Pork Kofta Gyros

Pork Kofta Gyros

with Naan Bread, Homemade Tzatziki and Tomato Salad

Street Food
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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!


Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.

Preparation Time40 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

½ unit(s)


2 unit(s)

Garlic Clove

240 grams

Pork Mince

1 sachet

Smoked Paprika

1 sachet

Dried Oregano

450 grams


½ unit(s)

Red Onion

1 sachet

Cider Vinegar


½ unit(s)


1 unit(s)

Baby Gem Lettuce

2 unit(s)

Medium Tomato

1 bunch(es)


100 grams

Feta Cheese


2 unit(s)


(ContainsMilk, Gluten, Soya)

150 grams

Greek Style Yoghurt


1 sachet


Not included in your delivery

1 tsp

Sugar for the Pickle

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4176 kJ
Energy (kcal)998 kcal
Fat41.0 g
of which saturates19.0 g
Carbohydrate113 g
of which sugars21.0 g
Protein47 g
Salt2.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Cutting board
Garlic Press
Baking Tray
Sautépan or large frying pan
Instructionsarrow up iconarrow up icon
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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 on a baking tray and sprinkle on a little water. Bake in your oven until warmed through, 2-4 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.