Greek Inspired Oregano Pork Kofta Gyros
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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

Inspired by some of the world's most popular street food, these tasty Greek Inspired Oregano Pork Kofta Gyros are perfect for a casual sharing-style dinner.

Allergens:
Cereals containing gluten
Milk

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.

Preparation Time50 minutes
Cooking time40 minutes
DifficultyMedium

Ingredients

serving amount

450 grams

Potatoes

½ unit(s)

Lemon

2 unit(s)

Garlic Clove

10 grams

Breadcrumbs

(Contains Cereals containing gluten)

1 sachet(s)

Dried Oregano

240 grams

Pork Mince

½ unit(s)

Cucumber

(May contain Celery)

125 grams

Baby Plum Tomatoes

1 bunch(es)

Mint

75 grams

Greek Style Natural Yoghurt

(Contains Milk)

2 unit(s)

Greek Style Flatbreads

(Contains Cereals containing gluten May contain Milk)

50 grams

Greek Style Salad Cheese

(Contains Milk)

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

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Nutritional information

Energy (kJ)3898 kJ
Energy (kcal)932 kcal
Fat43.6 g
of which saturates17.2 g
Carbohydrate92.1 g
of which sugars13.2 g
Protein44.8 g
Salt2.46 g
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Baking Tray
Zester
Large Bowl
Garlic Press
Medium Bowl
Small Bowl

Instructions

Cook the Chips
1

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

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).

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.

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, 12-15 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. Pick the mint leaves from their stalks and roughly chop (discard the stalks).

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

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

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

Serve your gyros with any remaining chips and lemon wedges alongside for squeezing over.

Enjoy!