I went on holiday to Greece in 2009 when I was living and working in London. One of my favourite finds in the UK was my local library, you could logon to the internet for 30 minutes a day for free (a lifesaver when I first moved there and wasn’t set up at home yet) and you could take out books for up to 3 weeks.
So, for all my travels I would find a travel book to help plan my trip (along with plenty of web browsing), and take my along with me to read up on the sights. My favourite travel books were the one’s with either suggested walking tours to join or a little walking route mapped out – I love wondering through new cities on foot. Lots of places offer great ones – I’ve done fabulous walking tours of Edinburgh, York, Berlin, anyway, I digress.
I got into Athens a day early before joining an island hopping tour group and spent the day packing in as much sightseeing as possible. I opted for a gyros from a street vendor for lunch, oh my goodness SO flavourful, both punchy and mild and just such wonderfully layered flavours. I loved it so much I had to find a recipe to recreate at home. In my mind, it’s really all about the seasoning mix, and the mix I’m sharing today is my favourite, it makes plenty so I usually have a jar of mixed up seasoning ready to roll in my pantry when we are in a gyros mood…
- 2 teaspoons salt
- 2 teaspoons dried oreganum
- 2 teaspoons garlic powder
- 1½ teaspoons onion powder
- 1 teaspoon corn flour (maizena)
- 1 teaspoon pepper
- 1 teaspoon dried parsley
- ½ teaspoon cinnamon
- ½ teaspoon nutmeg
- Combine and store in an airtight container until use.
Rub chicken strips with seasoning and sauté in a non-stick pan with a dash of olive oil until cooked through. Serve in pitas, flatbreads or wraps with shredded lettuce, tzatziki, tomato slices and diced onion – feels like I’m back in Greece!