Pork Kofta Gyros with Feta Cheese & Tzatziki

Name: Pork Kofta Gyros with Feta Cheese & Tzatziki with Potato Chips & Tomato Salad
Total time: 40 min
Yield: 2
Cuisine: Greek
Ingredients: ½ Lemon; 2 Garlic Clove**; 10 Panko Breadcrumbs; 1 Chermoula Spice Mix; 1 Dried Oregano; 240 British Pork Mince; 450 Potatoes; ½ Red Onion; 15 Cider Vinegar; ½ Cucumber; 1 Baby Gem Lettuce; 2 Medium Tomato; 1 Mint; 50 Feta Cheese; 2 Plain Naans; 150 Greek Style Natural Yoghurt; 15 Honey; 1 Sugar for the Pickle; 2 Water for the Breadcrumbs

with Potato Chips & Tomato Salad

Recipe Development TeamPublished on August 13, 2021

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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 a long and lazy summer evening at home.

Allergens:

Cereals containing gluten

•Sulphites

•Milk

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**

Panko Breadcrumbs

(Contains: Cereals containing gluten)

Chermoula Spice Mix

Dried Oregano

240

British Pork Mince

450

Potatoes

Red Onion

Cider Vinegar

(Contains: Sulphites)

Cucumber

(May contain traces of: Celery)

Baby Gem Lettuce

Medium Tomato

Mint

Feta Cheese

Plain Naans

(Contains: Cereals containing gluten, Milk)

150

Greek Style Natural Yoghurt

(Contains: Milk)

Honey

Not included in your delivery

Sugar for the Pickle

Water for the Breadcrumbs

Nutritional information

Energy (kcal)1414 kcal

Energy (kJ)5916 kJ

Fat43.2 g

of which saturates16 g

Carbohydrate141.3 g

of which sugars28.5 g

Protein46.7 g

Salt1.7 g

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

Utensils

•Bowl

•Zester

•Chopping Board

•Plate

•Garlic Press

•Knife

•Measuring Spoon

•Baking Tray

•Grill Pan

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). 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. Trim the root from the baby gem lettuce then halve lengthways. Thinly slice widthways. 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!