Greek-inspired Pork Kofta Gyros
with chips, mint yoghurt sauce and tomato salad
Gyros is a popular street food that originated in Greece but which today is enjoyed around the world. It can consist of many components but usually will be found with flatbread, meat, and a variety of toppings. This particular gyros has salad, cooling mint yoghurt, and crispy chips.
The quantities provided above are averages only.
Ingredients
1 unit(s)
Lemon
1 pack(s)
Breadcrumbs
(Contains Wheat)
250 grams
Irish Pork Mince
1 unit(s)
Fennel
5 grams
Mint
75 grams
Yoghurt
(Contains Milk)
2 unit(s)
Garlic
3 unit(s)
Potatoes
125 grams
Cherry Tomatoes
100 grams
Greek Style Cheese
(Contains Milk)
2 unit(s)
Naan
(Contains Wheat)
200 grams
Grilling Cheese
(Contains Milk)
Not included in your delivery
to taste
Salt
to taste
Oil
to taste
Pepper
to taste
Sugar
to taste
Water
Nutrition Values
Utensils
Cooking Steps
- Preheat your oven to 240°C/220°C fan/gas mark 9.
- Chop the potatoes lengthways into 1cm slices, then into 1cm chips (peeling optional).
- Pop the chips onto a large (lined) baking tray.
- Drizzle with oil, season well with salt and pepper, then toss to coat. Spread out in a single layer.
- When the oven is hot, bake on the top shelf until golden, 25-30 mins. Turn halfway through.
TIP: Use two baking trays if necessary.
- Meanwhile, zest and quarter the lemon.
- Peel and grate the garlic (or use a garlic press).
- Crumble the Greek style cheese into a large bowl.
- Add breadcrumbs, pork mince and half the garlic. Season with pepper and mix together by hand.
- Form into small sausage shapes, 4 per person. Flatten to make koftas. IMPORTANT: Wash hands and equipment after handling raw mince.
TIP: Make sure the cheese is well incorporated to avoid lumps in your koftas.
- Trim the root tip and green stalks of the fennel. Chop widthways into small pieces.
- Halve the tomatoes.
- Pick mint leaves from stalks and roughly chop (discard the stalks).
- Mix 1 tbsp oil and the juice of half a lemon (double both for 4p) in a bowl. Season with salt, pepper and 1 tsp sugar (double for 4p). Toss the tomato, fennel and half the mint in the dressing.
- Drain the grilling cheese and cut into 2cm cubes. Add to a bowl of cold water.
- Mix the yoghurt in a small bowl with the remaining mint, lemon zest and remaining garlic (add less if you don't love raw garlic). Season to taste with salt and pepper.
- Place a pan over medium-high heat with a drizzle of oil.
- Remove the cheese cubes from the water and pat dry with kitchen paper.
- Once hot, fry the grilling cheese until golden, shifting frequently, 4-5 mins. Once cooked, remove from the pan and cover to keep warm.
- Return the pan to medium-high heat with another drizzle of oil.
- Once hot, add the pork koftas and fry until browned all over and cooked through, turning occasionally, 10-12 mins. IMPORTANT: Koftas are cooked when no longer pink in the middle.
- When the koftas are almost cooked, pop the naan into the oven to warm through, 2-3 mins.
- To serve, divide your warm naans between plates.
- Pile on the chips, grilling cheese, tomato salad and koftas.
- Top with a dollop of mint yoghurt.
- Serve any remaining chips and lemon wedges alongside.
