Meal Kit
Vegetable Gyros
with apricot-arugula salad
Prep & Cook Time: 25-35 min.
Spice Level: Not Spicy
Cook Within: 7 days
Contains: Milk, Eggs, Wheat, Soy
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Under %{max_calories} caloriesVegetarian
Chef
David Padilla
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
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5⅓ oz. Plain Greek Yogurt
- 1 Lemon
- 3 oz. Dried Apricots
- 2 oz. Baby Arugula
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1½ oz. Greek Vinaigrette
- 1 Tbsp. Home Chef Gyro Spice Blend
- 0 Dill Sprigs
- 1 Roma Tomato
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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.
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Nutrition (per serving) jOQKL8PA
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Calories550
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Carbohydrates91g
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Net Carbs88g
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Fat14g
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Protein20g
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Sodium750mg
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
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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.
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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.
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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.
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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.
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5 Toss the Salad
Combine arugula, apricots, and Greek dressing in a medium mixing bowl. Toss to coat.
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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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