Meal Kit
Chimichurri Pork Gyros
with cucumber crema & tomatoes
Prep & Cook Time: 20-30 min.
Spice Level: Medium
Cook Within: 6 days
Contains: Milk, Eggs, Wheat
- Protein-Packed
- Mediterranean
Chef
Rachel Post
Whether you’re a first time customer, you’ve been a part of the Home Chef family since day one, or you’re somewhere in the middle, our Classic Meal Kits will never steer you wrong. These meal kits have been with us from the start and keep getting better. With numerous options each week, you’ll find delicious and creative meals for any skill level and dietary preference. You can’t go wrong with the classics.
In Your Box (serves 2)
- 10 oz. Sliced Pork
- 4 Mini Naan Flatbreads
- 1 Roma Tomato
- 1 Persian Cucumber
- 2 oz. Light Sour Cream
- 1 oz. Sliced Banana Peppers
- 1 oz. Crumbled Feta Cheese
- 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)
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Calories710
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Carbohydrates58g
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Net Carbs54g
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Fat29g
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Protein50g
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Sodium1570mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Large Non-Stick Pan
- 1 Mixing Bowl
- 1 Plate
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 diced chicken breasts, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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If using steak strips, pat dry, coarsely chop, then separate pieces. Stir occasionally until steak reaches minimum internal temperature, 4-6 minutes. Rest, 3 minutes.
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1 Prepare the Ingredients
Trim cucumber, halve lengthwise, and cut into 1/4” half-moons.
Core tomato and cut into 1/2" dice.Mince banana peppers.Pat sliced pork dry. Coarsely chop, then separate pieces. -
2 Make the Crema
In a mixing bowl, combine cucumbers, banana peppers (to taste), sour cream, 1 Tbsp. water, and a pinch of salt. Set aside.
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3 Cook the Pork Mixture
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add sliced pork, chimichurri seasoning, and a pinch of salt and pepper to hot pan. Stir occasionally, 3 minutes.Add tomatoes and 1 Tbsp. water. Stir occasionally until tomatoes are soft, no pink remains on pork, and pork reaches a minimum internal temperature of 145 degrees, 3-4 minutes.Transfer pork mixture to a plate. Cover and rest, 3 minutes.Wipe pan clean and keep over medium-high heat. Pan will be hot! Use caution. -
4 Warm the Flatbreads
Working in batches if necessary, add flatbreads to hot, dry pan. Toast until warmed through, 1-2 minutes per side.
Remove from burner. -
5 Finish the Dish
Plate dish as pictured on front of card, filling flatbreads with pork mixture. Garnish with crema and cheese. Bon appétit!
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