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5 from 2 votes

Grilled Lamb Tacos with Cucumber Salsa and Yogurt

Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6
Author Lauren Keating


  • 2 Tablespoons Moroccan seasoning ras al hanout
  • 1 Tablespoon kosher salt
  • 1 Tablespoon brown sugar
  • 1 Tablespoon dried oregano
  • 1 small boneless leg of lamb about 3 pounds, trimmed
  • 12 ounces kolsch or lager beer
  • 12 flour tortillas
  • 1 white onion diced
  • 1 cucumber diced
  • 1 bunch fresh cilantro chopped
  • 1 lime juiced
  • Plain Greek yogurt sliced radishes, and lime wedges, for serving


  • In a small bowl, mix the Moroccan seasoning, salt, sugar, and oregano. Rub onto the lamb, coating it evenly. Place the lamb in a deep bowl; pour in the beer. Let marinate at least 20 minutes.
  • Heat your grill to medium and prepare it for indirect grilling. Grill the lamb over indirect heat, turning it occasionally, until it's cooked to your liking (20-30 minutes for medium rare). Heat the tortillas on the top rack for a few seconds, or until they're slightly toasted but still pliable.
  • Transfer the lamb to a cutting board and let rest 10 minutes. Meanwhile, prepare the cucumber salsa by mixing the onion, cucumber, cilantro, lime juice, and a pinch of salt.
  • Slice the lamb thinly across the grain.
  • Serve the lamb in the warmed tortillas with Greek yogurt, cucumber salsa, and radishes. Squeeze the lime wedges over the lamb, if desired.