Don’t let anyone tell you that nachos can or should only be the Mexican variety. Tortilla chips with cheese sauce, some beef or chicken, salsa and guacamole sure is great and all, I’m the first to order it whenever I can, but maybe it’s time for nachos to get a Mediterranean makeover. Maybe it’s time they move over. Maybe we all need to back off Tex-Mex nachos for a bit, and think outside of the appetizer box. These Greek Nachos are nachos new and improved. Nachos 2.0. The new way we nacho this summer. If you’re a big fan of Mediterranean flavors like I am, then you’re going to love these, I promise.

If you’re not a fan of lamb, you can definitely swap it out for ground beef, ground chicken, turkey or even pork. Basically, what I’m saying is that you can customize these any which way you’d like. Leave the meat out altogether if you prefer a vegetarian take on these.

Print Recipe

Greek Nachos

These Greek Nachos are easy to make and are a great upgrade and new twist to the classic appetizer/snack. Make it this summer for your friends and family!

Prep Time15

Cook Time25

Course: Appetizer, Main Course

Cuisine: Mediterranean

Keyword: Dinner, Lamb, Nachos, Snacks

Servings: 8

Author: Jonathan Melendez

Equipment

Baking sheets
Skillet

Ingredients

8 white or wheat pita bread pieces cut into wedges
4 tablespoons olive oil divided
2 teaspoons Kosher salt divided
2 teaspoons black pepper divided
1 pint cherry tomatoes halved
3 medium Persian cucumbers 2 sliced and 1 finely chopped
1 tablespoon red wine vinegar
1 cup plain Greek yogurt
1/4 cup fresh mint chopped divided
1/4 cup fresh parsley chopped divided
1/4 cup fresh oregano chopped divided
2 tablespoons fresh dill chopped divided
2 tablespoons fresh lemon juice
1 pound ground lamb
1 small yellow onion finely diced
2 garlic cloves minced
1/2 teaspoon crushed red pepper flakes
1/2 cup pitted green or black olives sliced
1/4 cup crumbled feta
1/4 cup finely chopped red onion

Instructions

Preheat oven to 375°F.
Divide the pita wedges among two large baking sheets. Drizzle each with 1 tablespoon of olive oil and a pinch of salt and pepper. Toss to combine and then give the pans a shake to ensure the wedges are in a single layer. Bake until golden brown and crunchy, about 15 to 20 minutes. Toss halfway through baking, for even crunchiness.
In a small bowl, toss together the cherry tomatoes, sliced cucumber, 1 tablespoon olive oil, red wine vinegar, and a pinch of salt and pepper until evenly combined. Set aside.
In a separate bowl, stir together the yogurt, finely chopped cucumber, half of the mint, half of the parsley, half of the oregano, half of the dill, lemon juice, and a pinch of salt and pepper until evenly combined. Give it a taste and adjust seasoning accordingly, adding more salt or pepper as needed. Cover with plastic wrap and place in the fridge until ready to use. This can be made up to 3 days in advance.
Set a large skillet over medium-high heat with the remaining tablespoon of olive oil. Once hot, add in the ground lamb. Using a wooden spoon, break up the meat and cook until no longer red or pink, and it has begun to crisp up, about 10 to 15 minutes. Stir in the chopped yellow onion and garlic. Season with salt, pepper, crushed red pepper flakes, remaining mint, parsley, and oregano. Stir to combine and cook for a minute longer. Remove from heat.
To assemble, combine the toasted pita chips onto one baking dish or serving platter. Drizzle the top with the cucumber yogurt sauce. Then top with the browned lamb, the marinated tomatoes and cucumbers, olives, red onion, feta, fresh mint, parsley, and remaining dill. Serve with lemon wedges and enjoy!