If you visit Atlanta there’s a local dive you must not miss–Grecian Gyro located on Virginia Avenue by Hartsfield-Jackson Airport. It’s a hole-in-the-wall with little parking, but that doesn’t stop anyone. We all wait for parking before going in to wait for food! Funny thing is, you really don’t have to know the restaurant’s proper name. Just say, ‘Greek place by the airport’ and everyone knows exactly where you’re talking about.
Grecian Gyro is famous for authentic Greek gyros and souvlakis along with out-of-this-world potato wedges all covered in the most mouth-watering secret-recipe Greek sauce.
Last week while stranded at home during the snow / ice storm that hit the Atlanta area, my son and I decided to recreate as best we could a Grecian Gyro wrap. I’m Southern, Alabama-Southern, which means I know absolutely nothing about Greek cooking. Maybe this recipe should be called Hillbilly Flatbread Chicken now that I think about it! Whatever you want to call it–it’s good! The sauce, while not Grecian Gyro’s, is a good stand-in and perfect over rosemary-lemon potatoes.
Kellie’s Greek Chicken Flatbread
3 boneless skinless chicken breasts
Extra-Virgin Olive Oil
baby-bella mushrooms (any kind will be good)
one red bell pepper, sliced
one green bell pepper, sliced
one large sliced onion
3 to 4 cloves garlic, chopped (more if you want it!)
Cavender’s All Purpose Greek Seasoning
fresh black pepper
Artisan Rosemary & Olive Oil Flatbread – wrap in foil and warm in oven. Love this bread!
Cook chicken in pan heated with olive oil and sprinkled with Cavender’s All Purpose Greek Seasoning. (My definition of sprinkle is close to coating so use your preference.) Once done, shred chicken and set aside. Saute garlic, onions, peppers, and mushrooms in olive oil, add in shredded chicken. Add salt, pepper, Cavender’s All Purpose Greek Seasoning to taste along with the juice of half the lemon. (Feel free to add more lemon juice!)
Sour cream, rosemary, Cavender’s All Purpose Greek Seasoning, sea salt, fresh ground pepper
Mix 1/2 cup of sour cream with 2 tablespoons of dried rosemary, a couple of shakes of Cavender’s All Purpose Greek seasoning and sea salt and pepper to taste. Adjust any or all of the seasonings to your taste.
To assemble flatbread, spoon chicken mixture into flatbread and drizzle with sauce.
1 potato per person, diced. (I used leftover baked potatoes from the night before.)
fresh ground pepper
extra-virgin olive oil
Dice potatoes and cook in a pan with olive oil. Squeeze juice of 1/2 lemon (more if you like) along with plenty of rosemary. Sea salt and fresh ground pepper to taste. Brown potatoes. Serve warm with Greek Sauce.
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About Kellie Renfroe
Kellie and her husband Greg have been married 32 years and have four children ranging in age from 17 to 28. She co-founded Mentoring Moments for Christian Women in 2005. Kellie is a homeschooling mom who enjoys reading, studying the Bible, writing, photography, and learning how to cook.
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