Meal Kit
Pork Gyros
with pepperoncini-cucumber crema and feta
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Eggs, Wheat
Chef
Rachel Post
Gyros… as the Greek gods on Mt. Olympus intended. (What came first, the gyros or the gods? Question for the ages.) Tender pork, cooked with seasoning and tomatoes, and topped with a bit of light heat with a pepperconi and cucumber crema. These gyros are so good, Zeus would have turned himself into a Home Chef customer for 'em.
In Your Box (serves 2)
- 10 oz. Sliced Pork
- 2 Roma Tomatoes
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4 Mini Naan Flatbreads
- 1 Persian Cucumber
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2 oz. Sour Cream
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1 oz. Crumbled Feta Cheese
- 1 Pepperoncini
- 1 tsp. Chimichurri Seasoning
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving) 4PXxDZPm
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Calories730
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Carbohydrates57g
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Net Carbs53g
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Fat32g
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Protein50g
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Sodium1620mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Large Non-Stick Pan
- 1 Mixing Bowl
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using steak strips, follow same instructions as sliced pork in Steps 1 and 3, stirring occasionally until no pink remains and steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
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If using Impossible burger, follow same instructions as sliced pork in Step 3, breaking up burger until heated through, 4-6 minutes.
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1 Prepare the Ingredients
Trim cucumber, halve lengthwise, then cut into 1/4” half-moons.
Core tomatoes and cut into 1/2" dice.Stem pepperoncini. Halve and mince.Separate sliced pork into a single layer and pat dry. On a separate cutting board, coarsely chop into bite-sized pieces. -
2 Prepare the Crema
In a mixing bowl, thoroughly combine cucumber, pepperoncini, sour cream, 1 Tbsp. water, and a pinch of salt. Set aside.
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3 Cook the Filling
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add sliced pork, seasoning blend, 1/4 tsp. salt, and a pinch of pepper to hot pan. Stir occasionally, 3 minutes.Stir in tomatoes and 1 Tbsp. water. Then stir occasionally until tomatoes are soft, no pink remains on pork, and pork reaches a minimum internal temperature of 145 degrees, 3-4 minutes.Remove from burner and remove to a plate. Cover and rest, at least 3 minutes. Wipe pan clean and reserve. -
4 Warm the Flatbreads
Return pan used to cook filling to medium-low heat. Add a flatbread, one at a time, to hot, dry pan and cook until warmed through, 1-2 minutes per side.
Flatbreads will puff when flipped.Remove from burner. -
5 Finish the Dish
Plate dish as pictured on front of card, placing filling in flatbreads and topping with crema and cheese. Bon appétit!
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