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!
This is also the seasoning blend that we use in our fabulous homemade Greek Gyros and Slow Cooker Greek Chicken!
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.
Enjoy!
For more delicious Greek-inspired recipes try our:
- Gyros
- Greek Chicken
- Moussaka
- 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
PIN ME!
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 until ready to use.Makes about 1/2 cup.
Originally published on The Daring Gourmet on Apr 4, 2013
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?
Kathi says
Hello. I couldn’t use the powdered bouillon at all as it has MSG in it and will put me in the hospital – so I left it out. However, I did use a tablespoon of Better than Bouillion Beef Base in with the sauce – that has no MSG – and it worked great. Otherwise – love this seasoning. Thanks for sharinbg.
Kimberly @ The Daring Gourmet says
I’m so glad you enjoyed it, Kathi, thanks for the feedback!
Steve Maskery says
Another thumbs up from me. Thank you very much.
Kimberly @ The Daring Gourmet says
Thank you, Steve!
Constance says
Thankyou, Kimberly ~
Today, I was privileged to serve up Greek Gyros for lunch for a young family. First time for homemade. I used your spice blend recipe to augment a basic pkg of herbs already in the cupboard, plus a bit of fennel et smokey paprika. “Marinated” a combo of 1 lb ground lamb et 3/4 lb ground turkey for about 30 minutes, etc. Had made the Tzatiki sauce early this am. What was not homemade was the Naan flatbread, though it was fresh et tasty (never had that before either. I am used to baking breads of different types, so in the future, will be baking my own Naan – it is so easy – have in fact been pan frying flatbread style off et on for years, just didn’t know it had a “name.” Anyway, Thanks again. I think the company, as well as me, enjoyed their Lamb Gyros. Iced cucumber water probably didn’t hurt either.
Best thing, from the very start to the good-byes [and even after, the cleanup] was very enjoyable.
Kimberly @ The Daring Gourmet says
Thanks so much for the feedback, Constance, and I’m so glad that you and friends enjoyed it!
Crystal Russell says
You can get Chicken McKay Seasoning Broth, and also Beef McKay, at the health food store. They are vegetarian. You can get it with or without MSG. You can also get Savorex, and other bouillon replacements at the health food store, or ask a SDA Christian.
Sue Parris says
I made keto Gyros today using this seasoning. I made one small change since I did not have any beef bouillon by grinding up two dried shiitake mushrooms for the umami flavor.
I used a pound of beef and a pound of lamb and added 4 tablespoons of the seasoning. Love your recipe. Thanks for your efforts.
Kimberly @ The Daring Gourmet says
Wonderful, Sue, I’m so glad you enjoyed it and the dried mushrooms was a great call as a substitute – thank you!
johnny says
THANK YOU! i HAVE TRAVELLED EXTENSIVELY TOO AND IN PARTICULAR nORTH Africa so am conversant with many meditterranean spices, always wanted the Greek mixture as it’s no difficult to find in the grocery stores. I use Harrissa a lot to give food heat and it’s perfect.
johnny says
Celery seeds aqre a good addition too as they give that slight aniseed taste often found in Greek dishes, fennel works too!
Rachel says
We are not cultural at all, but like to mess around in the kitchen. We got out meat for fajitas, but didn’t have enough Mexican ingredients so looked up Greek on a whim. Your blend got an A+ from both of us and our 4 young children! We used the entire recipe (minus parsley because we were out) on approximately 3-4 lbs of sliced flank steak. It was slightly spicy but not enough to be minded by the kids. Served with flat bread and the only veggies in the house–carrots and radishes. A creamy sauce would have made it completely over the top!
Kimberly @ The Daring Gourmet says
I’m so happy to hear it was a family hit, Rachel, thank you!
Debbie Parkos says
This was so good. I placed 5 frozen breasts in the crock pot along with some broth, cooked it overnight and then wanted to slice it but it ended up being shredded I made your seasoning and poured about 1/2 of it in with the chicken along with some of the broth. So good. I am having company for lunch and usually I don’t make something new but I was today and I am so glad I did.
Kimberly @ The Daring Gourmet says
I’m so happy to hear that, Debbie, thank you!
Diane says
Ok, I made this, but I did not have beef bullion and I did not have parsley. It was still tastes great without it. I used this on chicken. I will definitely be using this again. I do not have a coffee grinder and I think it would be better if I did grind it all together. I saw gyro seasoning at the store, but it was loaded with msg and didn’t want that. S9 glad I found this recipe. Thanks for posting it.
Kimberly @ The Daring Gourmet says
I’m glad you enjoyed it, Diane, thank you! If you make it in a larger quantity you can also try using a blender.