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.
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.
(Contains Cereals containing gluten)
Baby Plum Tomatoes
Greek Style Natural Yoghurt
Greek Style Flatbreads
(Contains Cereals containing gluten May contain Milk)
Greek Style Salad Cheese
Not included in your delivery
Salt for the Breadcrumbs
Water for the Breadcrumbs
Olive Oil for the Dressing
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.
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. 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.
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.
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.