Spicy Lamb Taco with Cucumber Salsa

Spicy Lamb Taco with Cucumber Salsa

Make a classic lamb pita with a twist for your next Taco Tuesday dinner! Topping lamb skewers with a yummy cucumber-based salsa will be a new option your family will love. Serve over pita and top with Greek yogurt and lemon wedges.



27 mins

Total cook time

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  • 1/2 medium English cucumber (diced (equals 1 cup))
  • 1/3 cup diced tomato
  • 1 Tbs diced red onion
  • 1 tsp chopped basil
  • 1 Tsp lemon juice
  • 1 tsp extra virgin olive oil
  • 1/4 tsp kosher salt
  • pinch of red pepper flakes
  • 6 pita bread pieces
  • 1 ½ Tbs extra-virgin olive oil


  • 6 wooden skewers (soaked in water 20-30 minutes)
  • 1 lbg round lamb
  • 1/2 tsp garlic powder
  • 1/2 tsp cumin
  • 1/2 tsp ground chipotle powder
  • 1/2 tsp kosher salt


  • Greek yogurt
  • lemon wedges

Cooking Instructions

Step 1

Preheat grill to medium heat (375º-400º.) In a medium mixing bowl, combine lamb with garlic powder, cumin, chipotle powder and salt. Divide lamb into 6 portions and form meat around skewers, making an oblong sausage shape, pressing to secure firmly. Refrigerate 30 minutes. 

Step 2

In a bowl, mix to combine all salsa ingredients: cucumber, tomato, red onion, basil, lemon juice, olive oil, salt, red pepper, pita bread pieces. Set aside.

Step 3

Remove skewers from refrigerator. Grill kabobs about 3 1/2 minutes. Flip and continue grilling about 3 ½ minutes for medium rare. Remove and cover loosely with foil. Let rest 5 minutes. Brush pita lightly with oil and grill about 30 seconds per side to warm. 

Step 4

Remove lamb from skewer and place in pita. Top with cucumber salsa. Serve.

All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.