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
- Chaat 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
Bert Bennett says
Fantastic recipe:-)
We doubled the spice recipe and mixed that with 3lbs of ground pork and it made perfectly spiced gyros.
Thank you so much for posting this awesomeness!!
Kimberly @ The Daring Gourmet says
Fantastic, Bert, thank you!
Lamia ahmed says
Thank you very much for your time and effort in answering my questions
lamia ahmed says
i was wondering, in what other recipes do i need the greek seasoning? thank you
Kimberly @ The Daring Gourmet says
Besides the gyros, it’s a fantastic all-purpose seasoning blend. Use it on pan-fried, baked or grilled chicken or pork, add it to pasta salads, sprinkle it on vegetables, add it to salad dressings…
Aurora says
Hi Kim. Did you, by any chance, try allspice instead of cinnamon in the combination? I am obsessed with trying to find that Greek smell that floats around the greek restaurants. My conclusion is that combined with all other spices, the essential greek taste must be allspice and nutmeg..:-) I will try your combination. I am very excited. And I will try the allspice, too, which is also cinnamony a little, so that the nuance is not lost.
Many thanks for sharing.
Kimberly @ The Daring Gourmet says
That would be a nice addition, Aurora. I’ll have to give that a try next time as well. Happy cooking!
lamia ahmed says
my son ate gyros in hungray and fell in love with it. it seems that hungray greece and turkey all share the same item. i went thru many recipes in the net but i think i will try urs. thank you for the clear step by step photo instructions.
Kimberly @ The Daring Gourmet says
Hi Lamia, there are similarities but the seasonings will vary from country to country. I think you’ll both really enjoy this one – the homemade seasoning is really key. Happy cooking!
Mary Beth says
Sounds great, I am out of. Bouillon, Any suggestions? I ‘m cooking tonight… thank you so much!
Kimberly @ The Daring Gourmet says
Hi Mary Beth, there’s really no substitute for it so if you can’t get it for tonight just omit it. Happy cooking!
Lou says
I use cavenders all purpose Greek seasoning. is it similar to your mix?
Kimberly @ The Daring Gourmet says
Hi Lou, this homemade version is significantly different in flavor and it has a very full and vibrant flavor. Using this makes all the difference in the homemade gyros, for example,
Anonymous says
Do you think the spice blend would have to be ground, or could I just mix them together–I don’t have a grinder.
Thanks!
Kimberly @ The Daring Gourmet says
No, you don’t have to but the problem is that the ingredients have different weights and consistencies and some will tend to float to the bottom or top so when you use it for sprinkling on things you won’t get an even mixture. If all you’re doing is taking the whole batch and adding all of it to a dish (like the homemade gyros), then it’s not a problem.
Nalini Gajjar says
Hi Kimbery I am a vegitarian what I can use to replace beef boullian ?
Kimberly @ The Daring Gourmet says
Hi Nalini, the beef flavor is an integral part of the seasoning but you can use vegetable broth instead, it just won’t taste quite the same.
Becky says
You can use vegan bouillon powder Nalini :)
Mary Fisher says
vegan bullion
sue hale says
the beef stock powder i use does not actually have any animal products …weird i know but its true …look around …you can find it
Dubs says
The lamb might be an issue too. No? I mean Gyros are gonna be animal based. Maybe a salad would work better….
Paul C says
Wanted to make gyros tonight but couldn’t find the prepared meat I have used in the past so I bought some shaved steak and started looking for a spice mix. Eureka! I found your page — and fortunately had the necessary ingredients on hand (substituted chicken bouillion power for beef – worked great). Prep was easy, and the food was all on the table when my wife arrived home tired. She was going to skip dinner and lie down until she passed by the pan of prepared gyros and the scent captivated her. She had three forks full before she even sat down to make her sandwich. She lived in Greece for a year and she knows good Greek food and this got a 100% rating. Three sometimes picky teens also loved it. It’s all about the spice and your blend is outstanding! !! Thanks for posting your “secret”!
Kimberly @ The Daring Gourmet says
Paul, you made my day, thank you! It really is all about the spice blend. We love this stuff and it’s fabulous with beef, pork and chicken. So thrilled to hear it was a hit with your family and I really appreciate the feedback. Hope you’ll visit again and subscribe to my weekly newsletter for new recipe updates. Best, Kimberly
Neil says
This is amazing. I’ve tried and failed many times at making gyros like the ones you get in Greece. NOT ANY MORE!!!!
Kimberly @ The Daring Gourmet says
Fantastic! So glad you enjoy this as much as we do, Neil, and thank you for the feedback!
Jennifer says
Hi Kimberly, I want to double the batch but was wondering about the beef bouillon. I only have cube. Could I use that instead? How much of it?
Kimberly @ The Daring Gourmet says
Hi Jennifer, the bouillon cubes tend to be a little moist inside which will make your seasoning clump together. I guess it depends on how you’re using the seasoning. If you’re simply adding it to something that’s going to be cooked anyway, then no big deal. If you’re needing to sprinkle it over food, I recommend getting bouillon powder.
Jennifer says
Thanks. DO you think I would use half of the bouillon for doubling the recipe or use the entire cube?
Kimberly @ The Daring Gourmet says
Hi Jennifer, two teaspoons of powder make two cups of broth. So it depends on the size of your bouillon cube. Is one cube for 2 cups of broth? If yes, then use two cubes if you’re wanting to double the recipe. Also, different brands of cubes vary in saltiness so whatever you’re using this seasoning blend in, first taste the dish before adding any extra salt. Enjoy!
Ron Neely II says
How much should I use for a pound of ground meat?
Kimberly @ The Daring Gourmet says
Hi Ron, I like a lot of flavor so I’d probably use 3/4 of the entire batch of seasoning.
Susan says
Okay, I finally did it. I printed out this recipe when you first posted it with great intentions and I finally made this seasoning two days ago. Then I cooked it with chicken to make the gyros. It was yummy. I was intrigued by the sweet flavor the cinnamon adds to a savory dish. Thank you!
The Daring Gourmet says
That’s awesome that you finally made it, Susan! Yep, cinnamon is a must in Greek cooking. Many Greek seasoning blends use at least double the amount of cinnamon that I do in mine, but I prefer just a touch of it – not so much that the savory dishes taste like cinnamon rolls ;)
Joyce says
I bought a “Greek” seasoning a year or so ago that included spearmint, but can’t find a recipe that I can use to duplicate it. Are you familiar with one? I’m on a keto plan that also doesn’t include any soy, and most beef bullion powder has some form of soy, so I probably wouldn’t add the bullion to it.
Kimberly @ The Daring Gourmet says
Hi Joyce, the bouillon is what really adds that “umami” depth to the seasoning. As a substitute you might consider using another umami-rich ingredient that’s keto-friendly…dried ground porcini mushrooms come to mind and might make a really nice addition (I’d use just 1 teaspoon). Otherwise you can simply omit the bouillon and any substitute. Following the ingredient ratios of this seasoning blend I’d recommend adding 1 teaspoon of dried mint.
Joyce says
Fantastic! Thanks!
Tom says
Cinnamon is not sweet!!
Kimberly @ The Daring Gourmet says
Hey Tom, cinnamon is one of several spices referred to as “sweet spices,” including allspice, anise, cloves, fennel, and nutmeg, to name a few. They actually cause a chemical reaction in the brain that creates a sense of sweetness.
Susan says
Wow, this is so neat!