Pork Kofta Gyros and Zesty Mint Yoghurt
with Naan, Chips and Salad
This Pork Kofta Gyros and Zesty Mint Yoghurt is a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!
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
Dried Oregano
240
British Pork Mince
450
Potatoes
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
Plain Naans
(Contains Milk, Cereals containing gluten)
Not included in your delivery
1
Sugar
2
Water for the Breadcrumbs
1
Olive Oil
¼
Salt
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. Zest the lemon (see ingredients for amount) and chop into wedges. Peel and grate the garlic (or use a garlic press). Pop the panko breadcrumbs, water for breadcrumbs(see ingredients for amount), dried oregano, and half the garlic into a large bowl. Season with the salt for the koftas (see ingredients for amount) and pepper. Add the pork mince, then mix with your hands until combined. Shape into 4 small sausage shapes per person. Flatten to make koftas. IMPORTANT: Wash your hands and equipment after handling raw mince.
Chop the potatoes lengthways into 1cm slices (no need to peel), then chop into 1cm wide chips. Pop the chips 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 (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). Add the olive oil for the dressing (see ingredients for amount) and half the lemon juice into a medium bowl. Season with salt, pepper and sugar (see ingredients for amount) and mix together. Toss the tomato and cucumber in the dressing.
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. Set the mint yoghurt aside.
Heat a drizzle of oil in a large frying pan on 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. A few mins before the koftas are cooked, pop the naans (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 naan onto each plate, then pile the chips, salad, koftas and mint yoghurt on top. Serve any remaining lemon wedges alongside for squeezing over. Enjoy!
