Meal Kit

Vegetable Gyros

with apricot-arugula salad

Prep & Cook Time: 25-35 min.

Difficulty Level: Easy

Spice Level: Not Spicy

Cook Within: 7 days

Contains: Milk, Eggs, Wheat, Soy

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check 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 you!
A note about serious food allergies

Whether sitting down at a Greek diner or doing the grab-and-go from a street vendor, gyros are perfect just about any day of the week. But overdoing it with those seductive, thinly shaved meats on warm pita can exact a heavy toll on our waistlines. That gave us the idea to health up this tasty Greek wrap with a veggie version that cuts the calories without cutting out the flavor. Lightly seasoned roasted zucchini and red onion fill out a soft, warm pita before getting topped with the traditional fixings of fresh tomato and cucumber-yogurt sauce. Wrapped up and served next to a salad of arugula and dried apricot, this veggie gyro offers authentic restaurant flavor right out of your own kitchen.

In Your Box (serves 2)

  • 2 Zucchinis
  • 1 Red Onion
  • Info
    5⅓ oz. Plain Greek Yogurt
  • 1 Lemon
  • 3 oz. Dried Apricots
  • 2 oz. Baby Arugula
  • Info
    1½ oz. Greek Vinaigrette
  • 1 Tbsp. Home Chef Gyro Spice Blend
  • 0 Dill Sprigs
  • 1 Roma Tomato
  • Info
    2 Pita Breads

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.

  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Net Carbs
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 2 Mixing Bowls

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
  1. 1

    Roast the Vegetables

    Trim zucchini ends, quarter, and cut into 1/2" dice. Halve and peel onion. Slice halves into thin strips (julienne). Add zucchini, onion, gyro spice blend, 1/4 tsp. salt, a pinch of pepper, and 2 tsp. olive oil to prepared baking sheet. Toss to combine, spread into a single layer, and roast 12-15 minutes, or until vegetables are tender.

  2. 2

    Prepare the Ingredients

    Mince dill (dill stems are tender and can also be minced). Coarsely chop dried apricots. Zest lemon, halve, and juice. Cut Roma tomato into 1/4" dice.

  3. 3

    Make the Tzatziki

    Combine Greek yogurt, dill (reserve a pinch for garnish), 2 Tbsp. lemon juice, 1/2 tsp. salt, and 1/4 tsp. pepper in a small mixing bowl. Mix together thoroughly. Refrigerate until ready to plate.

  4. 4

    Assemble the Gyros

    Wrap pitas in foil and toast in oven 5 minutes, or until pliable and warm. Remove from foil and top with roasted vegetables.

  5. 5

    Toss the Salad

    Combine arugula, apricots, and Greek dressing in a medium mixing bowl. Toss to coat.

  6. 6

    Plate the Dish

    Top pitas with tomatoes, lemon zest, tzatziki sauce, and reserved dill. Serve alongside salad. For a real restaurant feel, wrap half the pita in foil to help hold together.

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