Look no further for the BEST 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 many years ago after being frustrated with the various blends available on the market. I wanted something bolder, 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. Made from scratch, it’s free from additives and preservatives and tastes sooo much better than Cavender’s or the other stuff you find at the store!
How to Use Greek Seasoning
This Greek Seasoning is a fantastic all-purpose spice blend that will add a Mediterranean flavor twist to a wide variety of foods. Here are just a few ways you can use it:
- Seasoning and Marinating Meats: This blend is excellent for both marinating and seasoning meats. Rub it on chicken, pork, beef, lamb, or seafood before roasting, grilling, baking, or frying. Mix it into ground meat to make Greek-flavored meatballs.
- Salad Dressing: Mix it with olive oil, lemon juice, and a little vinegar for a zesty salad dressing to drizzle over your Greek salad, feta cheese, fresh veggies, or olives.
- Roasted Vegetables: Toss your favorite vegetables, such as potatoes, carrots, zucchini, bell peppers, and eggplant eggplant, or bell peppers, with this seasoning and olive oil and then roast them in the oven.
- Soups and Stews: Add some to your soups and stews for added depth of flavor. It pairs particularly well with tomato-based soups and bean soups.
- Grains and Legumes: Add some to your grain dishes like rice or quinoa and to lentils and beans while they’re cooking to enhance their flavor.
- Dips and Spreads: Stir some into Greek yogurt or sour cream to create a tasty Greek-inspired dip for fresh vegetables, pita bread, or as a refreshing topping for grilled meats. Remember, the intensity of Greek seasoning can vary depending on the brand or homemade recipe, so adjust the amount you use based on your personal preference. Start with a small amount and gradually add more if desired. Enjoy experimenting with this versatile blend of herbs and spices to add a Greek flair to your meals.
For seasoning meat, aim for about 2 tablespoons of this blend per pound of meat. If using it to season grains like rice, use a tablespoon per cup of uncooked grains. For dip, use 2 teaspoons per cup of sour cream/yogurt.
This is also the seasoning blend that we use in our delicious homemade Greek Gyros and Slow Cooker Greek Chicken!
How to Store Greek Seasoning
Store your blend in an airtight jar away from light and it will keep for a few months. For the best flavor, make it in small batches and consume within 2 months.
Greek Seasoning Recipe
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 seasoning blend onto your food.
Store the spice mix in an airtight jar until ready to use.
Enjoy!
For more delicious homemade seasoning blends be sure to try our:
- Old Bay Seasoning
- Curry Powder
- Creole Seasoning
- Montreal Steak Seasoning
- Poultry Seasoning
- Seasoned Salt
- Garam Masala
- Dukkah
- Za’atar
- Chili Powder
- Chinese Five Spice
- Shichimi Togarashi
- Mixed Spice
- Taco Seasoning
- Berbere
- Baharat
Greek Seasoning
Ingredients
- 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
Instructions
- Combine all the spices and grind them to a fine powder in a spice or coffee grinder. Store in an airtight jar away from light until ready to use. Will keep for a few months but for best flavor use within 2 months.Makes about 1/2 cup.
Video
Nutrition
Originally published on The Daring Gourmet on Apr 4, 2013
Peter Shaw says
Here in the UK the smallest Beef Bouillon Powder I can buy is 1Kg which makes the cost of this recipe non-viable. Have you any alternative suggestions?
Kimberly Killebrew says
Hi Peter, you can also use beef stock cubes like those made by Oxo or Knorr and those come in small packets.
DebsM says
An absolute winner! This seasoning is delicious! Bbq Chicken thighs, served with Roasted Greek Garlic Lemon Potatoes and a leafy green salad. Perfect flavour balance. Thanks for sharing! It’s such a good mix, look forward to trying it on other meats.
Kimberly Killebrew says
Fantastic, I’m so glad you enjoyed it! Thanks for the feedback, Debsm!
Pia says
I’m a vegetarian, what can I use to substitute the beef bouillon? Any input would be highly appreciated. Thanks. Pia
Kimberly @ The Daring Gourmet says
Hi Pia, you can vegetable bouillon instead.
Pia says
Thanks so much. I’ll try it soon and will let you know.
Anonymous says
Dried mushrooms, nice earthy flavors…
Maryanne says
This is the best gyros mix I have made. Thanks for the recipe. Our 3 meat spit gyros turned out superb!!!!
Kimberly @ The Daring Gourmet says
Thank you, Maryanne, I’m so happy you enjoyed it!
Jude Boudreaux says
We loved this so much! I made it with chicken and my 10yo daughter got another pita and wiped up her plate :) thanks!!
Kimberly @ The Daring Gourmet says
I’m so glad it was a family hit, Jude, thank you!
Gina says
Hi, I know this is a dumb question. But what is the difference between freshly ground and non-freshly ground black pepper? And can I use this to replace Cavander’s Greek seasoning? Thanx for your response
Kimberly @ The Daring Gourmet says
Hi Gina, freshly ground meaning you grind the pepper yourself from whole peppercorns versus using pre-ground pepper. Yes, you can use this as a substitute for Cavender’s.
PAMELA MCCAULEY says
This will be my second blend using your recipes (your creole seasoning gave me my whole life back 🤩). I’m making this Greek blend today and would like to add either celery seed or celery salt to my blend. Based on your ratios, how much should I add to your mix? I plan to use the blend on slow cooker chicken breast. Thanks. Keep inspiring…
Kimberly @ The Daring Gourmet says
Thank you, Pamela, I’m happy you enjoyed the Creole Seasoning! :) Since there’s already a good amount of salt in this I’d either go with celery seed or reduce the amount of salt if you’re going to use celery salt. Either way, it can be an overpowering flavor so I’d start with 1/4 teaspoon, taste the blend, and you can always add more.
PAMELA MCCAULEY says
Thank you for your prompt response. I added 1.5t mint, .25t celery seed and switched out the parsley for chives (parsley…bah, humbug). Amazing. Perfect blend of warmth with the cinnamon and nutmeg. Another winner recipe. Happy holidays to you and your family 🥰
Beti says
Great flavors in this seasoning!
Suzy says
This is one of those seasonings that is a must to have around! It goes great on just about everything!
Sandra says
This is really amazing! Just the perfect blend!
Toni says
I love this! Homemade seasoning is really the best!
katerina says
This Greek seasoning sounds SO Good!!
Dorothy Reinhold says
I love these multi-purpose seasonings. Now I have to decide how to use it first!
Jen says
This is one of our favorite seasonings!! We use it for almost everything and love how easy it is to make!
Diane P says
Love the idea of dried shiitake mushrooms and fennel. Anyone else try the dried mushrooms? Also why “beef” bullion out of curiosity?