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Greek Inspired Beef Kofta, Halloumi & Houmous Gyros and Chips
Greek Inspired Beef Kofta, Halloumi & Houmous Gyros and Chips

Greek Inspired Beef Kofta, Halloumi & Houmous Gyros and Chips

with Mint Yoghurt, Cheese and Greek Style Salad

Recipe Development Team
Recipe Development TeamPublished on April 01, 2025

Looking for a taste of everyday luxury? These Greek Inspired Beef Kofta & Houmous Gyros and Chips are our best ever version, with premium ingredients for an extra special twist on a classic recipe.

Tags:
Family Friendly
Allergens:
Milk
Wheat
Cereals containing gluten
Sesame

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.

Total50 minutes
Active 40 minutes
DifficultyMedium

Ingredients

serving amount

450 grams

Potatoes

225 grams

Halloumi

(Contains: Milk)

½ unit(s)

Lemon

2 unit(s)

Garlic Clove**

1 bunch(es)

Mint

10 grams

Breadcrumbs

(Contains: Wheat, Cereals containing gluten)

240 grams

British Beef Mince

½ unit(s)

Cucumber

(May contain traces of: Celery)

125 grams

Baby Plum Tomatoes

75 grams

Greek Style Natural Yoghurt

(Contains: Milk)

2 unit(s)

Greek Style Flatbreads

(Contains: Wheat, Cereals containing gluten May contain traces of: Milk)

50 grams

Greek Style Salad Cheese

(Contains: Milk)

100 grams

Houmous

(Contains: Sesame)

Not included in your delivery

¼ tsp

Salt for the Breadcrumbs

2 tbsp

Water for the Breadcrumbs

1 tbsp

Olive Oil for the Dressing

1 tsp

Sugar

Nutritional information

Energy (kJ)5634 kJ
Energy (kcal)1347 kcal
Fat68.8 g
of which saturates31.6 g
Carbohydrate98.7 g
of which sugars16 g
Dietary Fibre15.7 g
Protein75.9 g
Salt5.1 g
Trans Fat0.1 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Bowl
Baking Tray
Zester
Garlic Press
Pan

Cooking Instructions and Tips

Cook the Chips
1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Drain the halloumi, then cut it into 3 slices per person. Place them into a small bowl of cold water and leave to soak.

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. 

Make your Koftas
2

Meanwhile, zest the lemon (see ingredients for amount) and cut into wedges. Peel and grate the garlic (or use a garlic press). Pick the mint leaves from their stalks and roughly chop (discard the stalks).

In a large bowl, combine the breadcrumbs, half the garlic and half the mint with the salt and water for the breadcrumbs (see pantry for both amounts), then add the beef 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.

Time to Bake
3

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, 14-16 mins. IMPORTANT: The koftas are cooked when no longer pink in the middle.

Prep your Salad
4

Meanwhile, trim the cucumber (see ingredients for amount), then quarter lengthways. Chop widthways into small pieces. Halve the tomatoes

In a medium bowl, combine the olive oil for the dressing (see pantry for amount) and half the lemon juice from the lemon wedges. Season with salt, pepper and sugar (see pantry for amount). 

Toss the tomatoes and cucumber in the dressing and set aside.

Mix the Mint Yoghurt
5

Remove the halloumi slices from the cold water, pop them onto a plate lined with kitchen paper and pat them dry.

Heat a drizzle of oil in a frying pan on medium-high heat. Once hot, add the halloumi and fry until golden, 2-3 mins each side from the heat.

Meanwhile, pop the yoghurt into a small bowl with the lemon zest, remaining garlic (add less if you'd prefer to) and the remaining mint. 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.

Finish and Serve
6

Just before serving, crumble the Greek style salad cheese into the salad.

To serve, pop a flatbread onto each plate, then pile the chips, some of the salad, koftas, halloumi slices and mint yoghurt on top.

Serve your gyros with a dollop of houmous, any remaining chips and lemon wedges on the side for squeezing over.

Serve the remaining cucumber tomato salad on the side.

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