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Pork Kofta Gyros and Tzatziki

Pork Kofta Gyros and Tzatziki

with Naan Bread, Chips and Tomato Salad

Street Food
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The gyro, pronounced “yee-roh”, is widely thought to have originated in Greece. 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.

Allergens:GlutenSulphitesMilkSoya

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
Ingredients
serving amount
2
3
4
Ingredientsarrow down iconarrow down icon
serving amount
2
3
4

½ unit(s)

Lemon

2 unit(s)

Garlic Clove

10 grams

Panko Breadcrumbs

(ContainsGluten)

1 sachet

Chermoula Spice

1 sachet

Dried Oregano

240 grams

Pork Mince

450 grams

Potatoes

½ unit(s)

Red Onion

1 sachet

Cider Vinegar

(ContainsSulphites)

½ unit(s)

Cucumber

1 unit(s)

Baby Gem Lettuce

2 unit(s)

Vine Tomatoes

1 bunch(es)

Mint

50 grams

Greek Style Salad Cheese

(ContainsMilk)

2 unit(s)

Naan

(ContainsGluten, Milk, Soya)

150 grams

Greek Style Yoghurt

(ContainsMilk)

1 sachet

Honey

Not included in your delivery

1 tsp

Sugar for the Pickle

2 tbsp

Water for the Breadcrumbs

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)4049 kJ
Energy (kcal)968 kcal
Fat35.0 g
of which saturates15.0 g
Carbohydrate127 g
of which sugars22.0 g
Protein43 g
Salt2.07 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Zester
Cutting board
Knife
Garlic Press
Bowl
Plate
Baking Tray
Small Bowl
Frying Pan
Instructionsarrow up iconarrow up icon
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1

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 spice mix, 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 mince.

2

Chop the potatoes lengthways into 1cm slices, then chop into 1cm wide chips. Pop onto a large baking tray. Drizzle with oil, season with salt and pepper then toss to coat. Spread out in a single layer. TIP: Use two baking trays if necessary. When the oven is hot, roast on the top shelf until golden, 25-30 mins. Turn halfway through.

3

Meanwhile, trim the cucumber then halve lengthways. Chop each half into 4 long strips then chop widthways into small pieces. Trim the baby gem 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).

4

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. Pop the cucumber, remaining garlic, remaining lemon zest, yoghurt and half the mint into a bowl. Season with salt and pepper, mix and set aside.

5

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 Greek style salad cheese, 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.

6

Put the tomatoes, honey and half the lemon juice in another bowl. TIP: If your honey has hardened, pop it in a bowl of hot water for 1 min. Season, mix and set aside again. To serve, pile the lettuce, tomatoes, koftas, tzatziki and pickled onions on the naans. Finish with the Greek style salad cheese and remaining mint, then serve with the chips and lemon wedges alongside. Enjoy!