The gyro, pronounced “yee-roh”, is widely thought to have originated in Greece. It is a dish traditionally made using lamb, beef, or pork combined with fresh tomato, onion, and a yoghurt sauce on warm bread. Traditionally, gyros are made with whole pieces of thinly sliced marinated pork cooked on a rotisserie. In this recipe, to save you time, we’ve topped our “gyros” with spiced lamb koftas and piled them high with lots of delicious extras. Quick, delicious and fun to build, this is a great recipe to enjoy on a long and lazy summer evening at home.
White Wine Vinegar(ContainsSulphites)
Baby Gem Lettuce
Preheat your oven to 200°C. Put the pork mince in a mixing bowl along with the smoked paprika, dried oregano and a pinch of salt and pepper. Use your hands to thoroughly mix then divide into four small balls per person. Pop on a plate and set aside. IMPORTANT: Remember to wash your hands and equipment after handling raw meat.
Peel the potato then chop into 2cm wide chips. Pop on a baking tray, drizzle with oil then season with salt and pepper. Toss to coat, spread out and roast on the top shelf of the oven until golden, 25-30 mins. Turn halfway through cooking.
Halve, peel and finely slice the red onion. Pop in a small bowl along with the white wine vinegar, sugar (see ingredients for amount) and a pinch of salt. Stir to combine then set aside.
Trim the cucumber then halve lengthways. Chop each half into four long strips then chop widthways into small pieces. Trim the root from the baby gem lettuce then halve lengthways. Thinly slice widthways. Chop the vine tomato into 2cm chunks. Peel and grate the garlic (or use a garlic press). Zest the lemon then chop into wedges. Pick the mint leaves from their stalks and roughly chop (discard the stalks).
Put a large frying pan on high heat with a drizzle of oil. When hot, add the pork koftas and fry until browned and cooked through, turning often, 8-10 mins. IMPORTANT: The koftas are cooked when no longer pink in the middle. When they are almost cooked, pop the naans in on another baking tray on the middle shelf of your oven to warm up for 1-2 mins.
Pop the cucumber, garlic, lemon zest, yoghurt and half the mint in a bowl. Season with salt and pepper, mix and set aside. (This is your tzatziki). Put the tomatoes, honey and juice from half the lemon in another bowl. Season with salt and pepper, mix and set aside. To serve, pile all the toppings on the naans! Lettuce, chips, tomato salad, koftas, tzatziki and pickled onion - finish with the remaining mint and lemon wedges. Enjoy!