Greek-inspired Pork Kofta Gyros
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Greek-inspired Pork Kofta Gyros

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.

Total Time35 minutes
Cooking Time40 minutes


Serving amount

1 unit(s)


1 pack(s)


(Contains Wheat)

250 grams

Pork Mince

1 unit(s)


5 grams


75 grams


(Contains Milk)

2 unit(s)


3 unit(s)


125 grams

Cherry Tomatoes

100 grams

Greek Style Cheese

(Contains Milk)

2 unit(s)


(Contains Wheat)

200 grams

Grilling Cheese

(Contains Milk)

Not included in your delivery

to taste


to taste


to taste


to taste


to taste



Nutrition Values

Energy (kJ)6202 kJ
Energy (kcal)1482 kcal
Fat64.5 g
of which saturates33.7 g
Carbohydrate154.3 g
of which sugars16 g
Dietary Fiber0 g
Protein80.1 g
Cholesterol0 mg
Salt7.59 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.

Shape the Koftas
  • 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.

Assemble the Salad
  • 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.
Make the Fillings
  • 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.
Cook the Koftas
  • 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.
Finish and Serve
  • 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.
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