Pork Kofta Gyros
with Naan Bread, Homemade Tzatziki and Tomato Salad
The gyro, pronounced “yee-roh”, is widely thought to have originated in Greece. It is a dish traditionally made using lamb, beef, or pork combined with fresh tomato, onion, and a yoghurt sauce on warm bread. Traditionally, gyros are made with whole pieces of thinly sliced marinated pork cooked on a rotisserie. In this recipe, to save you time, we’ve topped our “gyros” with spiced lamb koftas and piled them high with lots of delicious extras. Quick, delicious and fun to build, this is a great recipe to enjoy on a long and lazy summer evening 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
100
Feta Cheese
15
Cider Vinegar
(Contains Sulphites)
150
Greek Style Natural Yoghurt
(Contains Milk)
1
Baby Gem Lettuce
2
Medium Tomato
15
Honey
2
Garlic Clove
1
Smoked Paprika
2
Plain Naans
(Contains Milk, Cereals containing gluten)
1
Dried Oregano
½
Lemon
240
British Pork Mince
1
Mint
½
Red Onion
½
Cucumber
(May contain Celery)
450
Potatoes
Not included in your delivery
1
Sugar for the Pickle
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. Zest the lemon then chop into wedges. Peel and grate the garlic (or use a garlic press). Put the pork mince in a bowl along with the smoked paprika, dried oregano, half the garlic and half the lemon zest. Season with salt and pepper. Use your hands to thoroughly mix then divide into 4 small balls per person. Pop on a plate and set aside. IMPORTANT: Remember to wash your hands after handling raw meat.
Peel the potatoes then chop into 2cm wide chips. Pop on a baking tray, drizzle with oil then season with salt and pepper. Toss to coat, spread out and roast on the top shelf of your oven until golden, 25-30 mins, turning halfway.
Meanwhile, halve, peel and thinly slice the red onion. Pop in a small bowl along with the cider vinegar and sugar (see ingredients for amount). Season with salt, stir to combine then set aside.
Trim the cucumber then halve lengthways. Chop each half into 4 long strips then chop widthways into small pieces. Trim the root from the baby gem lettuce then half lengthways. Thinly slice widthways. Chop the vine tomatoes into 2cm chunks. Pick the mint leaves from their stalks and roughly chop (discard the stalks).
Heat a drizzle of oil in a large frying pan on high heat. When hot, add the pork koftas and fry until browned and cooked through, 8-10 mins, turning often. IMPORTANT: The koftas are cooked when no longer pink in the middle. Meanwhile, crumble the feta and scatter over the potatoes for the final 5 mins of cooking time. When everything is almost cooked, pop the naans in your oven to warm up for 1-2 mins.
Meanwhile, pop the cucumber, remaining garlic, remaining lemon zest, yoghurt and half the mint in a bowl. Season with salt and pepper, mix and set aside. (This is your tzatziki) Put the tomatoes, honey and half the lemon juice in another bowl. Season with salt and pepper, mix and set aside. To serve, pile all the toppings on the naans! Lettuce, chips, tomato salad, koftas, tzatziki and pickled onion - finish with the remaining mint and lemon.
