Greek Inspired Oregano Pork Kofta Gyros
with Chips, Mint Yoghurt Sauce and Tomato & Cucumber Salad
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!
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
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
Greek Style Flatbreads
(Contains Cereals containing gluten May contain Milk)
Not included in your delivery
2
Water for the Breadcrumbs
¼
Salt for the Koftas
1
Sugar
1
Olive Oil
Nutritional information
Utensils
Instructions
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.
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.
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.
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.
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.
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!
