The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Pork Gyros Bowl with Herby Fries, Pickled Onion & Mint Yoghurt
Turn your favourite Greek wrap into a veg-packed bowl. Sizzle free-range British pork strips with lemon zest, warm spices and herby oregano. Serve over a bed of leafy lettuce, juicy tomatoes, crunchy cucumber and golden Greek-style potato fries. Dollop with garlicky mint yoghurt and tangy pickled onions to complete the feast.
High protein
6 plants
Low sat fat
Serving size
Ingredients
- 1 unwaxed lemon
- 2 tsp dried oregano
- 1 tbsp shawarma spice mix (use half) (Black Pepper, Garlic, Cinnamon, Pimento, Nutmeg, Oregano, Cardamom, Chilli Powder, Clove, Sea Salt)
- 80g greek style yoghurt (Milk)
- 2 tsp garlic paste (Garlic, Olive Oil, Sea Salt, Citric Acid)
- 300g free-range pork strips
- 1 handful of fresh mint
- 1 little gem lettuce
- 1 cucumber
- 75g seasonal tomatoes
- 1 onion (use half)
- 2 large potatoes
Nutritional Information
Calories: 631
Protein: 44g
Carbs: 55g
Fat: 25g
Ingredients
- 1 unwaxed lemon (use half)
- 2 large potatoes
- 2 tsp dried oregano
- 2 tsp garlic paste (use half) (Garlic, Olive Oil, Sea Salt, Citric Acid)
- 75g seasonal tomatoes (use half)
- 1 handful of fresh mint (use half)
- 1 tbsp shawarma spice mix (use half) (Black Pepper, Garlic, Cinnamon, Pimento, Nutmeg, Oregano, Cardamom, Chilli Powder, Clove, Sea Salt)
- 1 cucumber (use half)
- 1 onion (use a quarter)
- 1 x 150g free-range pork strips
- 1 little gem lettuce (use half)
- 80g greek style yoghurt (use half) (Milk)
Nutritional Information
Calories: 820
Protein: 48g
Carbs: 96g
Fat: 26g
Pork Gyros Bowl with Herby Fries, Pickled Onion & Mint Yoghurt
Turn your favourite Greek wrap into a veg-packed bowl. Sizzle free-range British pork strips with lemon zest, warm spices and herby oregano. Serve over a bed of leafy lettuce, juicy tomatoes, crunchy cucumber and golden Greek-style potato fries. Dollop with garlicky mint yoghurt and tangy pickled onions to complete the feast.
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Cooking Instructions
Before you start
- Preheat the oven to 220C / fan 200C / gas mark 7 / air fryer 190C
- Line a baking tray with parchment paper
- Pull out large frying pan, 2 small bowls, a peeler & a grater
Get started
- Cut the potatoes into thin fries (peel optional)
- Place onto the lined baking tray and toss with 1 tbsp oil, half the oregano and a pinch of salt and pepper
- Bake for 25-30 mins / air fryer 20-25 mins, until soft and golden
Prep time
- Meanwhile, finely slice the half onion. Zest half the lemon, then cut into quarters. Halve the tomatoes. Thinly slice the cucumber. Trim the lettuce and carefully separate the leaves. Pick the mint leaves from the stalks and finely chop (save some whole leaves for garnish)
- Place the sliced onion into a small bowl with the juice from 2 lemon wedges and a pinch of salt. Mix and leave to pickle
Get sizzlin'
- Heat the large frying pan with 1 tbsp oil on medium-high heat. Once hot, add the pork and cook for 8 mins, until cooked through. Season with salt and pepper
Make the mint yoghurt & combine the flavours
- In the other small bowl, mix the chopped mint, garlic paste, yoghurt and a pinch of salt and pepper
- Once cooked, add the lemon zest, the half pack of shawarma spice and remaining oregano to the pork. Cook for 1 min more. Remove from the heat
Plate up
- Check your meat is cooked through; it should be golden brown, steaming hot, the juices should run clear when cut and there should be no pink / rare meat inside
- Arrange the lettuce leaves into bowls, then top with the pork, fries, tomatoes, cucumber and pickled onion. Garnish with the mint yoghurt, a lemon wedge and the reserved mint leaves
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