Pork Kofta Gyros
with Naan Bread, Tzatziki and Tomato Salad
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 a long and lazy summer evening at home.
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.
Ingredients
½
Lemon
2
Garlic Clove
10
Panko Breadcrumbs
1
Chermoula Spice Mix
1
Dried Oregano
240
Pork Mince
450
Potatoes
½
Red Onion
15
Cider Vinegar
(Contains Sulphites)
½
Cucumber
(May contain Celery)
100
Iceberg Lettuce
2
Medium Tomato
1
Mint
100
Feta Cheese
2
Plain Naans
(Contains Milk, Cereals containing gluten)
150
Greek Style Natural Yoghurt
(Contains Milk)
15
Honey
Not included in your delivery
1
Sugar for the Pickle
2
Water for the Breadcrumbs
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. Zest the lemon then chop into wedges. Peel and grate the garlic (or use a garlic press). Pop the panko breadcrumbs into a bowl. Add the water (see ingredients for amount), chermoula, dried oregano, half the garlic and half the lemon zest. Season with salt and pepper. Add the pork mince, mix with your hands until combined and shape into 4 small sausage shapes per person. Flatten to make koftas. Pop onto a plate, cover and put into the fridge until ready to cook. IMPORTANT: Wash your hands and equipment after handling raw meat.
Chop the potatoes lengthways into 2cm slices, then chop into 2cm wide chips. Pop onto 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 into 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 widthways into small pieces. Chop the 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 over a medium-high heat. Once hot add the koftas and fry until browned all over and cooked through, 10-12 mins. IMPORTANT: The koftas are cooked when no longer pink in the middle. Meanwhile, crumble the feta then set aside. When everything is almost cooked, pop the naans onto a baking tray and sprinkle on a little water. Bake in your oven until warmed through, 2-3 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. 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 of the toppings on the naans; lettuce, chips, tomato salad, koftas, tzatziki and pickled onion. Finish with the remaining mint and lemon and a sprinkle of feta. Enjoy!
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