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Pork Kofta Gyros and Zesty Mint Yoghurt

Pork Kofta Gyros and Zesty Mint Yoghurt

with Naan, Chips and Salad

Street Food
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This Pork Kofta Gyros and Zesty Mint Yoghurt is a luxurious dinner night option, made with premium ingredients for a real taste of luxury at home!

Tags:Cook together
Allergens:Cereals containing glutenMilk

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 conflict 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.

Preparation Time45 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

(ContainsCereals containing gluten)

1 sachet

Dried Oregano

240 grams

Pork Mince

450 grams

Potatoes

½ unit(s)

Cucumber

125 grams

Baby Plum Tomatoes

1 bunch(es)

Mint

50 grams

Greek Style Salad Cheese

(ContainsMilk)

75 grams

Greek Style Natural Yoghurt

(ContainsMilk)

2 unit(s)

Plain Naan

(ContainsCereals containing gluten, Milk)

Not included in your delivery

1 tsp

Sugar

2 tbsp

Water for the Breadcrumbs

1 tbsp

Olive Oil

¼ tsp

Salt

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3840 kJ
Energy (kcal)918 kcal
Fat35.0 g
of which saturates14.0 g
Carbohydrate113 g
of which sugars13.0 g
Protein41 g
Salt2.5 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensils
Utensilsarrow down iconarrow down icon
Garlic Press
Bowl
Baking Tray
Instructionsarrow up iconarrow up icon
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1

Preheat your oven to 200°C. Zest the lemon (see ingredients for amount) and chop into wedges. Peel and grate the garlic (or use a garlic press). Pop the panko breadcrumbs, water for breadcrumbs(see ingredients for amount), dried oregano, and half the garlic into a large bowl. Season with the salt for the koftas (see ingredients for amount) and pepper. Add the pork mince, then mix with your hands until combined. Shape into 4 small sausage shapes per person. Flatten to make koftas. IMPORTANT: Wash your hands and equipment after handling raw mince.

2

Chop the potatoes lengthways into 1cm slices (no need to peel), then chop into 1cm wide chips. Pop the chips 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 (see ingredients for amount), then quarter lengthways. Chop widthways into small pieces. Halve the tomatoes. Pick the mint leaves from their stalks and roughly chop (discard the stalks). Add the olive oil for the dressing (see ingredients for amount) and half the lemon juice into a medium bowl. Season with salt, pepper and sugar (see ingredients for amount) and mix together. Toss the tomato and cucumber in the dressing.

4

Crumble the Greek style salad cheese into small pieces. Pop the yoghurt into a small bowl with half the mint, lemon zest and remaining garlic(add less if you don't love raw garlic). Season with salt and pepper, then mix together. Set the mint yoghurt aside.

5

Heat a drizzle of oil in a large frying pan on 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. A few mins before the koftas are cooked, pop the naans (1 per person) into the oven to warm through, 3-4 mins.

6

Just before serving, mix the Greek style salad cheese and remaining mint into the salad. To serve, pop a naan onto each plate, then pile the chips, salad, koftas and mint yoghurt on top. Serve any remaining lemon wedges alongside for squeezing over. Enjoy!