Gyro Kit Care Package

because nothing says "i got you sis" like tzatziki delivered to her doorstep

I’m obsessed with these meal kit care packages. I was inspired by Chelsea’s Messy Apron, and I never looked back. What started as a drop-off ding-dong ditch (with margaritas) has become a regular in my life.

Whether it’s for a friend or literally my own family, these care packages are doing the most.

If meal cheat codes are your love language, you’ll love it here. Subscribe for exclusive articles that make your life easier and more luxurious (Really!). I’ll send you my best problem-solving meal systems, so feeding the fam each night becomes a breeze.

Don’t forget effortless entertaining + holidays and everyday luxury.

They’re:

• helping a friend without having to ask what you can do to help

• feeding a friend when it works for them

• solving dinner for at least one night

• empowering the kids to make their own dinners and

• surprisingly easy to make and deliver

Here’s the deal: We prep a bunch of meal ingredients and sides.

• Gyro meat (Helloooooo gyro kit)

• Lemony rice

• Pita

• An easy cucumber-tomato salad

Then we load up the sides, dips, spreads, and toppings — the flavor multipliers. For this one? We’re mostly arranging containers of stuff in a large aluminum pan.

• Hummus

• Tzatziki

• Pickled turnip (the bright pink kind, of course!)

• Garlic spread

• Crumbled feta

• Kalamata olives

We finish with drinks and dessert, naturally. For this one I included:

• Baklava and other Greek-inspired pastries

• Honey-mint iced tea

What you’ll need:

• Deli containers

• Portion cups and lids (I like a large cup so I can fit more—more is better for this Aries)

• Aluminum pans with lids

Drop it off, and know you solved a very real problem… and that your friend is grateful.

Gyro care package

• Gyro meat (A gyro meal kit works!)

• Diced tomato, cucumber, and red onion

• Extra feta crumbles

• Kalamata olives

• Garlic spread/sauce

• Lemon wedges

• Rice with a squeeze of lemon

• Hummus

• Pita chips

• Baklava, or Greek yogurt + honey + walnuts

• Mint tea

• Pickled turnips (buy premade or make your own - recipe below)

For the pickled turnips:

• 1 pound turnips, peeled and cut into batons or wedges

• 2 Persian or Lebanese cucumbers, cut into spears (snacking cucumbers)

• 1 small beet, peeled and sliced (for color)

• 3 garlic cloves, smashed

For the brine:

• 2 cups water

• ¾ cup white vinegar

• 2 tablespoons kosher salt

• 1 teaspoon sugar

Pack the turnips, cucumbers, and beet slices upright into a clean quart jar, tucking the smashed garlic cloves in among them. Pack them snugly so they stay submerged once the brine goes in.

Combine the water, vinegar, salt, and sugar in a small saucepan over medium heat. Warm just until the salt and sugar dissolve, then remove from the heat and let it cool for a few minutes — you want it warm, not boiling hot, so the vegetables keep their crunch.

Pour the brine over the vegetables until they’re fully covered. Seal the jar and let it sit at room temperature for 2 to 3 days, then move it to the fridge. The turnips will take on that signature pink from the beet as they sit.

They’re ready once the turnips are pink & tangy, about 3 days. Keeps in the fridge for a month.