• Make the spread and salsa before moving to the lamb. Both can be made a few hours in advance, and benefit from allowing flavors to meld.

For the Cucumber Spread:

• Grate the cucumber with a coarse cheese grater.
• Place the grated cucumber in a colander and sprinkle with the salt, then toss and allow to sit for 5 minutes. Use a paper towel to push gently, to remove much of the moisture.
• Place the yogurt in a bowl and add the garlic and mint or parsley. Stir to combine.
• Add the drained cucumber and stir to combine.
• Refrigerate until ready to use.

For the Cucumber Salsa:

• Chop the cucumber, tomato and onion into uniform sizes. Stir to combine in a bowl.
• Squeeze the lemon over the salsa mix.
• Add the dill, cilantro and pinch each of salt and pepper, and stir to combine.
• Refrigerate until ready to use.

For the Lamb Tacos:

• Preheat your grill so the grate is very hot
• Season the shoulder with freshly ground pepper and salt on both sides
• Grill the lamb for 3-4 minutes on each side
• Cut against the grain into thin strips
• Warm the flour tortillas and layer as follows:
• Place a tablespoon of cucumber spread in the middle of the tortilla
• Top with grilled lamb strips
• Sprinkle with Feta
• Finish with cucumber salsa
• Serve with lime wedges