with homemade tzatziki dressing and toasted pita chips
Prep & Cook Time:30-40 min.
Cook Within:5 days
Spice Level:Not Spicy
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
Whether you pronounce it "jeer-oh," "guy-roh," or "yee-roh," something we can all agree on is how much we love those Greek sandwiches of shaved meat on warm pita. We put a twist in this version by making lean, healthy ground turkey meatballs and serving it with a crisp romaine salad. The aromatic seasoning blend, creamy yogurt-cucumber tzatziki sauce, and warm pita wedges provide all the flavors of a traditional gyro at a fraction of the usual calories. Opa!
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 Non-Stick Pan
Before You Cook
Prepare the Meatballs and Pita
Cut pita into eight wedges. Combine turkey, gyro seasoning, feta cheese crumbles (reserve a pinch for garnish), and ¼ tsp. pepper in a medium mixing bowl. Thoroughly mix ingredients and form 8-10 ping pong ball-sized meatballs.
Cook the Meatballs
Heat 1 tsp. olive oil in a medium oven-safe non-stick pan over medium-high heat. Place meatballs in hot pan and cook 7 minutes, or until browned on all sides. Transfer pan to oven and bake 7-9 minutes, or until meatballs reach a minimum internal temperature of 165 degrees. Be careful when removing pan from oven - handle will be hot! Thoroughly wash mixing bowl for later use.
Cook Pita Chips
While meatballs are cooking, place pita chips on prepared baking sheet and drizzle with 1 tsp. olive oil, ¼ tsp. salt, and ¼ tsp. pepper. Bake 7-9 minutes, or until chips are lightly browned.
Prepare the Ingredients
Mince dill (dill stems are tender and can also be minced). Hold romaine head at root end and chop coarsely. Trim cucumbers and cut into ¼" dice. Cut Roma tomato into ¼" dice. Zest lemon, halve, and juice. Peel and halve onion. Slice halves into thin strips like sticks (julienne).
Make the Tzatziki
In mixing bowl used for meatballs, combine Greek yogurt, dill (reserve a pinch for garnish), cucumber, 2 Tbsp. lemon juice, ½ tsp. salt, and ¼ tsp. pepper. Mix together thoroughly.
Plate the Dish
Place romaine, red onion (start with ¼ cup and add more to taste), and tomatoes on a plate. Add tzatziki next to salad and place meatballs on top. Garnish with remaining feta cheese, lemon zest, and dill. Drizzle extra tzatziki over or use as a dipping sauce. Serve pita chips on the side.
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