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Harissa Pork Kofta Tacos

Harissa Pork Kofta Tacos

with chips, tomato and cucumber 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.

Total Time35 minutes
Cooking Time40 minutes


Serving amount

240 grams

Pork Mince

600 grams


200 grams

Grilling Cheese

(Contains Milk)

1 sachet(s)

Red Wine Vinegar

(Contains Sulphites)

1 sachet(s)

Harissa Paste

1 sachet(s)

Sweet Chilli Sauce

1 sachet(s)

Sesame Seeds

(Contains Sesame May be present Cereals containing gluten, Peanut, Nuts)

8 unit(s)


(Contains Wheat)

2 unit(s)


2 unit(s)


2 sachet(s)


(Contains Egg, Mustard)

1 tin(s)

Tomato Paste

Not included in your delivery

to taste


to taste


to taste


to taste


to taste



Nutrition Values

Energy (kJ)6579 kJ
Energy (kcal)1572 kcal
Fat87.6 g
of which saturates30.1 g
Carbohydrate131.5 g
of which sugars30.3 g
Dietary Fiber0.9 g
Protein95.1 g
Cholesterol0 mg
Salt7.25 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.


Baking Sheet with Baking Paper


Make the Chips
  • 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.

Prepare the Salad

Meanwhile, drain and halve the grilling cheese. Then cut into 2cm wide sticks. Add to a bowl of cold water.

Trim the cucumber, then quarter lengthways. Chop widthways into small pieces. Cut the tomato into 2cm chunks.

Toss the red wine vinegar with 1 tbsp oil, 1/2 tsp sugar (double both for 4p) and season to taste with salt and pepper. Toss through the chopped tomato and cucumber into the dressing. Give it a stir occassionally. 


Toast the Sesame Seeds


Place a  pan over medium heat (no oil).

Once hot, dry-fry the sesame seeds, stirring regularly, until lightly toasted, 2-3 mins. Remove from the pan and set aside. TIP: Watch them closely—they can burn easily.


Fry the Grilling Cheese Sticks

Remove the cheese sticks from the water and pat them dry with kitchen paper.

Return the pan to a medium-high heat with a drizzle of oil. Once hot, fry the grilling cheese until golden, turning often, 4-5 mins.

Remove from the heat and toss in half the sweet chilli sauce. Then toss in the sesame seeds. Cover to keep warm.


Fry the Pork Mince

Retun the pan to a medium-high heat (no oil).

Fry the pork mince until browned, 5-6 mins. Use a spoon to break it up as it cooks.

Add the harissa paste, tomato puree, 1/2 tsp sugar (double for 4p) and cook for another 1-2 mins. Season  to taste with with salt and pepper.

IMPORTANT: Wash your hands and equipment after handling raw mince. The pork is cooked when no longer pink in the middle.

Pop the tortillas into the oven to warm, 1-2 mins.

Assemble and Serve

Divide the harissa pork between the tortillas. Top with the sweet sesame grilling cheese sticks. Drizzle over the aioli and remaining sweet chilli sauce. Serve the tossed salad and fries alongside.