Pork Kofta Gyros and Chips

Name: Pork Kofta Gyros and Chips with Naan Bread, Homemade Tzatziki and Tomato Salad
Total time: 40 min
Yield: 2
Cuisine: Greek
Ingredients: ½ Lemon; 2 Garlic Clove**; 240 British Pork Mince; 1 Smoked Paprika; 1 Dried Oregano; 3 Potatoes; ½ Red Onion; 15 Cider Vinegar; ½ Cucumber; 1 Baby Gem Lettuce; 2 Medium Tomato; 1 Mint; 100 Feta Cheese; 2 Plain Naans; 150 Greek Style Natural Yoghurt; 15 Honey; 1 Sugar for the Pickle

with Naan Bread, Homemade Tzatziki and Tomato Salad

Recipe Development TeamPublished on October 28, 2020

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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 pork koftas and piled them high with lots of delicious extras. Quick, delicious and fun to build, this is a great recipe to enjoy on an evening at home.

Allergens:

Sulphites

•Milk

•Cereals containing gluten

The quantities provided above are averages only.

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.

Total40 minutes

Active 30 minutes

DifficultyMedium

Ingredients

serving amount

Lemon

Garlic Clove**

240

British Pork Mince

Smoked Paprika

Dried Oregano

Potatoes

Red Onion

Cider Vinegar

(Contains: Sulphites)

Cucumber

(May contain traces of: Celery)

Baby Gem Lettuce

Medium Tomato

Mint

100

Feta Cheese

Plain Naans

(Contains: Milk, Cereals containing gluten)

150

Greek Style Natural Yoghurt

(Contains: Milk)

Honey

Not included in your delivery

Sugar for the Pickle

Nutritional information

Energy (kcal)1143 kcal

Energy (kJ)4782 kJ

Fat50 g

of which saturates23 g

Carbohydrate126 g

of which sugars21 g

Protein50 g

Salt2.1 g

Always refer to the product label for the most accurate ingredient and allergen information.

Cooking Instructions and Tips

Preheat your oven to 200°C. Zest the lemon then chop into wedges. Peel and grate the garlic (or use a garlic press). Put the pork mince in a bowl along with the smoked paprika, dried oregano, half the garlic and half the lemon zest. Season with salt and pepper. Use your hands to thoroughly mix then divide into 4 small balls per person. Pop on a plate and set aside. IMPORTANT: Remember to wash your hands after handling raw meat.

Peel the potatoes 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 your oven until golden, 25-30 mins, turning halfway.

Meanwhile, halve, peel and thinly slice the red onion. Pop in a small bowl along with the cider vinegar and sugar (see ingredients for amount). Season with salt, stir to combine then set aside.

Trim the cucumber then halve lengthways. Chop each half into 4 long strips then chop witdthways into small pieces. Trim the root from the baby gem lettuce then half lengthways. Thinly slice widthways. Chop the vine tomatoes into 2cm chunks. Pick the mint leaves from their stalks and roughly chop (discard the stalks).

Heat a drizzle of oil in a large frying pan on high heat. When hot, add the pork koftas and fry until browned and cooked through, 8-10 mins, turning often. IMPORTANT: The koftas are cooked when no longer pink in the middle. Meanwhile, crumble the feta and scatter over the potatoes for the final 5 mins of cooking time. When everything is almost cooked, pop the naans in your oven to warm up for 1-2 mins.

Meanwhile, pop the cucumber, remaining garlic, remaining 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 half the lemon juice 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.