Pork Patty and Feta 'Gyros'
with Yogurt Sauce and Quick-Pickled Shallots
No need to fly to Greece—we're making gyros at home! This quick wrap featuring salty feta, creamy yogurt and tons of delicious spices comes together in a flash.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
250 g
Ground Pork
2 unit(s)
Flatbread
(Contains Soy, Milk, Wheat May contain Soy)
1 unit(s)
Tomato
1 unit(s)
Shallot
1 tbsp
Shawarma Spice Blend
(Contains Sulphites May contain Soy, Tree nuts, Wheat, Milk, Mustard, Peanuts, Sesame)
1 tbsp
Mediterranean Spice Blend
(May contain Soy, Sulphites, Wheat, Egg, Fish, Milk, Mustard, Sesame)
3 tbsp
Yogurt Sauce
(Contains Milk)
90 mL
Dill Pickle, sliced
56 g
Spring Mix
1 tbsp
Red Wine Vinegar
(Contains Sulphites)
¼ cup
Feta Cheese, crumbled
(Contains Milk)
2 tbsp
Italian Breadcrumbs
(Contains Barley, Milk, Oats, Rye, Sesame, Soy, Wheat May contain Egg)
Not included in your delivery
0.13 tsp
Salt*
½ tsp
Sugar*
0.13 tsp
Pepper*
1 tbsp
Oil*
Nutrition Values
Utensils
Instructions
- Peel, then thinly slice shallot.
- Add vinegar, 1 tbsp (2 tbsp) water, 1/2 tsp (1 tsp) sugar and a pinch of salt to a medium microwaveable bowl. (NOTE: This is your pickling liquid.)
- Microwave in 15-sec increments, stirring between each, until sugar dissolves.
- Add shallots, then stir to combine. Set aside.
- Add breadcrumbs, Mediterranean Spice Blend, Shawarma Spice Blend and pork to another medium bowl. Season with pepper, then combine.
- Form mixture into two 5-inch-wide patties (4 patties for 4 ppl).
- Arrange patties on a parchment-lined baking sheet.
- Bake in the middle of the oven until golden-brown and cooked through, 10-12 min.**
- When patties are done, transfer to a cutting board. Cover to keep warm.
- Stack and wrap flatbreads in foil to create a packet (2 packets for 4 ppl).
- Place in the middle of the oven until warmed through, 4-5 min.
- Meanwhile, halve tomato lengthwise, then cut into 1/4-inch half-moons. Season with salt and pepper.
- Drain pickles, then cut into 1/4-inch matchsticks.
- Add 1 tbsp (2 tbsp) shallot pickling liquid and 1 tbsp (2 tbsp) oil to a large bowl. (TIP: We love using olive oil in this recipe!)
- Season with salt and pepper, then whisk to combine.
- Add spring mix to the bowl with dressing. Just before serving, toss to combine.
- Drain shallots and discard any remaining pickling liquid.
- Cut pork patties into 1/2-inch strips.
- Divide flatbreads between plates.
- Spread yogurt sauce over flatbreads. Stack with pork patty strips, tomato slices, pickled shallots, pickles and some dressed spring mix.
- Sprinkle feta over top.
- Serve any remaining spring mix alongside.
