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Greek Inspired Oregano Pork Kofta Gyros

Greek Inspired Oregano Pork Kofta Gyros

with Chips, Mint Yoghurt Sauce and Tomato & Cucumber Salad

Street Food
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These Greek Inspired Oregano Pork Kofta Gyros are a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!

Allergens:Cereals containing glutenMilk

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 conflict 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.

Preparation Time45 minutes
Difficulty levelMedium
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

½ unit(s)

Lemon

2 unit(s)

Garlic Clove

10 grams

Panko Breadcrumbs

(ContainsCereals containing gluten)

1 sachet

Dried Oregano

240 grams

Pork Mince

450 grams

Potatoes

½ unit(s)

Cucumber

125 grams

Baby Plum Tomatoes

1 bunch(es)

Mint

50 grams

Greek Style Salad Cheese

(ContainsMilk)

75 grams

Greek Style Natural Yoghurt

(ContainsMilk)

2 unit(s)

Greek Style Flatbreads

(ContainsCereals containing gluten)

Not included in your delivery

2 tbsp

Water for the Breadcrumbs

¼ tsp

Salt for the Koftas

1 tsp

Sugar

1 tbsp

Olive Oil

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3423 kJ
Energy (kcal)818 kcal
Fat34.3 g
of which saturates14.0 g
Carbohydrate84.9 g
of which sugars12.9 g
Protein42.9 g
Salt2.35 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Zester
Garlic Press
Bowl
Baking Tray
Frying Pan
Instructionsarrow up iconarrow up icon
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1

Preheat your oven to 220°C/200°C fan/gas mark 7.
Zest the lemon (see ingredients for amount) and chop 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 water and salt for the breadcrumbs (see ingredients 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. IMPORTANT: Wash your hands and equipment after handling raw mince.

2

Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips (no need to peel).
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.

3

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).
Combine the olive oil for the dressing (see ingredients for amount) and half the lemon juice in a medium bowl. Season with salt, pepper and sugar (see ingredients for amount). Toss the tomato and cucumber in the dressing.

4

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.

5

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 flatbreads (1 per person) into the oven to warm through, 3-4 mins.

6

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!