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.
Greek Style Cheese
Not included in your delivery
- 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.