Look no further for the ultimate Greek Seasoning recipe! Use it on your meats, seafood, pasta, vegetables, salads and dressings and more, this is a fabulous all-purpose seasoning with the perfect blend of flavors!
I developed this Greek Seasoning recipe several years ago after being frustrated with the blends available on the market. I wanted something more bold, more vibrant, more flavorFUL! And so after experimenting with different ingredients and ratios I finally cracked it….the ultimate homemade Greek Seasoning mix!
It’s super quick and easy to make so you can either make it on demand in small quantities or you can double or triple it and store it to have on hand. And it’s so much better than Cavender’s or the other stuff you find at the store!
How to Use Greek Seasoning
You can use this blend in anything that calls for Greek seasoning. But beyond that it’s fantastic as an all-purpose spice blend. Here are just a few ways you can use it:
- To season meat, poultry and seafood
- As a dry rub for grilling meat, poultry and seafood
- On vegetables
- In marinades
- In salad dressings
- On pasta and rice
- In pasta, potato and whole grain salads
- ….and more!
How to Make Greek Seasoning
Combine all the spices and grind them to a fine powder in a spice or coffee grinder. I’ve been using my KRUPPS Spice/Coffee Grinder for years and it’s still going strong.
Note: If you prefer the appearance of flaky green herbs in your spice mix you can skip blending it in the grinder. However we recommend grinding it together to ensure an even ratio of ingredients when you shake the blend onto your food.
Store the spice mix in an airtight jar until ready to use.
For more delicious Greek-inspired recipes try our:
- Greek Chicken
- Tzatziki Sauce
- Greek Burgers
- Pulled Pork Gyros
- Greek Wheat Berry Salad
- Greek Meatballs
- Greek Orzo Salad
- Greek Lemon Chicken
- Greek Grilled Asparagus Salad with Tomatoes and Feta
- 1 1/2 tablespoons dried oregano
- 1 1/2 teaspoons salt
- 1 tablespoon onion powder
- 1 1/2 tablespoons garlic powder
- 2 teaspoons freshly ground black pepper (note: freshly ground black pepper is less volume than non-freshly ground, so if using non-freshly ground use about half the amount)
- 2 teaspoons beef bouillon powder
- 2 teaspoons dried parsley flakes
- 1 teaspoon dried thyme
- 1 1/2 tablespoons sweet paprika powder
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Combine all the spices and grind them to a fine powder in a spice or coffee grinder. Store in an airtight jar until ready to use.Makes about 1/2 cup.
Originally published on The Daring Gourmet on Apr 4, 2013