Dubai Tacos on a Pit Boss Pellet Grill

Ingredients

• 0.5 lb Ground Beef (80% lean)
• 0.5 lb Ground Lamb (Fresh, preferably shoulder)
• 1 medium Green Bell Pepper (Finely minced)
• 1 medium White Onion (Finely minced)
• 1 piece Serrano Chili (Finely minced; adjust heat to taste)
• 4 cloves Garlic (Finely minced)
• 1 tsp Smoked Paprika
• 0.5 tsp Ground Cinnamon
• 0.25 tsp Ground Cardamom
• 0.25 tsp Ground Nutmeg
• 1 tsp Salt (Kosher or sea salt)
• 0.5 tsp Black Pepper (Freshly ground)
• 3 pieces Chicken Bouillon Cubes (Ground into a powder)
• 1 tbsp Instant Coffee (freeze‑dried)
• 1 tsp Baking Powder (Will tenderize the meat)
• 8 pieces Corn Tortillas (12‑inch diameter, warmed)
• 1 cup Shredded Cheddar Cheese (Sharp, good melt)
• 0.25 cup Mayonnaise
• 2 tbsp Ketchup
• 1 tbsp Honey
• 1 tbsp Lime Juice (Freshly squeezed)
• 0.5 tsp Ground Cumin
• 0.5 tsp Chili Powder
• 1 tbsp Vegetable Oil (For greasing flat top)

Instructions

1. Fine‑dice the vegetables

   Trim, seed and finely mince the green bell pepper, white onion, serrano chili and garlic cloves until they are almost paste‑like.

   Time: PT10M

2. Combine vegetables and spices

   In a large mixing bowl add the minced vegetables, smoked paprika, cinnamon, cardamom, nutmeg, salt, pepper, ground chicken bouillon, instant coffee and baking powder. Mix thoroughly.

   Time: PT5M

3. Add the meat blend

   Add the 0.5 lb ground beef and 0.5 lb ground lamb to the bowl. Using your hands, mix until the spices and vegetables are evenly distributed throughout the meat.

   Time: PT5M

4. Rest the mixture

   Cover the bowl with plastic wrap and refrigerate for 30‑40 minutes to let the flavors meld and the baking powder work.

   Time: PT40M

5. Form meat balls

   Divide the chilled mixture into four equal portions (about 4 oz each) and roll each into a smooth ball.

   Time: PT5M

6. Preheat the flat top

   Set the Pit Boss pellet smoker to 400°F and let the flat top heat up. Lightly brush the surface with vegetable oil.

   Time: PT10M

   Temperature: 400°F

7. Smash the balls with tortillas

   Place one meat ball on the hot flat top, immediately lay a corn tortilla on top and press down with a spatula to flatten the ball into the tortilla, forming a taco‑shaped patty.

   Time: PT2M

   Temperature: 400°F

8. Cook the first side

   Allow the smashed patty to cook until a deep golden‑brown crust appears (about 3‑4 minutes).

   Time: PT4M

   Temperature: 400°F

9. Flip and add cheese

   Using a spatula, flip the taco‑patty, sprinkle ¼ cup shredded cheddar over the exposed side, and let it melt (about 2 minutes).

   Time: PT2M

   Temperature: 400°F

10. Fold and crisp the taco

    Fold the tortilla over the cheese‑covered meat, press gently, and continue cooking, flipping once more if needed, until both sides are crisp and the cheese is fully melted (another 2‑3 minutes).

    Time: PT3M

    Temperature: 400°F

11. Prepare the sauce

    In a small bowl combine mayonnaise, ketchup, honey, lime juice, ground cumin, chili powder, salt and pepper. Whisk until smooth.

    Time: PT3M

12. Assemble and serve

    Drizzle the sauce over each taco, serve immediately while hot and crispy.

    Time: PT2M

Nutrition Facts

Calories

460

Protein

25 g

Carbohydrates

32 g

Fat

26 g

Fiber

4 g

Ingredient Substitutions

• Instead of Ground Beef: Ground turkey, All‑beef ground meat
• Instead of Ground Lamb: Ground beef, Ground goat
• Instead of Green Bell Pepper: Poblano pepper, Zucchini (for less heat)
• Instead of White Onion: Yellow onion, Sweet onion
• Instead of Serrano Chili: Jalapeño, Thai bird’s eye chili
• Instead of Garlic: Garlic powder (1 tsp)
• Instead of Smoked Paprika: Regular paprika, Chipotle powder (less smoky)
• Instead of Ground Cinnamon: Ground allspice (1/4 tsp)
• Instead of Ground Cardamom: Ground coriander (1/4 tsp)
• Instead of Ground Nutmeg: Ground allspice (1/4 tsp)
• Instead of Salt: Table salt (use 3/4 tsp)
• Instead of Black Pepper: White pepper
• Instead of Chicken Bouillon Cubes: Beef bouillon, Vegetable bouillon
• Instead of Instant Coffee (freeze‑dried): Espresso powder (1 tsp)
• Instead of Baking Powder: Baking soda (1/2 tsp)
• Instead of Corn Tortillas: Flour tortillas (not gluten‑free)
• Instead of Shredded Cheddar Cheese: Monterey Jack, Mozzarella
• Instead of Mayonnaise: Greek yogurt (same amount)
• Instead of Ketchup: Tomato paste diluted with water
• Instead of Honey: Maple syrup (1 tbsp)
• Instead of Lime Juice: Lemon juice
• Instead of Ground Cumin: Ground coriander (0.5 tsp)
• Instead of Chili Powder: Paprika with cayenne
• Instead of Vegetable Oil: Canola oil, Avocado oil

Equipment Needed

• Chef's Knife
• Cutting Board
• Mixing Bowl
• Measuring Spoons
• Grill (Pit Boss pellet smoker with flat top)
• Spatula
• Tongs
• Thermometer (optional)
• Small Bowl (for sauce)
• Whisk or Fork (for sauce)

Critical Steps — Do Not Skip

• Fine‑dice all vegetables to avoid large chunks.
• Refrigerate the spiced meat mixture for at least 30 minutes.
• Smash the meat ball with a tortilla on a hot flat top to create a crust.
• Allow the crust to set before flipping.
• Add cheese and let it fully melt before folding.

Chef Tips from the Video

• Use a mix of 50% lamb and 50% beef for authentic flavor; substitute all beef if preferred.
• A pinch of instant coffee deepens the umami and balances the spices.
• For extra crunch, lightly toast the corn tortillas on the grill before smashing.

Troubleshooting

Storage

Refrigerator: Store cooked tacos in an airtight container for up to 3 days. Keep sauce separate.

Freezer: Raw meat mixture can be frozen in portioned balls for up to 2 months; thaw overnight before use.

Room temperature: Do not leave cooked tacos at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the spiced meat mixture a day ahead and keep it refrigerated; form balls just before cooking.
• The sauce can be made up to 3 days in advance and stored in the fridge.
• Corn tortillas can be warmed briefly in a dry skillet before assembling.

Frequently Asked Questions