All ingredients are individually packaged, but our central facility
is not certified allergen-free. Furthermore, ingredient contents
may vary. Please check recipe cards and ingredient packaging for
allergens and nutrition facts.
If you have serious allergies, please use your best judgment or
consult a health professional to decide if our meals are safe for
A note about serious food allergies
Call it gee-row, guy-row, or year-row… we pronounce it with three syllables: “delicious.” Here, the Grecian standard is in meatball form, flavored with shallot and cumin. All the best fixin' (or fixings… we don't tell you how to pronounce and we don't tell you how to spell) are here: sliced shallots for a kick, cucumber to cool it down, and a tzatziki sauce you'll make yourself. Feta fries finish out a meal that that is filled with flavor, flavour, or Γεύση.
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.
You Will Need
Medium Oven-Safe Pan
Before You Cook
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
Prepare the Ingredients
Halve and peel shallot. Slice half the shallot into thin strips and finely mince other half. Place shallot strips in a mixing bowl and cover with cold water. Set aside 20 minutes. Soaking shallots tames their sharp flavor. While shallot sits, cut potato into eight wedges. Grate one cucumber on large holes of grater. Trim other cucumber and cut into ¼" rounds on an angle. Mince dill, leaves and stems.
Roast the Potato
Place potato wedges on prepared baking sheet and add 2 tsp. olive oil, ¼ tsp. salt, and a pinch of pepper. Use your hands to coat potato and spread into a single layer. Roast until tender and easily pierced, 18-22 minutes, flipping wedges once after 10 minutes. While potatoes cook, make gyro mix.
Make the Gryo Mix
Thoroughly combine beef, panko, half the minced shallot (reserve remaining for tzatziki), 1 Tbsp. yogurt (reserve remaining for tzatziki), cumin, ½ tsp. salt, and a pinch of pepper in another mixing bowl.
Form Gyro Meatballs and Make Tzatziki
Form gyro mix into six golf ball-sized meatballs. Place a medium oven-safe pan over medium heat and add 2 tsp. olive oil. Add meatballs to hot pan and cook until browned, 6-8 minutes. Place pan in oven and bake until meatballs reach a minimum internal temperature of 145 degrees, 8-10 minutes. While meatballs bake, mix remaining yogurt, grated cucumber, remaining minced shallot, dill, and a pinch of pepper in another mixing bowl.
Toast the Flatbreads
Place flatbreads directly on oven rack and toast until warmed, 3-5 minutes.
Finish the Dish
Spread a dollop of tzatziki sauce on flatbread. Serve remaining sauce on side for dipping. Place meatballs, cucumber rounds, and shallot slices in flatbread. Garnish fries with feta. Place sandwich and fries on a plate.
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