Greek Inspired Oregano Pork Kofta Gyros
with Chips, Mint Yoghurt Sauce and Tomato & Cucumber Salad
This Greek Inspired Oregano Pork Kofta Gyros is a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
450
Potatoes
½
Lemon
2
Garlic Clove
10
Panko Breadcrumbs
(Contains Cereals containing gluten)
1
Dried Oregano
240
British Pork Mince
½
Cucumber
(May contain Celery)
125
Baby Plum Tomatoes
1
Mint
50
Greek Style Salad Cheese
(Contains Milk)
75
Greek Style Natural Yoghurt
(Contains Milk)
2
Greek Style Flatbreads
(Contains Cereals containing gluten May contain Milk)
Not included in your delivery
¼
Salt for the Breadcrumbs
2
Water for the Breadcrumbs
1
Olive Oil for the Dressing
1
Sugar
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
Pop them onto a large baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary.
When the oven is hot, bake on the middle shelf until golden, 30-35 mins.
Meanwhile, zest the lemon (see ingredients for amount) and cut into wedges. Peel and grate the garlic (or use a garlic press).
In a large bowl, combine the breadcrumbs, dried oregano and half the garlic with the salt and water for the breadcrumbs (see pantry for both amounts), then add the pork mince. Season with pepper and mix together with your hands.
Shape into small sausage shapes, 4 per person. Flatten to make koftas and pop them onto another baking tray. IMPORTANT: Wash your hands and equipment after handling raw mince.
When the chips are halfway through cooking, turn them and return to the oven.
At the same time, pop the kofta tray on the top shelf and bake until browned on the outside and cooked through, 12-15 mins. IMPORTANT: The koftas are cooked when no longer pink in the middle.
Meanwhile, trim the cucumber (see ingredients for amount), then quarter lengthways. Chop widthways into small pieces.
Halve the tomatoes. Pick the mint leaves from their stalks and roughly chop (discard the stalks).
In a medium bowl, combine the olive oil for the dressing (see pantry for amount) and half the lemon juice. Season with salt, pepper and sugar (see pantry for amount).
Toss the tomatoes and cucumber in the dressing and set aside.
Crumble the Greek style salad cheese into small pieces.
Pop the yoghurt into a small bowl with half the mint, lemon zest and remaining garlic (add less if you don't love raw garlic). Season with salt and pepper, then mix together.
A few mins before the koftas are cooked, pop the flatbreads (1 per person) into the oven to warm through, 3-4 mins.
Just before serving, mix the Greek style salad cheese and remaining mint into the salad.
To serve, pop a flatbread onto each plate, then pile the chips, salad, koftas and mint yoghurt on top.
Serve any remaining chips and lemon wedges alongside.
Enjoy!
