Greek Inspired Oregano Pork Kofta Gyros

Meanwhile, zest the lemon (see ingredients for amount) and cut 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 salt and water for the breadcrumbs (see pantry 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 and pop them onto another baking tray. IMPORTANT: Wash your hands and equipment after handling raw mince.

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, 12-15 mins. IMPORTANT: The koftas are cooked when no longer pink in the middle.

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

Halve the tomatoes. Roughly chop the parsley (stalks and all). 

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

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

Pop the yoghurt into a small bowl with the lemon zest, half the parsley and the remaining garlic (add less if you don't love raw garlic). 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.