HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconGreek Gyro Skewers
Greek Gyro Skewers

Greek Gyro Skewers

with Roasted Zucchini, Baked Pita Chips, and Cucumber Tzatziki

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You know those big spinning rotisseries of slow-cooking meat? Well, this is a mini version! We’ve incorporated a bit of Greek yogurt for a tangy flavor and whipped up a homemade tzatziki so good you’ll be tempted to double (or triple) dip the skewers, zucchini, and chips. OPA!


Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Cooking difficultyEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit


2 clove


¼ ounce


1 unit


1 unit


1 unit


10 ounce

Ground Beef

1 teaspoon

Dried Oregano

¼ cup

Panko Breadcrumbs


1 unit



4 unit

Wooden Skewers

2 unit

Whole Wheat Pitas


Not included in your delivery

1 tablespoon

Olive Oil


Kosher Salt



Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories669 kcal
Energy (kJ)2799 kJ
Fat21 g
Saturated Fat7 g
Carbohydrate75 g
Sugar14 g
Dietary Fiber11 g
Protein47 g
Cholesterol105 mg
Sodium336 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensilsarrow down iconarrow down icon
Small Bowl
Baking Sheet
Large Pan
Instructionsarrow up iconarrow up icon
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Wash and dry all produce. Preheat the oven to 425 degrees. Halve the zucchini lengthwise and widthwise, then cut into ½-inch spears (like pickles). Mince or grate the garlic. Grate the shallot into a medium bowl. Peel and grate half the cucumber (you'll need about 1/4 cup) into a small bowl. Finely chop the mint. Halve the lemon.


Toss the zucchini on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Place in the oven for 15-20 minutes, flipping once, until golden brown. Finish with a squeeze of lemon over the top.


Make the meat mixture: Add the ground beef, oregano, panko, 1 Tablespoon yogurt, half the garlic, and half the mint to the bowl with the shallot. Season with salt (we used ½ teaspoon kosher salt) and pepper. Thoroughly combine and form into 4 oval logs.


Heat a drizzle of olive oil in a large pan over medium-high heat. Add the beef logs to the pan. Cook 3-4 minutes, rotating to brown on all sides. Skewer each log lengthwise. Place onto the baking sheet with the zucchini. Bake 10-12 minutes, or until cooked through.


Cut the pitas into wedges before tossing on a baking sheet with a drizzle of olive oil and a pinch of salt and pepper. Bake about 10 minutes, turning once, until golden brown and crispy. TIP: Check on the pita chips after 5 minutes to make sure they don’t burn.


Make the tzatziki and serve: Add the remaining yogurt, a squeeze of lemon, the remaining mint, and a pinch of garlic (to taste) to the bowl with the cucumber. Season with salt and pepper. Slice the remaining cucumber into half moons. Serve the gyro skewers, pita chips, cucumber slices, and roasted zucchini with the tzatziki for dipping. Enjoy!