Greek Nachos

Day PartSnack
Menu PartAppetizer/Small Plate
Cuisine TypeMediterranean

Chef Blake Swihart
Foodservice Solutions
Chester Springs, Pa.

Take nachos beyond their Mexican roots with this meaty Greek-inspired recipe. The snack consists of a ground lamb mixture seasoned with smoked paprika and fennel seeds that sits on a bed of pita chips dolloped with yogurt instead of sour cream.


4 lb. ground lamb
1 1/4 lb. chopped onions
2 tbsp. minced garlic
1 tbsp. dried oregano
1 tbsp. smoked paprika
2 tsp. toasted and crushed fennel seeds
1 tsp. cracked black pepper
Salt, as needed
2 cups plain pita chips, warmed
3 cups fresh, diced tomatoes
1 1/2 cups sliced scallions
1 1/2 cups crumbled feta
1 1/2 cups pitted and sliced Kalamata olives
1 1/2 cups Greek-style nonfat yogurt
12 mint sprigs


1. In deep skillet, cook lamb over medium-high heat until almost completely browned. Stir in onions, garlic, oregano, paprika, fennel and pepper. Continue to cook until onions are almost golden. Adjust seasoning with salt as needed. Remove from heat and keep warm until ready to serve.
2. To serve: For each serving, place 1 1/2 cups warmed pita chips on plate. Top with 1 cup lamb-onion mixture. Sprinkle with 1/4 cup tomatoes, 2 tablespoons scallions, 2 tablespoons feta and 2 tablespoons olives. Top with 2 tablespoons yogurt and garnish with mint.  Serve hot.

Photo courtesy of American Lamb Board

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