Meal Kit
Pork Gyros
with cucumber crema
Prep & Cook Time: 20-30 min.
Spice Level: Medium
Cook Within: 6 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.) This yummy version has tender pork, cooked with seasoning and tomatoes, and topped with a bit of light heat with a banana pepper 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
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4 Mini Naan Flatbreads
- 1 Roma Tomato
- 1 Persian Cucumber
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2 oz. Sour Cream
- 1 oz. Sliced Banana Peppers
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1 oz. Feta Cheese Crumbles
- 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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Calories730
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Carbohydrates56g
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Net Carbs52g
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Fat32g
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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
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. Follow same instructions as sliced pork in Step 3, stirring occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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If using whole chicken breasts, pat dry, and on a separate cutting board, cut into 1” dice. Follow same instructions as above.
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If using steak strips, follow same instructions as sliced pork in Steps 1 and 3, stirring occasionally until steak strips reach 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, thoroughly 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 Filling
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.Remove from burner and transfer to a plate. Cover and rest, 3 minutes.Wipe pan clean and reserve. -
4 Warm the Flatbreads
Return pan used to cook filling to medium-low heat. Add flatbreads to hot, dry pan. Working in batches if necessary, toasted 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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