) Roast on top rack until browned and tender, 20-25 minutes.
While potatoes roast, in a small microwave-safe bowl, combine vinegar, 2 TBSP water, ½ tsp sugar, and a pinch of salt (4 TBSP water and 1 tsp sugar for 4 servings). Stir in radishes. Microwave for 30 seconds.
Set aside to pickle until ready to use in Step 6.
Season lamb chops all over with remaining Shawarma Spice Blend, garlic powder, ½ tsp salt (1 tsp for 4 servings), and pepper.
Place tortillas on a clean work surface.
Heat a drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add lamb chops and cook until browned and cooked to desired doneness, 3-5 minutes per side for medium-rare. (TIP: A meat thermometer should register 135°F for medium-rare.)
Transfer to a second paper-towel-lined baking sheet. Cover with foil to keep warm.
Wipe out pan. Heat a drizzle of oil in same pan over medium heat. Working in batches, add tortillas to pan. Cook until lightly toasted, 30-60 seconds per side. TIP: Poke out any air bubbles that form in tortillas with the tip of a sharp knife.
Using a slotted spoon, transfer radishes to a second small bowl (reserve pickling liquid). Stir in tomato. Add a drizzle of olive oil; taste and season with salt and pepper.
In a third small bowl, combine tzatziki and 2 tsp pickling liquid (4 tsp for 4 servings).
Divide toasted tortillas between plates. Top with lamb chops and as many roasted potatoes as you like. Drizzle with tzatziki sauce and top with tomato-radish relish. Serve with any remaining roasted potatoes on the side.
