Pork Kofta Gyros and Tzatziki
with Naan Bread, Chips and Tomato Salad
The gyro, pronounced “yee-roh”, is widely thought to have originated in Greece. 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 pork koftas and piled them high with lots of delicious extras.
The quantities provided above are averages only.
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
½
Lemon
2
Garlic Clove
10
Panko Breadcrumbs
(Contains Cereals containing gluten)
1
Chermoula Spice Mix
1
Dried Oregano
240
British Pork Mince
450
Potatoes
½
Red Onion
15
Cider Vinegar
(Contains Sulphites)
½
Cucumber
(May contain Celery)
1
Baby Gem Lettuce
2
Medium Tomato
1
Mint
50
Greek Style Salad Cheese
(Contains Milk)
2
Plain Naans
(Contains Milk, Cereals containing gluten)
150
Greek Style Natural Yoghurt
(Contains Milk)
15
Honey
Not included in your delivery
1
Sugar for the Pickle
2
Water for the Breadcrumbs
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). Pop the panko breadcrumbs into a bowl. Add the water (see ingredients for amount), chermoula spice mix, dried oregano, half the garlic and half the lemon zest. Season with salt and pepper. Add the pork mince, mix with your hands until combined and shape into 4 small sausage shapes per person. Flatten to make koftas. Pop onto a plate, cover and put into the fridge until ready to cook. IMPORTANT: Wash your hands and equipment after handling raw mince.
Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips. Pop 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, roast on the top shelf until golden, 25-30 mins. Turn halfway through.
Meanwhile, trim the cucumber then halve lengthways. Chop each half into 4 long strips then chop widthways into small pieces. Trim the baby gem then halve lengthways. Thinly slice widthways. Chop the tomatoes into 2cm chunks. Pick the mint leaves from their stalks and roughly chop (discard the stalks).
Halve, peel and thinly slice the red onion. Pop into a small bowl along with the cider vinegar and sugar (see ingredients for amount). Season with salt, stir to combine then set aside. Pop the cucumber, remaining garlic, remaining lemon zest, yoghurt and half the mint into a bowl. Season with salt and pepper, mix and set aside.
Heat a drizzle of oil in a large frying pan over a medium-high heat. Once hot, add the koftas and fry until browned all over and cooked through, 10-12 mins. IMPORTANT: The koftas are cooked when no longer pink in the middle. Meanwhile, crumble the Greek style salad cheese, then set aside. When everything is almost cooked, pop the naans onto a baking tray and sprinkle on a little water. Bake in your oven until warmed through, 2-3 mins.
Put the tomatoes, honey and half the lemon juice in another bowl. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min. Season, mix and set aside again. To serve, pile the lettuce, tomatoes, koftas, tzatziki and pickled onions on the naans. Finish with the Greek style salad cheese and remaining mint, then serve with the chips and lemon wedges alongside. Enjoy!
